Pot stickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.

12 large Eggs
6 oz water chestnuts, canned, minced
1 cup green onions, minced
2 tsp salt
2 slices ginger, finely chopped
1 large Egg
48 potsticker wrappers

DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion, chopped

DIRECTIONS FOR FILLING:

1. Scramble eggs with water chestnuts, onions, salt and ginger.

2. Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate.

3. Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.

4. Add 1/4 cup water to pot and cover. Steam 2 minutes.

5. Serve with dipping sauce.

DIRECTIONS FOR DIPPING SAUCE:

1. Combine all ingredients.

Servings: 8

Post from: Recipe Vault If you liked this post please follow me through RSS

Chinese Potstickers

Post from: Recipe Vault If you liked this post please follow me through RSS

Chinese Cooking Tips