This recipe is super easy if you use a dumpling press. I created this recipe a lifetime ago when I lived in Brussels and didn't want to drive to the Asian side of town to buy a frozen bag (I didn't cook very well back then). My kids loved them and I used to serve them with white rice for dinner.
Ingredients
- 8 oz ground pork, chicken, or turkey
- 1 teaspoon sesame oil
- 1 teaspoon Chinese 5-spice
- 1/4 teaspoon ground Ginger
- 2 Tablespoons Soy Sauce
- 2 green onions, chopped fine
- 8 oz can of sliced water chestnuts, chopped fine
- Pinch of sugar
- Pinch of pepper
- 1 package of wonton rounds
- oil for frying
Procedure
- Mix all the ingredients together until well incorporated
- Using a dumpling press, place one round wonton wrapper on the press, lightly water one side with your finger. Place about 1/2 teaspoon of filling in the middle and close the press. Push down firmly so the sides adhere. Please click HERE to watch this procedure on my TikTok.
- Heat a pan that has a tightly covered lid to medium heat.
- Add oil to cover the bottom of the pan and immediately put the dumplings flat side down in the pan. Add about 1/4 - 1/3 Cup of water to the pan and put the cover. BE CAREFUL the oil may splatter. Be read to put that lid on immediately.
- Let steam until water is gone and take the lid off. The dumplings are done when you can easily remove the potstickers from the bottom of the pan. Hence, why they are called potstickers - they will not be done until they brown enough to come away from the pan easily.
Serve with Potsticker Sauce:
- 1/2 Cup Soy Sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 Tablespoon sugar
- 1 Tablespoon sliced green onions
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon sesame seeds