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Pot Stickers Recipe
|All purpose flour||2 Cup (32 tbs)|
|Boiling water||14 Tablespoon (3/4 Cup Plus 2 Tablespoon)|
|Finely chopped napa cabbage||1⁄2 Cup (8 tbs)|
|Lean ground pork||8 Ounce|
|Chopped water chestnuts||2 Tablespoon (Finely Chopped)|
|Green onion||1 , finely chopped|
|Soy sauce||1 1⁄2 Teaspoon|
|Dry sherry||1 1⁄2 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon (Divided)|
|Chicken broth||2⁄3 Cup (10.67 tbs) (Divided)|
|Soy sauce||2 Tablespoon (To Serve)|
|Vinegar||2 Tablespoon (To Serve)|
|Chili oil||2 Tablespoon (To Serve)|
Serving size: Complete recipe
Calories 2104 Calories from Fat 882
% Daily Value*
Total Fat 98 g150.5%
Saturated Fat 24.4 g122.2%
Trans Fat 0 g
Cholesterol 147.4 mg
Sodium 2758.6 mg114.9%
Total Carbohydrates 214 g71.2%
Dietary Fiber 10.9 g43.4%
Sugars 7.4 g
Protein 76 g152.7%
Vitamin A 12% Vitamin C 83%
Calcium 10.9% Iron 74.7%
*Based on a 2000 Calorie diet
Pour in boiling water; stir with wooden spoon until dough begins to hold together.
Knead dough until smooth and satiny on lightly floured surface, about 5 minutes.
Cover and let rest 30 minutes.
For filling, squeeze cabbage to remove as much moisture as possible; place in large bowl.
Add pork, water chestnuts, onion, soy sauce, sherry, ginger, cornstarch, sesame oil and sugar; mix well.
Divide dough into 2 equal portions; cover 1 portion with plastic wrap or a clean towel while you work with the other portion.
Roll out dough to 1/8 inch thickness on lightly floured work surface.
Cut out 3-inch circles with round cookie cutter or clean can.
Place 1 rounded teaspoon filling in center of each dough circle.
To shape each pot sticker, lightiy moisten edges of dough circle with water; fold in half.
Starting at one end, pinch curled edges together making 4 pleats along edge.
Set dumpling down firmly seam-side up.
Cover finished pot stickers while you make remaining dumplings.
To cook pot stickers, heat 1 tablespoon of the vegetable oil in large nonstick skillet over medium heat.
Set 1/2 of pot stickers in pan seam-side up.
Cook until bottoms are golden brown, 5 to 6 minutes.
Pour in 1/3 cup of the chicken broth.
Cover tightly, reduce heat and cook until all liquid is absorbed, about 10 minutes (15 minutes if frozen).
Repeat with remaining vegetable oil, pot stickers and chicken broth.
Place pot stickers browned-side up on serving platter