Crispy Homemade Chinese Pot Stickers: Savory Delights for Any Occasion 🥟

Chinese Pot Stickers Recipe 🥟

Description: These homemade pot stickers are a delightful treat, surpassing any store-bought version with their exquisite flavor and texture. Though they require a bit of effort, the results are well worth it. I often prepare a large batch ahead of time and freeze them, making for a convenient appetizer that’s perfect for any occasion, including Christmas festivities. While some may encounter issues with sticking after defrosting, ensuring they remain separated during thawing resolves this problem. Alternatively, you can cook them directly from the freezer, requiring just a few extra seconds.

Cook Time: 15 minutes
Prep Time: 45 minutes
Total Time: 1 hour

Ingredients:

• 2 cups shredded cabbage
• 1 teaspoon salt
• 1/2 cup finely chopped shrimp
• 1 tablespoon light soy sauce
• 2 tablespoons rice wine
• 2 tablespoons white wine
• 1 cup chopped green onions
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 packages wonton wrappers (approximately 64 wrappers)
• 1/4 cup light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger
• Oil for frying
• 1/2 cup chicken or vegetable stock (for cooking)

Instructions:

1. Prepare the Filling:

   • Sprinkle salt over the shredded cabbage and let it stand for 5 minutes. Then, squeeze out the excess liquid.
   • Similarly, squeeze out any liquid from the chopped shrimp.
   • In a bowl, combine the cabbage, shrimp, minced pork, soy sauce, rice wine, white wine, chopped green onions, minced ginger, and minced garlic. Mix well. (This filling can be prepared up to 6 hours in advance and refrigerated.)

2. Assemble the Pot Stickers:

   • Place a damp cloth over the wonton wrappers to prevent them from drying out.
   • Take one wrapper and spoon about 2 teaspoons of the filling onto the center.
   • Moisten the edges of the wrapper with water, then fold and seal tightly, ensuring there are no air pockets. (At this stage, you can freeze the pot stickers individually on a baking sheet before transferring them to a plastic bag for storage. They can be kept for up to a month. Thaw them in the refrigerator before proceeding.)

3. Cook the Pot Stickers:

   • Heat 1 tablespoon of oil in two large skillets over medium heat.
   • Fry 16 pot stickers in each skillet for about 1 minute or until golden brown on one side.
   • Add 1/4 cup of chicken or vegetable stock to each skillet, then reduce the heat to low.
   • Cover and cook the pot stickers without turning them for approximately 7 minutes, or until they become translucent and most of the liquid has evaporated.
   • Uncover the skillets and increase the heat to medium-high. Cook for an additional 5-7 minutes, or until the bottoms are dark brown and crispy.
   • Drain the pot stickers on paper towels and transfer them to a serving platter. Keep them warm while you repeat the cooking process with the remaining pot stickers.

4. Prepare the Dipping Sauce:

   • In a small bowl, mix together the light soy sauce, rice vinegar, and minced ginger to make the dipping sauce.

5. Serve and Enjoy:

   • Serve the hot pot stickers with the prepared dipping sauce on the side. Enjoy these delicious appetizers with family and friends!

These homemade Chinese pot stickers are sure to impress with their savory filling and crispy exterior. Whether you’re hosting a party or simply craving a tasty snack, these pot stickers are a delightful choice that will leave everyone coming back for more!