With a flavorful filling and pasta-like wrapper with a crispy, crunchy bottom, you'd be hard-pressed to find a more satisfying food than a good pot sticker. The good news is, this recipe makes them easy! Using store-bought dumpling wrappers and a quick stir-together filling, these simplified pot stickers are achievable in any kitchen. The most time-consuming part is filling and folding, but extra hands make it fun and quick! It's the perfect activity for the family, a fun edible craft with friends, or a unique . Whether you’re frying them up that night or freezing them for a rainy day, these flavorful pot stickers make a filling snack or
What is the difference between dumplings and pot stickers?
Simply put, a pot sticker is a type of dumpling. Coined by Buwei Yang Chow in her book (1945), pot stickers are dim sum favorites usually containing pork, cabbage, scallions, ginger, and sesame oil. They are steamed and pan-fried in the same pan, giving them a chewy top and crispy bottom. They get their name because the starchy dumpling wrapper can sometimes stick to the pan; make sure to use a nonstick skillet for these!
Dumplings usually consist of pieces of cooked dough, often wrapped around fillings. However, American
What is pot sticker sauce made of?
There are many different ways to make a pot sticker sauce and they are all delicious. Whether you want lots of chili oil, a smattering of minced garlic, or a drop of sesame oil, this sauce can be customized! This recipe creates a simple sauce that with a sour-salty-sweet flavor profile from a combination of soy sauce, rice vinegar, chopped green onion, and a touch of sweet hoisin sauce.
head green cabbage, cored and finely shredded1/2 tsp.
green onions, finely sliced and divided4
cloves garlic, grated1/4 c.
plus 2 tbsp. soy sauce, divided1 tbsp.
grated fresh ginger or ginger paste1 tbsp.
plus 1 tsp. hoisin sauce, divided1 tsp.
sesame oil1 lb.
(10- to 12-oz.) package dumpling wrappers (gyoza)1 tbsp.
vegetable oil, or more as needed2 tbsp.
Chili oil, to serve (optional)Step 1 Place the shredded cabbage into a fine mesh strainer or colander set in a bowl. Toss the cabbage with the salt and let it stand at room temperature for 20 minutes. Using hands, squeeze the excess moisture from the cabbage and place the cabbage in a large bowl. Discard the liquid.