Post by chief_cook2 on Feb 21, 2003 21:39:42 GMT -6
1 lb. Ground pork (I have also used chicken and turkey)
1 C. grated cabbage or finely chopped spinach
1 egg
5 cloves of garlic, finely chopped (I use much more)
2 Tbs. ginger root, minced
2 Tbs. Sesame oil
3 green onions, finely chopped
Salt and pepper
Water
Oil (I use olive)
3-4 cans of chicken broth
1 pkg. won ton wrappers
Mix the first 8 ingredients together in a bowl. Using one won ton
wrapper at a time, place a heaping teaspoon of the meat mixture in the
middle. Using a small bowl of water, dip your finger and wet 2 of the
edges of the wrapper and fold over to make a triangle. Press the
edges securely so no filling will come out during cooking. Press a
slight indent at the top of the dumpling. Continue until filling is
gone. Heat a skillet on high. Add about a tsp of oil and swirl. Add
the pot stickers and fry for about a minute or two. They should look
crisp and brown on the bottom. Pour an inch of chicken broth in the
pan and cover. Add more broth every few minutes. They will take
approx. 10 min. to steam-just make sure there is enough broth in the
pan. Adjust your heat - I like it fairly high. This is a wonderful
project to do with your children. You can add these to chicken soup
or eat them with rice and the following dip:
1 lb. Ground pork (I have also used chicken and turkey)
1 C. grated cabbage or finely chopped spinach
1 egg
5 cloves of garlic, finely chopped (I use much more)
2 Tbs. ginger root, minced
2 Tbs. Sesame oil
3 green onions, finely chopped
Salt and pepper
Water
Oil (I use olive)
3-4 cans of chicken broth
1 pkg. won ton wrappers
Mix the first 8 ingredients together in a bowl. Using one won ton
wrapper at a time, place a heaping teaspoon of the meat mixture in the
middle. Using a small bowl of water, dip your finger and wet 2 of the
edges of the wrapper and fold over to make a triangle. Press the
edges securely so no filling will come out during cooking. Press a
slight indent at the top of the dumpling. Continue until filling is
gone. Heat a skillet on high. Add about a tsp of oil and swirl. Add
the pot stickers and fry for about a minute or two. They should look
crisp and brown on the bottom. Pour an inch of chicken broth in the
pan and cover. Add more broth every few minutes. They will take
approx. 10 min. to steam-just make sure there is enough broth in the
pan. Adjust your heat - I like it fairly high. This is a wonderful
project to do with your children. You can add these to chicken soup
or eat them with rice and the following dip:
Sauce for Jiao zi
1 part soy sauce
1 part rice vinegar
chopped green onions
1 C. grated cabbage or finely chopped spinach
1 egg
5 cloves of garlic, finely chopped (I use much more)
2 Tbs. ginger root, minced
2 Tbs. Sesame oil
3 green onions, finely chopped
Salt and pepper
Water
Oil (I use olive)
3-4 cans of chicken broth
1 pkg. won ton wrappers
Mix the first 8 ingredients together in a bowl. Using one won ton
wrapper at a time, place a heaping teaspoon of the meat mixture in the
middle. Using a small bowl of water, dip your finger and wet 2 of the
edges of the wrapper and fold over to make a triangle. Press the
edges securely so no filling will come out during cooking. Press a
slight indent at the top of the dumpling. Continue until filling is
gone. Heat a skillet on high. Add about a tsp of oil and swirl. Add
the pot stickers and fry for about a minute or two. They should look
crisp and brown on the bottom. Pour an inch of chicken broth in the
pan and cover. Add more broth every few minutes. They will take
approx. 10 min. to steam-just make sure there is enough broth in the
pan. Adjust your heat - I like it fairly high. This is a wonderful
project to do with your children. You can add these to chicken soup
or eat them with rice and the following dip:
1 lb. Ground pork (I have also used chicken and turkey)
1 C. grated cabbage or finely chopped spinach
1 egg
5 cloves of garlic, finely chopped (I use much more)
2 Tbs. ginger root, minced
2 Tbs. Sesame oil
3 green onions, finely chopped
Salt and pepper
Water
Oil (I use olive)
3-4 cans of chicken broth
1 pkg. won ton wrappers
Mix the first 8 ingredients together in a bowl. Using one won ton
wrapper at a time, place a heaping teaspoon of the meat mixture in the
middle. Using a small bowl of water, dip your finger and wet 2 of the
edges of the wrapper and fold over to make a triangle. Press the
edges securely so no filling will come out during cooking. Press a
slight indent at the top of the dumpling. Continue until filling is
gone. Heat a skillet on high. Add about a tsp of oil and swirl. Add
the pot stickers and fry for about a minute or two. They should look
crisp and brown on the bottom. Pour an inch of chicken broth in the
pan and cover. Add more broth every few minutes. They will take
approx. 10 min. to steam-just make sure there is enough broth in the
pan. Adjust your heat - I like it fairly high. This is a wonderful
project to do with your children. You can add these to chicken soup
or eat them with rice and the following dip:
Sauce for Jiao zi
1 part soy sauce
1 part rice vinegar
chopped green onions