Saturday, October 3, 2009

Pot Stickers/Dumplings

These are extremely variable. I'll list what I use, but you can do pretty much whatever you want. Traditional pot stickers/dumplings are made with pork, but I don't like pork, so I use chicken or beef.

Ingredients (Beef Filling)

1 lb ground beef
1 medium green pepper, chopped
1/4 cup chopped onion
3/4 cup shredded cabbage

(to taste)
fresh garlic/garlic powder
soy sauce (less is more)
Worcestershire sauce

Put all ingredients together in large frying pan and cook until hamburger is browned and all vegetables are tender. Drain grease as best you can.

Chicken Filling

1 lb ground chicken OR shredded cooked chicken breast (about 2 breasts)
1/3 cup chopped celery
1 cup chopped baby spinach wilted over heat

(to taste)
poultry seasoning (parsley/sage/rosemary/thyme)
garlic/garlic powder
soy sauce

Cook chicken with whatever spices you prefer, then shred. If using ground chicken, cook. I usually don't cook the celery, but put it in with the chicken if you want to. Put aside. In same pan, wilt spinach over heat until you have a cup or so (it takes a lot). Mix celery and spinach in with chicken.

1/4 cup water chestnuts
1/4 cup chopped peanuts or cashews
whatever else you can think of
Or you can do a bunch of vegetables and no meat for a vegetarian option. I'd suggest cabbage for the main ingredient.

Shells or skins or whatever they're called
Buy 2 packages wonton skins from the grocery store.

If you feel like it, you can make them. It will most likely push you over the hour time limit, but here's the recipe. Warning: these are A LOT of work, but it's what's pictured, so I thought I should include it.

2 cups flour
1/2 tsp salt
4 tablespoons vegetable or olive oil
boiling water (a cup or so, you probably won't use all of it)

Mix salt and flour, make a well in the center and add the oil and 5 tablespoons boiling water. Mix with a wooden spoon until smooth. You may have to add more water. Be careful not to add too much. Knead until elastic, 3-5 minutes.
Pull off a bouncy-ball sized piece of dough and roll out on wax paper until as thin as you can get it. Should be about 5-6 inches in diameter and almost so thin it's almost transparent. Set aside (still on wax paper, or it'll be hard to pick up) and roll out the rest of the dough this way. You'll probably get between 12 and 20 circles of dough, depending on how big/thick they are.

Cooking Directions

Use a small table spoon (a real one, not the measuring spoon) to scoop filling onto shells. Brush water along half of the outside edge and fold dough over. Use fingers or a fork to crimp and seal open side (like a pie crust). Repeat until all dough is gone. There may be extra filling.
Cover the bottom of a large frying pan with oil and heat until a drop of water skitters off the surface. Put in as many dumplings as will fit. Fry for 2 minutes. VERY CAREFULLY add 1/2 cup water and cover IMMEDIATELY. Let steam for 7 minutes. Put on plate w/ paper towels to drain. Repeat until all pot stickers are cooked, or freeze the rest and cook them later.


Drop them in already boiling water until the dough is cooked and transparent, probably about 7-10 minutes. I can't remember for sure, I never make them that way.

Dipping Sauce

1/4 c soy sauce
1 tablespoon distilled white vinegar

(Sorry there's no picture. I ate it all. It looks like soy sauce.)

Beef Pot Stickers


  1. So I just realized that to make this you either have to spend a lot of time or buy an unusual item. Fail. Sorry, I'd take it down, but I spent a lot of time putting it up, so hopefully no one minds if I leave it.

  2. Yes you fail. I will let you by this one time, but beware, next time I will use my masterful admin powers and press delete!!

  3. Um, ps, I didn't see an unusual item, just a lot of time.....what are you considering unusual?

  4. I love that you also have a hatred of pork - I blame mine on your dad always cooking it when I would come to your house.

    These look delish!

  5. Diane- wonton skins in exchange for making your own dough. I thought those might be considered unusual, but with them this would take 20 mins prep time tops. I'm going to look for some at Meijer's tomorrow because I made these once and now I'm craving them. I couldn't even find them at Wal-mart.

    Amanda- Yeah, I spent six years eating virtually no pork, and now my mom makes it all the time and it's not my favorite!

  6. I love that you ate all the sauce before you could take a picture...that's too funny :)
    These look really yummy, I'll probably opt for buying wonton shells, I can usually find them in the frozen food section at Kroger's/Fry's.