How to make it

  • For Potstickers
  • Combine all ingredients except wrappers, veg oil and water in a large bowl.
  • Place scant 1 tbs filing into center of eacy wrapper, lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.
  • Place dumpling in rows of baking sheet so they don't touch. Heat a 10 in nonstick skillet over medium high heat until hot. Add 1 tbs of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook with disturbing 1 to 2 mins or until bottoms are pale golden brown.
  • Add 1/2 c of water around sides of skillet; immediately cover, cook 8 mins. Uncover; cook 1 to 2 mins, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom side up on platter. Repeat with remaining potstickers, added additional oil as needed. Serve hot or warm with sauce for dipping.
  • For each of the sauces:
  • Whisk all the ingredients together for each of the sauces until sugar and salt are dissolved.

Reviews & Comments 3

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    " It was excellent "
    ttaaccoo ate it and said...
    Thank you for a fabulous recipe!! Right now i am interested in the dipping sauces, 3!! I buy my potstickers in the freezer at the chinese market !! 555555555555555555555555555
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    " It was excellent "
    dreamweaver ate it and said...
    Thank you for adding the instructions on how to make these,it made it so much easier to make. They were delish! I tried making them with chicken too,both kinds turned out great.
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  • coffeebean53 16 years ago
    Wonderful recipe for one of my favorites to order. Now I can make them at home. Thanks for a great post. :)
    Was this review helpful? Yes Flag

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