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Pot Stickers or Steamed Dumplings

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Pot Stickers or Steamed Dumplings


Makes at least 24 dumplings, enough for 4 to 8 people

Time: 30 to 45 minutes


Make these with round wonton wrappers, about 3 or 4 inches in diameter. They are just as easily cooked as pot stickers or steamed dumplings.


1 C ground pork or other meat, or minced shrimp, or shredded crabmeat

� C minced crabmeat

� C minced scallion

� C minced bamboo shoots, water chestnuts, cabbage, or peeled and shredded carrots

1 t minced garlic

1 t peeled and minced or grated fresh ginger

Salt & freshly ground black pepper to taste

1 T soy sauce

� t sugar

1 t dark sesame oil

24 or more round wonton wrappers

4 T peanut oil, if pan-cooking

� C water, plus a little more


  1. Combine the first 9 ingredients.  Place 1 rounded teaspoon of
  filling on each wonton wrapper, then fold the wrapper over to form a
  semicircle.  Seal with a few drops of water.  Keep the finishing
  dumplings under a moist towel while you work.
  2. To make pot stickers, put the peanut oil in a large, deep skillet
  and run the heat to medium-high.  Place the dumplings, one at a time,
  into the skillet, seam side up.  Do not crowd; cook in two batches if
  necessary.  Cover the pot and cook for about 5 minutes.  Uncover and
  add � C water to the pot; re-cover and cook another 2 minutes, then uncover
  and cook about 3 minutes more, or until water has evaporated.  Remove
  the dumplings with a spatula and serve with Soy & Sesame Dipping Sauce or
  Marinade.
  3. To steam the dumplings, set up a steamer; to improvise, fit a
  heatproof plate or a rack above 1 inch or so of boiling water in a covered
  pot.  Steam the dumplings in one or two batches, for about 10 minutes
  per batch.  Serve hot with dipping sauce.


Making Pt Stickers


(Step 1) Place a teaspoon of filling on one half of the dough.


(Step 2) Brush circumference of the circle with a little water or beaten egg.


(Steps 3-4) Fold over and pinch tightly to seal.

Cookbook: How to Cook Everything

Author: By Mark Bittman

Typed by: Susan alexanderjamesmom@gmail.com


Contributed by: Edit

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