Wednesday, December 3, 2008


Stuffed and ready to cook
1 pkg. wonton skins

The filling:
1 lb. fresh ground lean beef or pork
2 tbl. light soy sauce
1 tbl. Chinese rice wine or dry sherry
½ tsp. sugar
2 green onions, chopped
½ tsp. freshly grated ginger
2 cloves garlic
8 water chestnuts chopped coarsely (or substitute celery)
1 tsp. sesame oil
1 egg
1 tbl. cornstarch

For cooking the potstickers:
2 cups chicken stock

Mix all filling ingredients together. Work with half of a package of wonton skins at a time so they don’t dry out. Place about a tsp. of filling on each, brush edges with water, fold over and seal.

Put these on a plate and fill the other half of the skins.

Put half the filled dumplings in a large frying pan with a little bit of oil. Lightly brown them over medium heat. Add one cup of chicken stock, cover the pan, turn the heat up, and cook for 7 minutes. Take the potstickers out, keep warm on a plate in the oven. Repeat with the other half.

Serve with rice and a dipping sauce made of soy sauce, ginger, and rice vinegar.

1 comment:

BdVdB said...

I made a variation of this recipe last night, using ground turkey. It came out pretty well.