Pork Pot Stickers
Deliciously savory dumplings filled with seasoned ground pork, encased in a delicate wrapper, and pan-fried until crispy on the bottom. These bite-sized delights are perfect for appetizers, snacks, or as part of a larger meal.
Pork Pot Sticker
Ingredients
- 2 medium carrots, finely chopped
- 1 small onion, finely chopped
- 1/2 cup finely chopped water chestnuts
- 1/3 cup minced fresh chives
- 1 large egg white, lightly beaten
- 3 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon pepper
-
1/2 teaspoon Johnny's Chicken and Pork Seasoning
- 1 pound ground pork
- 60 pot sticker or gyoza wrappers
- 3 tablespoons canola oil, divided
- 1 cup chicken broth, divided
- Optional: Fresh chives, Johnny's Firecracker Dipping Sauce
Directions
1. Put carrots, onions, chestnuts, chives, egg, soy sauce, pepper and Johnny's Chicken and Pork Seasoning sizable mixing bowl.
- 2. Gently fold the pork into the mix
- 3. Prepare the dumpling wrappers by placing a small amount, roughly a tablespoon, of the filling into the center of each wrapper. Keep the unused wrappers covered with a damp cloth to prevent drying.
- 4. Dampen the edges of each wrapper with water to facilitate sealing.
- 5. Carefully fold the wrapper over the filling to create a seal. Implement pleats on the front side of each dumpling to craft a pouch. Arrange the dumplings so they stand upright, pressing down slightly to flatten the bottom. Bend them into a crescent shape for added presentation if you wish.
- 6. Heat a tablespoon of oil in a large nonstick frying pan over a medium-high setting.
- 7. Place a batch of the dumplings in the pan, arranging them so that the flat sides are touching the surface. Fry until the bottoms turn a golden hue, which should take about 1-2 minutes. Flip sides and cook an additional 1-2 minutes.
- 8. Introduce 1/3 cup of broth to the pan. Lower the heat to a medium-low and cover. Let cook until the broth nearly evaporates and the dumplings are thoroughly cooked, which will take approximately 2-3 minutes.
- 9. Remove the cover and continue cooking until the dumplings' bottoms are crisp and all the liquid has evaporated, about another minute.
- 11. Optionally, you can garnish the potstickers with chives, or use Johnny's Firecracker Sauce and/or soy sauce as a dipping sauce.