Growing up we had quite a bit of different Asian food, but one of our favorites was pot stickers. Potstickers are very similar in flavor to egg rolls. They are both filled with a seasoned pork and cabbage mixture, but pot stickers are easier and healthier to make. Instead of being deep fat fried, pot stickers are lightly stir fried so they’re browned, then simmered in chicken broth. They originally got their name because they tend to stick to the pan while cooking. When you’re stir frying them, be sure to keep a close eye on them and turn them so they don’t stick to the bottom of the pan. It’s OK if they do, but often you’ll lose a piece of the wonton wrapper and all of the fillings will come spilling out. I like to serve mine with a side of stir fried vegetables, marinated Asian cucumbers, and rice.

Pot Stickers

These traditional Asian pot stickers will be a fast family favorite. They are easier and healthier than fried egg rolls but have a similar flavor with the seasoned pork and cabbage filling.

Ingredients

  • 8 oz ground pork
  • 1 onion, finely chopped
  • 1 cup shredded green cabbage
  • 2 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 Tbsp soy sauce
  • 1 tsp white pepper
  • 24 wonton wrappers
  • 2 Tbsp vegetable oil
  • 2 cups chicken stock

Instructions

  1. In a bowl, mix together the pork, onion, cabbage, ginger, sesame oil, soy sauce and white pepper.
  2. Place 1 teaspoon filling in a wonton wrapper and then brush the edges with a little water.
  3. Fold the wrapper in half and then press the edges together so that they seal.
  4. Continue to fill wrappers until all the filling is used.
  5. In a large skillet, heat 1 tablespoon of oil over medium high heat. Make sure the entire bottom of the pan is covered with the oil (swirl the pan around if needed to coat the entire bottom).
  6. Fry the wontons until they are golden brown, or about 1 minute. Work in batches to prevent crowding.
  7. Continue to fry the pot stickers, adding more oil as needed.
  8. Add all the pot stickers to the pan and add enough broth so that they are covered.
  9. Cover with a lid and simmer for about 10 minutes, or until the chicken stock or nearly completely absorbed.
  10. Serve warm with additional soy sauce.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: High protein

Number of servings (yield): 4

Culinary tradition: Chinese

Calories: 271

Fat: 10.8

Protein: 19.2

Entire recipe makes 4 servings
Serving size is about 6 pot stickers with filling
Each serving = 7 Points
PER SERVING: 271 calories; 10.8g fat; 23.8g carbohydrates; 19.2g protein; 1.9g fiber

3 Comments

  1. My pot stickers turned to pot mush. These instructions aren’t very helpful. First, I had to look at other recipes to make sure the pork was supposed to be raw. The whole tablespoon in a wonton wrap doesn’t fit and we made a whole package worth of wontons with extra filling to throw out. Then, putting the wontons in broth until its almost gone caused everything to turn to mush. Very disappointed.

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