Back to Pork-and-Chive Pot Stickers All Reviews for Pork-and-Chive Pot Stickers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 med104889_1009_out003b.jpg
Ingredients Ingredient Checklist 1/4 pound ground pork 1 tablespoon minced chives 1 1/2 teaspoons soy sauce 1 1/2 teaspoons dry sherry 1 teaspoon minced peeled fresh ginger 1/2 teaspoon sesame oil 1/2 teaspoon cornstarch 20 wonton wrappers (from a 12-ounce package) 1 tablespoon vegetable oil Soy-Ginger Dipping Sauce
Cook’s Notes Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4 med104889_1009_out003b.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
med104889_1009_out003b.jpg
med104889_1009_out003b.jpg
Ingredients
Ingredients
- 1/4 pound ground pork 1 tablespoon minced chives 1 1/2 teaspoons soy sauce 1 1/2 teaspoons dry sherry 1 teaspoon minced peeled fresh ginger 1/2 teaspoon sesame oil 1/2 teaspoon cornstarch 20 wonton wrappers (from a 12-ounce package) 1 tablespoon vegetable oil Soy-Ginger Dipping Sauce
Directions
In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
In 2 batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.
Cook’s Notes Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.
Cook’s Notes
Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.
Reviews (16)
Add Rating & Review 31 Ratings 5 star values: 5 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 1
Load More Reviews
Reviews (16)
Add Rating & Review 31 Ratings 5 star values: 5 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 1
Add Rating & Review
31 Ratings 5 star values: 5 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 1
31 Ratings 5 star values: 5 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 1
31 Ratings 5 star values: 5 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 1
5 star values: 5 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 01/22/2015 Question~Anyone also allergic to Soy that used HP sauce from U.K. or another flavouring? Thank You! (=^_^=) Martha Stewart Member Rating: Unrated 02/24/2014 I too used pot sticker wrappers. Followed to the letter and I'm proud to say I learned something new! I even crimped the fancy way! My only problem was that the wrappers toughened up after the boiling/sauteing method. We ended up eating the filling after a lot of chewing. Thinking about the dumplings/pot stickers @ our grocer hot bar......they only looked steamed, not sauteed. Same with our Chinese restaurant. Next time I will just steam instead. The filling was a little bland to me as well. Martha Stewart Member Rating: 4 stars 11/26/2012 With a package of wonton wrappers in one hand and pot sticker wrappers in the other, the troll lobe of my brain seized momentary all-systems control and into my cart the wonton wrappers went. Didn't notice until the error until getting ready to fill them. After squelching troll lobe's momentary impulse to see how well the filling would go down the disposal (for science!) I opted for steaming - a parchment square lining a regular veggie steamer for 15 mins was perfect. Yum! Martha Stewart Member Rating: 5 stars 07/10/2011 I am addicted to these. I make them at least every month! Just pressing them closed is not good enough though, I had to learn how to close them restaurant style, and now they're perfect. Martha Stewart Member Rating: Unrated 10/28/2010 I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-and-luminarias/ Martha Stewart Member Rating: Unrated 09/23/2010 I made a large batch of these for a party, I boiled them one day and then fried them just before the party. I kept them separated with wax paper and sprayed the paper with non stick spray. A few of them did fall apart, but most of them were just fine. as long as you close them firmly when making them, they should stick. Very yummy! Martha Stewart Member Rating: Unrated 04/21/2010 Having made many batches of both failed and successful pot-stickers, my advice is this: fry, THEN boil. The boiling-first method can cause them to fall apart, or stick together. Brown them in a non-stick pan with a tablespoon or two of oil, then add 1/3 cup of water or so to the pan (it will splatter, watch out), cover and steam until cooked through. Good luck! Martha Stewart Member Rating: Unrated 01/23/2010 This recipe is deceptively simple. What? Martha Stewart Member Rating: Unrated 11/24/2009 if you were unhappy with this recipe, jump over to the Pork Pot Stickers. They are a staple in ou home and we fight over the batch! Martha Stewart Member Rating: Unrated 11/15/2009 I made these, however they never 'unstuck' from the pan - what's the trick? Martha Stewart Member Rating: Unrated 10/20/2009 It should stick with water but if it doesn't, use a beaten egg. Martha Stewart Member Rating: Unrated 10/12/2009 I made these and they were awesome! The only problem was, the wrappers didn't stick together so it turned into a pile of porky mush by the end. But it was still delicious. I'm definitely going to make it again. If anyone has any suggestions on how to make the wrappers stick together, I'm open. Martha Stewart Member Rating: Unrated 10/07/2009 The pork is raw, it cooks when you boil the pot stickers Martha Stewart Member Rating: Unrated 10/07/2009 Do you use cooked ground pork or raw meat?Martha Stewart Member
Rating: Unrated 01/22/2015
Question~Anyone also allergic to Soy that used HP sauce from U.K. or another flavouring? Thank You! (=^_^=)
Rating: Unrated
Rating: Unrated 02/24/2014
I too used pot sticker wrappers. Followed to the letter and I’m proud to say I learned something new! I even crimped the fancy way! My only problem was that the wrappers toughened up after the boiling/sauteing method. We ended up eating the filling after a lot of chewing. Thinking about the dumplings/pot stickers @ our grocer hot bar……they only looked steamed, not sauteed. Same with our Chinese restaurant. Next time I will just steam instead. The filling was a little bland to me as well.
Rating: 4 stars 11/26/2012
With a package of wonton wrappers in one hand and pot sticker wrappers in the other, the troll lobe of my brain seized momentary all-systems control and into my cart the wonton wrappers went. Didn’t notice until the error until getting ready to fill them. After squelching troll lobe’s momentary impulse to see how well the filling would go down the disposal (for science!) I opted for steaming - a parchment square lining a regular veggie steamer for 15 mins was perfect. Yum!
Rating: 4 stars
Rating: 5 stars 07/10/2011
I am addicted to these. I make them at least every month! Just pressing them closed is not good enough though, I had to learn how to close them restaurant style, and now they’re perfect.
Rating: 5 stars
Rating: Unrated 10/28/2010
I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-and-luminarias/
Rating: Unrated 09/23/2010
I made a large batch of these for a party, I boiled them one day and then fried them just before the party. I kept them separated with wax paper and sprayed the paper with non stick spray. A few of them did fall apart, but most of them were just fine. as long as you close them firmly when making them, they should stick. Very yummy!
Rating: Unrated 04/21/2010
Having made many batches of both failed and successful pot-stickers, my advice is this: fry, THEN boil. The boiling-first method can cause them to fall apart, or stick together. Brown them in a non-stick pan with a tablespoon or two of oil, then add 1/3 cup of water or so to the pan (it will splatter, watch out), cover and steam until cooked through. Good luck!
Rating: Unrated 01/23/2010
This recipe is deceptively simple. What?
Rating: Unrated 11/24/2009
if you were unhappy with this recipe, jump over to the Pork Pot Stickers. They are a staple in ou home and we fight over the batch!
Rating: Unrated 11/15/2009
I made these, however they never ‘unstuck’ from the pan - what’s the trick?
Rating: Unrated 10/20/2009
It should stick with water but if it doesn’t, use a beaten egg.
Rating: Unrated 10/12/2009
I made these and they were awesome! The only problem was, the wrappers didn’t stick together so it turned into a pile of porky mush by the end. But it was still delicious. I’m definitely going to make it again. If anyone has any suggestions on how to make the wrappers stick together, I’m open.
Rating: Unrated 10/07/2009
The pork is raw, it cooks when you boil the pot stickers
Do you use cooked ground pork or raw meat?
All Reviews for Pork-and-Chive Pot Stickers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork-and-Chive Pot Stickers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
