Monday, 2 March 2015

Pot-stickers Three Ways

My friend Alyssa and I decided that it would be fun to make pot-stickers with various fillings for dinner. I had never made pot-stickers before but recently made Crab Rangoon with success. I found that making the pot-stickers was even easier and well worth the time. 

We chose three combinations
1. Sweet chili sauce with ground chicken, red bell pepper, cabbage, ginger and garlic
2. Ground pork with green onions, cabbage, ginger, and garlic
3. Bell pepper, cabbage, onion, mushrooms, broccoli, ginger, and garlic

What you will need

3 tbsp sweet chili sauce
1/2 lb. ground chicken
1/2 lb ground pork
1 1/2 cups of mushrooms chopped fine
1 small onion chopped fine
2 green onions chopped fine
1 red or orange bell pepper chopped fine
1 2 inch piece of ginger finely grated
3 garlic cloves minced
1/2 head of cabbage chopped fine
1/2 crown of broccoli chopped fine
2 packs of wonton wrappers
Vegetable oil for sautéing

Dipping sauce

1/2 cup soy sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar


  1. Chop all veggies fine. Grate ginger and mince garlic. 
  2. Place chili sauce, chicken, half the red bell pepper, 1 tbsp ginger, 1 minced garlic clove, and 1/3 the cabbage in a bowl and stir to combine.
  3. Place pork, 1 finely chopped green onion, 1/3 the cabbage, 1 tbsp grated ginger, and 1 garlic clove in a bowl and stir to combine. 
  4. Place remaining bell pepper, cabbage, onion, mushrooms, ginger, and garlic in a bowl and stir to combine.
  5. Lay out wonton wrappers on a large cutting board in batches of 10. Start with veggie mixture and place a tbsp of the mixture on each wonton wrapper. Have a small dish of water next to you. Wet a silicone basting brush and coat the edges of each wrapper. Coat only one at a time and seal into a rectangle, triangle, or bring together into a little pouch. We chose to folded each variety differently so as to distinguish the fillings. 
  6. Once you have sealed all the veggie pot-stickers, place on a platter and set aside. Then repeat step 5 for the following 2 varieties. 
  7. Heat oil in a medium saucepan and begin sauteing in small batches of 6 to 8 at a time. Saute until golden on each side. Probably about 3 to 4 minutes on each side. 
  8. combine all dipping sauce ingredients in a small bowl and whisk together. 
  9. Serve on a large platter and enjoy!

There are endless combinations you can use for the filling and these make a great appetizer or even side dish. 

From the Harvest Table,

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