pork and chive pot stickers
That is why these here pages are dedicated to easy, fork stab-able and maneuverable recipes that you don’t have to patiently wait for your fingers to finally get the clue as to pinching and tweezing and awkwardly picking up and putting in your famished belly at the same time. Forks, will always be welcome, chopsticks, will be welcome when I am sick and in bed and can’t manage to move a muscle to make a decent meal for my better half who still needs to eat.
But on occasions that his said wife feels like being extra nice and loving and doting and everything good wives are suppose to be, she makes him Chinese that does not involve a white cardboard box, tips to the delivery guy, or heavy foods that require five pounds of rice to soak up all that sauce. She makes him cute little dumplings that are dipped in a much more flavorful soy ginger sauce than your local Panda West can offer. (And secretly eats them in a corner with a fork.)
One Year Ago: Mustard Roasted Tilapia
Pork and Chive Pot Stickers
Barely adapted from Everyday Food, October 2009
Makes about a dozen
1/4 pound ground pork
1 tablespoon minced chives
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry white wine
1 teaspoons minced peeled ginger
1/2 teaspoon sesame oil
Pot sticker or Wonton wrapers
1 tablespoon vegetable oil
In a bowl, combine, pork, chives, soy sauce, wine, ginger, and sesame oil.
Place a heaping teaspoon of pork mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.
Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. Transfer to a plate with a slotted spoon. In a large nonstick skillet (I learned the hard way), heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. Serve with Soy-ginger sauce.
Soy Ginger Sauce
In a bowl, stir together 2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon minced peeled ginger, 1 teaspoon sugar, and 1/4 teaspoon sesame oil. Garnish with minced chives.
To Freeze: Freeze raw dumplings on a baking sheet until hard, then shore in bags for up to 3 months. When ready to make place frozen dumplings directly into boiling water (do not thaw).
Spoon More: Budget, Chinese, Dumplings, Freezer Friendly, Meat, Quick
I’m really going to have to make these! I love potstickers but I have never had homemade. Yummy=)
Mmm! Looks delicious! I will have to try this, I have never attempted to make these at home, yet it seems quite easy. Thanks for the great recipe.
Can never go wrong with pot stickers, I much prefer making mine at home too. Yours came out really nice.
-Gina-
This is like care-team fodder for sure. PS. I like pot-stickers toooooo.
And I was listening to the radio the other day, and the hosts were talking about a recipe they saw for AMAZING cookie dough stuffed cupcakes. I felt ahead of the curve!
Yum! These look delicious! Do you think these would freeze well? Last time I made pot stickers I froze half for later and cooked the other half that day. Loved having more to look forward to later on.
These look wonderful. Thanks for friending us on Tasty Kitchen.
These look so yummy and easy! Can’t wait to try these!
I just had pot stickers at Dim Sum this weekend, and wondered to myself why I could not make such delicious ones at home (or so I assumed). I think you post has inspired me to do so now!
I LOVE pot stickers. This looks absolutely delicious!!
Meg your pot stickers looks awesome! Got me inspired to make some myself =) Thanks!
WOw! I love the look of these pot stickers! Yummy!
Potstickers might be my favorite part of Asian cuisine and yours look amazing! (and for dumplings also look relatively simple which makes me happy) Thanks for sharing!
This look amazing! I love pork potstickers but have been slightly intimidated about making them at home. I’m definitely trying this!! Thanks!
These are perfect looking pot stickers. They are making my mouth water. Congrats on the Foodbuzz top 9 today!
Looks great. I made a very similar one with ginger too.
These are gorgeous and making me very hungry. I’ve done homemade potstickers
as an interactive project at a party. Made the filling ahead and had the guest (of all ages)
stuff and pinch and/or pleat. They came out great and everyone had a lot of fun.
These look wonderful. I adore potstickers and like your addition of chive.
my all time fav .. ALL TIME. Can eat these non stop :) Congrats on top 9 !
LOVE homemade potstickers. Don’t love the time& effort to make them but they are worth it. Yours look scrumptious enough to inspire me to take on thiscommitment again
Tracy — yes, the are definitely freezer friendly. I’ve updated the recipe to include freezing directions.
Tammy — these are actually incredible quick, mixing the filling in a bowl, wrapping and pinching the filling then a quick cook and you’re done. You can even make a large batch and freeze them for later if you don’t have a spare 30 minutes one night.
My family would really love it if I learned how to make these. Your photo of the pot stickers is yum yum yummy looking!
I don’t make enough Asian dishes. Somehow, it feels so “foreign” to me, that I don’t know where to jump in. Thank you for such a beautiful pictorial demo on how to make these. I think I can do this, and I can already tell I’d love them.
I love pot stickers. I just need to learn to cook them right so that I don’t burn one side. Your photo made these look so great. I need to plan a chinese night in the near future so that I can love these in my tummy instead of on the computer.
I too am chop stick challenged. I just can’t do it. And they all make it look so easy! How dare them. Your pot stickers look delish!
Your pot stickers look so delicious and you seal them so well! I usually serve them with black vinegar and shredded ginger instead of soya sauce.
Oh goodness. These look wonderful! Bookmark.
Thank you for the cute story and delicious looking pot stickers. Our family loves gyoza very much and I have quite a few recipes and I posted one in the past. I’m delighted to add yours in the pile.
That look so delicious and that pics very wonderful.
fardia
Aloha, this looks so delicious!
These look soooo yummy! You got a great char on the pot stickers. A really great simple way to make pot stickers. And I am with you on chopsticks! I am Chinese and grew up with them and still can’t use them!
I think chopsticks is something you have to learn as a kid. Not that adults can’t learn, just that it gets a whole lot harder. My family loved dim sum and Chinese food and went often while I was growing up, so I learned to use chopsticks almost at the same time as I was learning to use a fork. It’s just second nature now.
I made these for lunch yesterday – or a version of them, anyways. I’ve given up measuring ingredients when I’m not baking (I know some people don’t measure while baking, but that causes catastrophes in my kitchen) so I just kind of tossed everything together and hoped for the best.
My husband liked them but his stomach didn’t (he didn’t grow up with many spices or ethnic foods), my son (20 mos.) seemed confused by them and I thought they should have been spicier… so when I make them again, it’ll probably just be for my lunches, and I’ll experiment with some more spiciness.
Is it safe to refreeze the uncooked pot stickers if the pork you used was frozen once already…i heard you cannot refreeze meat??
Carolyn — yes, it is safe. According to the USDA, “once food had been thawed in the refrigerator it is safe to refreeze without cooking it.”
Here is the link to read more: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp#14