If you have won ton wrappers, you have a fun meal in the works. Yall can check out my previous post on super healthy home made won ton wrappers and use them but I didn’t have time so I used store bought ones, which work just fine, especially if you don’t mind a little processed ingredients.
Pot stickers are an Asian delight but they are usually made with port, which I don’t really enjoy the flavor. I use poultry in most of my cooking and it’s better for you. This was super quick and you can eat it plain or with a dipping sauce. I don’t particularly like to make these a day ahead of time because the meat mixture is liquidy and soaks through the won ton wrappers. I haven’t tried freezing them yet to see if that would help. I’ve done it for egg rolls and as it defrost, some liquid does soak through. It’s not bad and will still taste great, it just won’t look as pretty. If you do have to do them a day in advance, keep them dry by dusting each pot sticker with corn starch so they don’t stick and wrapping a paper towel over them. You don’t want to dry them out so keep in airtight container.
ingredients that yields about 25 give or take:
1/2 pound of lean ground turkey (chicken and pork will work too)
1 carrot shredded
2 slices of onions diced
1 tbs cilantro diced
1 green onion thinly sliced
1 garlic clove minced
1 tsp soy sauce
1/2 tsp sesame seed oil
1 chile pepper diced optional if you want it spicy
20-30 wonton wrappers. These dry out kinda fast so keep them under a moist towel covered.
small bowl of water to seal the wrappers together
1-2 cups of chicken broth
Combine all ingredients and mash to incorporate. Don’t over mix. Should only take a few turns of the spoon or 5-8 mashes with hand. Take one wrapper at an angle with one corner pointing towards you and the opposite corner away from you. Spoon about 1 tbs of mixture to center. Take finger to water and run along all 4 sides of wrapper. Folder over and use index fingers to seal together. Place on a plate and cover with plastic wrap or towel so they don’t dry out. Dust with some cornstarch if you are going to stack them on top of each other so they won’t stick together.
In wok/flat pan on med heat, thinly coat bottom with vegetable oil. Once hot, lay down pot stickers so that they don’t over lap. I was able to do 4 at a time in my wok. Let them brown for 2 mins without touching but not longer than that because they will burn. You’ll see that I did that for my first batch. Add about 1/4 cup of chicken broth to pan or just enough to cover the bottom of pan. Each pan will vary and it depends on how many pot stickers you can fit in your pan. Just make sure it’s enough liquid to cover the bottom. Turn heat to low can cover with lid to steam for 2 mins. Remove from pan and continue til all done. You can keep them in a 200 degree oven to keep warm.
Serve with dipping sauce:
1 small clove garlic minced
1/3 cup soy sauce
1 tbls rice wine vinegar
1 tsp sesame oil
1 tsp green onion sliced thinly for garnish
Mix all ingredients except for onions together. The longer it sits, the more the flavors melt together. Add onions when serving for garnish.