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    HOME » Recipes » Asian

    Published: Feb 1, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Restaurant Style Potstickers

    Jump to Recipe Print Recipe Pin Recipe

    One of my favorite things to eat at a Chinese restaurant are potstickers. I have loved pot-stickers since I was in nursing school in the early 1980's. Three friends and I would go to a Chinese restaurant for lunch, where I was first introduced to pot-stickers. They sold them by the dozen on huge, round, wooden lazy Susan's with little glass bowls of the most delicious sauce. I cannot tell you how many pot-stickers I ate before becoming a registered nurse. We never told anyone else where we disappeared to at lunch time. If the secret got out, the place would be mobbed, and we couldn't get our order in time to eat and get back to campus. I know, selfish.

    I made potstickers from scratch today for the first time. The result was simply delicious restaurant style potstickers! Just like the ones we ate on our nursing school lunch breaks!

    Michael ate a big plateful with a side of potsticker sauce and Chinese hot mustard. I ate mine with potsticker sauce swimming in hot pepper oil. There isn't enough antacid in the world to fix that! But, it was oh-so-worth-it.

    Place a heaping teaspoon of filling in the center of the wonton wrapper.
     Fold the wrapper over the filling and press the edges tightly closed.
    Form the pleats to complete the wonton assembly. (See video at end of post)
    Continue assembling the pot-stickers until you run out of filling or wrappers.
    Place the finished pot-stickers on a plate.
    Heat a small amount of vegetable oil in a large non-stick frying pan. Make sure the oil is heated to the point that the wonton sizzles when placed in the pan. Cook the pot-stickers in the oil until lightly golden brown then turn them over. Stay right by the pan because this happens very fast.
    Use your pastry brush to coat the tops of the pot-stickers with the hot oil from the pan. Turn the pot-stickers over and cook the other side until golden brown.
    When both sides are browned, remove the pot-stickers from the pan. Keep cooking in small batches until all are done.
    Return the pot-stickers to the pan in a single layer. I was able to get all mine back in the pan at the same time. You are going to steam the pot-stickers now. If your frying pan has a lid, grab it now. Mine did not so I grabbed a piece of foil large enough to loosely cover the pan. Pour in enough chicken stock to come about ¼ of the way up the sides of the pot-stickers. Cook covered, on medium heat until steamed through and the pork is thoroughly cooked. Add more chicken stock as needed. You probably won't need the entire two cups.
    When the pot-stickers are cooked through, remove from the pan and serve with sliced scallion, hot pepper oil, and the sauce. Yum. Takes me back to nursing school and my pot-sticker friends.
     Here's a little video I made of the assembly process for the pot-stickers. If you sew, you can do this. It is just like pleating a skirt.

    Restaurant Style Potstickers

    These Asian potstickers are mush like the ones you get in Chinese restaurants. They are easier to make at home than you think!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course
    Appetizer
    ,
    Main Course
    Servings 6

    Equipment

    • Large skillet with lid

    Ingredients
      

    For the filling:

    • ¾ lb country pork sausage not Italian sausage
    • ¼ cup sliced scallions
    • 1 teaspoon garlic paste
    • 1 teaspoon red chili paste
    • 1 TBS brown sugar
    • 2 TBS soy sauce
    • ½ teaspoon Chinese hot mustard
    • ½ teaspoon salt

    For the potstickers:

    • 1 slightly beaten egg with 1 TBS water added
    • 24 Round wonton wrappers
    • 3 tbs Vegetable oil for frying
    • 2 cups chicken stock for steaming

    For the dipping sauce:

    • ½ cup soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon hot chili oil

    Garnishes:

    • Sliced scallions
    • Hot pepper oil
    • Chinese hot mustard

    Instructions
     

    For the dipping sauce:

    • Combine all three ingredients for the sauce and set aside in a small bowl. You can get creative with the sauce if you like by adding ginger, fish sauce, etc.

    For the filling:

    • Mix all the ingredients for the filling in a medium bowl. Set aside. Open the package of wonton wrappers and remove four or five. Place the others back in the bag to prevent them drying out. Using a pastry brush, apply the egg/water mixture to the outer edge of the wonton wrapper.
    • Place a tablespoon of filling onto the center of the wonton wrapper, Fold the wonton wrapper over the filling and securely crimp the edges. (See video)
    • Keep the wontons covered in plastic wrap until all are filled and crimped.
    • Heat the vegetable oil in a large skillet over medium heat. Add the potstickers to the pan, one at a time, with one side down. Do not overcrowd the pan. Do two batches if needed. They need their space to cook the filling properly. Cook until the wrapper is nicely seared then flip them over and cook the opposite side.
    • When both sides are seared, grab a lid for the skillet. With the heat still on medium, pour 1 cup of chicken stock in to the pan and quickly place the lid on top. Steam the potstickers until the filling is cooked to a temperature of 165 degrees. You will be able to fell that the filling has firmed up. Remove the potstickers from the pan and keep warm in a low oven if you have to cook in batches. If the chicken broth evaporates, add more. Do not let the potstickers burn!
    • Serve on a platter garnished with scallions with side dishes of dipping sauce, hot chili oil, and Chinese mustard.

    Nutrition

    Serving: 4PotstickersCalories: 506kcalCarbohydrates: 37gProtein: 26gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 3408mgPotassium: 501mgFiber: 1gSugar: 6gVitamin A: 198IUVitamin C: 3mgCalcium: 56mgIron: 4mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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