Recipe for Chinese Pot Stickers, any body?

I need an easy recipe for Chinese Pot Stickers. And I don't want any body to tell me to go to King Soopers and buy them. No, I need a from scratch recipe. I want to make some for my friends, and Cultures teacher.Recipe for Chinese Pot Stickers, any body?
Here's the recipe I started with. I'm still playing around with it.

I didn't use the sesame oil. I didn't have any the first time I made these so I just used vegetable oil. Except for that I followed the recipe for the first batch.



Note: The 1 cup of stock called for hasn't been enough for me. I have a huge 14" skillet and the stock simmers away quickly. I use about 2 cups. So, have a little extra just in case.



Pot stickers are really fun to make. Of course they are delicious. I just love this cooking technique and I make them with whatever I have on hand. I made them with the shrimp and pork the first time, but since I've made pot stickers with beef and shredded carrots, chicken and pepper jack cheese, and I even made some vegetarian ones with lentil sprouts and chopped ham.



I've also changed the dipping sauce to suit the filling. I made a hot mustard sauce for the ham pot stickers. Yes, it's not traditional. It was yummy.



I've tried freezing them and it works very well.





Chinese Pot Stickers

These can be assembled and frozen up to a month ahead before cooking.

2 hours prep and cook



2 cups cabbage, finely chopped

1 teaspoon salt

1/2 lb shrimp, peeled,deveined and finely chopped

1lb lean pork, ground

2 tablespoons light soy sauce

2 tablespoons rice wine, sherry or white wine

1 tablespoon green onions, chopped

1 tablespoon sesame oil

2 teaspoons fresh ginger, chopped

2 cloves garlic, minced

64 wonton wrappers (usually 1 pkg)

1/4cup vegetable oil

1cup chicken stock



DIPPING SAUCE



2 Tablespoons light soy sauce

1 tablespoon rice vinegar

1 teaspoon fresh ginger, minced



1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.

2. Squeeze out any liquid from the shrimp.

3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).

4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).

5. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

6. Repeat for the remaining 32 dumplings.

7. Mix the dipping sauce and serve with warm or hot dumplings.
Use wheat starch, lard and hot water to make the skin. For pork. mince and season with salt, pepper and abit of oyster sauce.Recipe for Chinese Pot Stickers, any body?
Pot Stickers Traditional

Prep Time: 1 Hour

Cook Time: 10 Minutes Ready In: 7 Hours 10 Minutes

Yields: 15 servings



"This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce."

INGREDIENTS:

1/2 pound ground pork

1/2 medium head cabbage,

finely chopped

1 green onion, finely chopped

2 slices fresh ginger root

2 water chestnuts, drained and

finely chopped

1 teaspoon salt

1/2 teaspoon white sugar 1 teaspoon sesame oil

1 (14 ounce) package wonton

wrappers

5 tablespoons vegetable oil

3/4 cup water

1 tablespoon chili oil

1 teaspoon distilled white

vinegar

1 tablespoon soy sauce



DIRECTIONS:

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

5. In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.
INGREDIENTS:

Dumpling Dough*

2 cups all purpose flour

1 cup boiling water

Filling:

8 ounces celery cabbage (Napa cabbage)

3 tsp salt, divided

1 pound lean ground pork

1/4 cup finely chopped green onions, with tops

1 TB white wine

1 tsp cornstarch

1 tsp sesame oil

Dash white pepper

Dipping Sauce:

1/4 cup soy sauce

1 tsp sesame oil

Other:

2 - 4 tablespoons vegetable oil

PREPARATION:

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.



In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.



In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.



Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.



Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.



Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.



Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.



To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplingsRecipe for Chinese Pot Stickers, any body?
Hi



I love pot stickers. I spent some time in Japan and was staying across the road from a noodle house that served wonderful potstickers to order.

Here is a nice recipe.



Gyoza - Japanese Potstickers



INGREDIENTS:



* 1/2 pound ground pork (1 cup)

* 3/4 cup shredded Napa cabbage

* 1 green onion, diced

* 2 teaspoons minced ginger

* 1 egg, lightly beaten

* 1 tablespoon soy sauce

* 1/4 teaspoon hot chili oil, or to taste

* 1/4 teaspoon sesame oil

* 2 tablespoons vegetable oil for frying, or as needed

* 30 gyoza wrappers, or as needed



PREPARATION:

Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.



In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.



Lay a gyoza wrapper in front of you.

Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.



To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.



Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.