I have made these several times now and this is the first time I actually had some leftover to photograph – I usually eat a TON of them. They are TO.DIE.FOR.
I always thought pot stickers would be more difficult to make so I never attempted them but now that we live fairly far out in the mountains it’s a teensy bit difficult to order chinese food. I could have Jeremiah bring the order home after work but since he doesn’t usually get home till about 7 or so, that’s not really a great option either.
Although lately I have been pretty bad about late dinners – but these are so good and easy that I don’t even want take out anymore.
I want these.
These delightful little nuggets of meat and pastry and soy sauce – oh so good!
The recipe also makes a bunch which is handy since we usually eat a bunch. Last night Jeremiah was grabbing them by the fistful and eating them so fast I don’t think he actually tasted them. Thankfully I only made half the batch so I could make more later to eat for lunch and take pictures of – see, I’m being prepared
- 8 ounces ground beef
- ¼ cup red onion
- 2 tablespoons red bell pepper
- 1 egg
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon brown sugar
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 35-40 small wonton wrappers
- 1¼ cups chicken or vegetable broth
- In a medium size mixing bowl combine all the ingredients except of course the wrappers and the chicken broth.
- Next get the wrappers out and lay out about 10 of them.
- Take a 1 teaspoon measuring spoon and scoop a teaspoon of the meat mixture onto the center of each wrapper.
- Then get a little dish of water and set it next to your work area, then dip one finger in it and swipe the water onto two edges of a wonton wrapper (ones that are next to each other) and fold the wrapper in half to make a triangle – sealing the edges together.
- Repeat with remaining wrappers and filling.
- Next heat a large fry pan to medium high heat with about 2 tablespoons oil.
- Once the pan is hot place as many pot stickers into the pan as you can fit in one layer – I got about 10 in mine – and fry until slightly browned, about a minute or so. Flip over and brown the other side.
- Once both sides are slightly browned, pour about ¼ cup of the chicken broth into the pan and cover, allowing it to simmer until all the liquid evaporates, another couple minutes.
- Once the liquid is evaporated, remove the pot stickers to a tray and repeat until they are all cooked.
- Serve with soy sauce.
Thanks so much for the glorious recipe: http://thedelightedlife.blogspot.com