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Pot Stickers with Sweet Soy Dipping Sauce

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

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  • Prep Time 40 min
  • Total Time 40 min
  • Servings 24

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

SAVE ON THIS RECIPE!

LOCATION

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

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
95mg
95%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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