When I make these, everyone is in the kitchen, waiting as each batch is put on the plate. As soon as I get them on a plate, they are gone. This happens through the entire process… I’m lucky if I get even one! They go fast!
This recipe makes 48 potstickers. I usually make 8 at a time depending on the size of the pan I’m using. I’ve never made anything that disappears as quickly as these!
3 tablespoons soy sauce
2 tablespoon seasoned rice vinegar
2 tablespoon chili-garlic sauce
2 teaspoon hot chili oil
To make the sauce: In a small bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
You will need a package of 48 square wonton wrappers. These are usually found in the produce section where they sell tofu.
*You will also need vegetable oil and 2 cups of chicken broth, for the cooking process.
1/2 pound ground pork
2 egg whites
2/3 cup minced water chestnuts
2 teaspoons chopped fresh cilantro
1 teaspoon minced ginger
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon sesame oil
1/4 teaspoon ground pepper
To make the filling: In a medium bowl, combine, the pork, egg white, water chestnuts, cilantro, ginger, sugar, salt and sesame oil and pepper. Mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
To make the potstickers: Working in batches, lay 6 potsticker wrappers on a clean surface. I use a cutting board. Keep the remaining wrappers covered with plastic wrap to prevent drying.
Put 1 teaspoon of filling in the center of each of the 6 wrappers. Brush the edges with water. I put water in a small bowl and just dip my finger in and wet the edges. Fold the wrappers in half over the filling, pinching the edges together to form triangles and get the air out. I like to put a couple of little pleats on each side and fold the corners of the triangles in as well.
Layer the potstickers on a baking sheet and cover with a clean towel or parchment paper. Repeat until all the potstickers have been formed. If you need 2 layers of potstickers, just use parchment paper to separate them so they don’t stick together.
If you find when you are done they are overly soft and sticking together, put them in the fridge for about half an hour to make it easier to handle them. I usually do this anyway.
To cook the potstickers: Heat a large skillet over medium. Add about 1 tablespoons of vegetable oil. When the oil is hot add 8 potstickers. Cook the potstckers until the bottoms are golden and crisp, about 1-2 minutes, flip and brown the other side 1-2 minutes.
Add 1/4 cup chicken broth. Reduce the heat, cover, and cook until the liquid is absorbed, 5 to 6 minutes. I like to go in and flip the potstickers half way through while they are steaming. You don’t have to do this.
Transfer the cooked potstickers to a platter.
Repeat, cooking the remaining potstickers the same way.
If the pan gets too hot, just remove it from the heat source before adding the oil to the next batch. If there is still liquid in the pan, it could cause the oil to splatter
Serve the potstickers warm accompanied by the dipping sauce.