Traditional pot stickers are delicious, but they do take time to make. It isnít
hard to speed up the preparation, though ó instead of using home made wrappers,
just start with the purchased ones (gyoza) sold in some grocery stores and Asian
2 small whole chicken breasts (about 3/4 pound
each), skinned, boned, and split
1/4 cup sesame oil
1 cup finely chopped celery
1/2 cup chopped green onions (including tops)
3 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon salt
1 (14 ounce) package pot sticker wrappers (gyoza)
or wonton skins
1/4 cup salad oil
1 cup water
Rice wine vinegar, soy sauce, and chili oil
Rinse chicken and pat dry, then chop finely. Place in a bowl and stir in sesame
oil, celery, onions, sherry, cornstarch, sugar, and salt.
Set out 6-8 wrappers at a time; keep remaining wrappers tightly covered. Mound 2
teaspoons of the filling on each wrapper. To shape each pot sticker, fold dough
in half over filling. Pinch about 1/2 inch of curved edge closed; continue to
pinch closed, forming 3 tucks along dough edge, until entire curve is sealed.
Set pot sticker down firmly, seam side up, so it will sit flat. Cover lightly
until all pot stickers are shaped.
At this point, you may place pot stickers in a single layer on a baking sheet
and freeze until hard, then transfer to a heavy plastic bag, seal, and return to
freezer for up to one(1) month. Cook without thawing as directed below.*
For fresh pot stickers, place a wok over medium heat; when wok is hot, add 1
tablespoon of the salad oil. When oil is hot, add 12 pot stickers, seam side up.
Cook until bottoms are golden brown (5-7 minutes).
Pour in 1/4 cup water; reduce heat to low, cover, and cook until liquid is
absorbed (6 to 10 more minutes). Remove from wok and keep warm. Repeat to cook
remaining pot stickers, using remaining salad oil and water.
Offer pot stickers with vinegar, soy, and chili oil on the side for dipping.
Makes about 4 dozen pot stickers (about 10 servings).
*For frozen pot stickers, place wok over medium heat; when work is hot, add 1
tablespoon of the salad oil. When oil is hot, add 12 frozen pot stickers, seam
side up. Cook until bottoms are golden brown (8 to 10 minutes). Pour in 1/3 cup
of regular-strength chicken broth and immediately cover wok tightly. Reduce heat
to low and cook for 15 minutes.
Uncover and continue to cook until all liquid is absorbed. Remove from wok and
keep warm. Repeat to cook remaining pot stickers, using remaining salad oil and
Shell, de-vein, and finely chop 1/2 pound medium-size raw shrimp.
Combine shrimp with:
1/2 pound lean ground pork
1 cup finely shredded cabbage
1/4 cup minced green onion (including tops)
1/4 cup chopped mushrooms
1 clove garlic (minced or pressed)
1/2 teaspoon salt
2 tablespoons oyster sauce or soy sauce