pork, prawns and carrot pot stickers | guo tie 锅贴

Pot stickers!!

I love!

I love!

I made pot stickers the other week and I posted an update about how my hands and legs and kar chng (butt) were aching like mad after wrapping about 100 pot stickers. It was really funny because I got quite a few responses and they were all roughly the same – OMG!! I can eat MANY of these in one sitting!!

What is it about pot stickers? Is it because they are so darn tasty? Or is it because they are pretty tiny so one can eat so many at once? Or maybe it just has flavors that appeal people from all over? I mean after all, many countries have their own versions of dumplings.

Today I am sharing a simple pot sticker recipe. You can use virtually anything to make pot stickers – from pork to chicken to lamb or beef mince; most seafood, as long as they are chopped into small pieces and any type of vegetables as long as they are shredded or cut thinly.

 

Start by placing all the ingredients into a large bowl.

Add grated ginger and sauces.

Stir until well combined.

To wrap the pot stickers, place about a tablespoon or the filling on the middle of a piece of wrapper.

Wet the edges with a little water, fold in half and pinch gently to seal.

Wet the edges of the dumpling on one side. Place your fingers at the middle and gather the edges, pinching as you pleat.

To make the dipping sauce, combine soy sauce, rice vinegar and minced garlic in a bowl. Set this aside.

To cook the pot stickers, place a little oil in a non-stick frying pan. Fry the bases of the pot stickers until they turn brown.

Add water and quickly cover with a lid. Allow the pot stickers to steam until the meat is cooked through, about 5-7 minutes.

 

Serve the pot stickers immediately with the dipping sauce.

Enjoy!

And don’t forget to make extra because they freeze REALLY well! :)

Pork, Prawns and Carrot Pot Stickers | guo tie 锅贴
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Ingredients
  1. 300g minced pork (or chicken)
  2. 1/2 carrot, shredded
  3. 150g prawns, chopped
  4. 6 water chestnuts, finely diced
  5. 1 spring spring onion, chopped
  6. 1 egg white
To wrap
  1. 1-2 packets store-bought dumpling skin
  2. some water
For the marinade
  1. 1 piece ginger (about 1-inch/ 2.5cm), grated
  2. 1 tablespoon oyster sauce
  3. 1 tablespoon light soy sauce
  4. 1/4 teaspoon white pepper
For the dipping sauce
  1. 1/3 cup (80ml) soy sauce
  2. 2 1⁄2 tablespoons (37.5ml) rice vinegar
  3. I piece (about 2cm) ginger, julienne
  4. chili oil (optional)
Instructions
  1. Combine all the ingredients in a bowl.
  2. Mix well to combine.
  3. To wrap the pot stickers, place about a tablespoon or the filling on the middle of a piece of wrapper.
  4. Wet the edges with a little water, fold in half and pinch gently to seal.
  5. Wet the edges of the dumpling on one side. Place your thumbs and fingers at the middle and gather the edges, pinching as you pleat.
  6. To make the dipping sauce, combine soy sauce, rice vinegar and minced garlic in a bowl. Set this aside.
  7. To cook the pot stickers, place a little oil in a non-stick frying pan. Fry the bases of the pot stickers until they turn brown.
  8. Add water and quickly cover with a lid. Allow the pot stickers to steam until the meat is cooked through, about 5-7 minutes. If frozen, steam an additional 3-4 minutes.
  9. Serve the pot stickers immediately with the dipping sauce.
Notes
  1. Line the pot stickers on a baking tray. Freeze. Once frozen, they can be kept in air-tight containers or bags. There is no need to thaw before cooking. Just increase the steaming time by 3-4 minutes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Are you planning to cook anything special for this Christmas???  Or maybe start baking batches of delicious Christmas goodies? For Christmas 2014, Yen from Eat your heart out, Zoe from Bake for Happy Kids and yours truly, Diana from Domestic Goddess Wannabe and  are cooking and celebrating for the whole month of December 2014 starting on 1st December. Join us and remember to link your post with us if you are cooking something special for your Christmas celebration.




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