Pot Stickers with Sweet Soy Dipping Sauce

Serve delicious dumplings at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.

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Servings 24

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ingredients 11
Prep Time 40 min
Total Time 40 min

Ingredients

Pot Stickers

1/2: lb lean ground pork

1/2: cup chopped green onions (8 medium)

1: tablespoon grated gingerroot

24: wonton skins (about 3 1/4-inch square)

3: tablespoons vegetable oil

Sauce

2: tablespoons sugar

2: tablespoons reduced-sodium soy sauce

2: tablespoons rice vinegar

2: tablespoons water

1/2: teaspoon sesame oil

1/8: to 1/4 teaspoon crushed red pepper flakes

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Directions

1 Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
2 Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a “hat” shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
3 In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
4 Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
5 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

EXPERT TIPS

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Expert Tips

Be sure to drain the pot stickers on paper towels to remove most of the moisture before adding them to the oil in the skillet.

The pot stickers can be assembled 24 hours in advance, covered with a damp paper towel and plastic wrap, and refrigerated. Then simply boil and brown prior to serving.