How to Make Pot Stickers | Appetizer Recipes | Allrecipes.com

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and reduces fat content.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more economical.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less cost.

Put 1/2 pound of raw peeled and deveined shrimp in a food processor and process until finely ground.

Transfer the ground shrimp into a large bowl.

Finely grind 2 pounds of ground beef in the food processor and set aside in the bowl with the shrimp.

Add 1/2 tablespoon of minced fresh ginger, 1/2 minced shallot, 4 chopped green onions, 2 chopped leaves of napa cabbage, 1 tablespoon of soy sauce, 1/2 teaspoon of Asian sesame oil, a pinch of sugar, a pinch of salt, and ground white pepper to taste to the bowl.

Mix until everything is well combined.

Place a wrapper on the work surface and put a little less than a teaspoon of filling in the center.

Dip your finger in water and moisten the outside edge of the wrapper.

Fold the wrapper over into a Halfmoon shape and seal the dumpling, pressing out any air from the center.

Optionally, make several pleats in one side of the wrapper as you seal the edges for a traditional look.

Place the shaped pot stickers on a parchment lined baking sheet and keep them refrigerated as you assemble the remaining dumplings.

If making extra dumplings, freeze them on the baking sheet and transfer to airtight plastic bags once frozen to avoid sticking together.

Add about 2 tablespoons of vegetable oil to the bottom of a nonstick skillet and heat it over medium heat.

Add enough pot stickers to make a single layer in the pan, flat side down, without crowding the pan.

Let the dumplings fry without disturbing them until the bottoms are golden brown, about 1 to 2 minutes.

Turn the dumplings over, add 1/4 cup of water, and cover the pan with a lid.

Let the dumplings steam until the water is nearly evaporated, about 5 to 7 minutes, until you hear sizzling and frying sounds.

Uncover the skillet and let the pot stickers cook until the wrapper has completely shrunk down around the filling and the water is completely evaporated, for another 2 to 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level: