There was no other meal we enjoyed more in our childhood (and even now) than our mom’s pot stickers. Mom would make these en masse and we’d enjoy them for many a meal – often accompanied by corn soup.
- 1/2 pound ground pork
- 1/4 pound shrimp
- 1/2 pound cabbage
- 1 package pot sticker wrappers
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp minced ginger
- Salt and pepper to taste
Make the filling
- Dice the cabbage into small pieces, then sweat it! Sprinkle the cabbage with salt and let the water seep out while you move on to step 2
- Peel, de-vein and chop the shrimp into jelly bean-sized pieces
- Drain the cabbage and mix together with pork, shrimp, oil, soy sauce and minced ginger. Add salt and pepper and mix in.
Wrapping the pot stickers
- Place a tablespoon-sized dollop of meat filling in the center of a pot sticker wrapper, then wet the inside edge with water.
- Fold the pot sticker in half like a taco and ‘seal’ the top middle portion by pressing the two sides together (the wet edge will help hold the seal).
- Start gathering one side in, toward the middle, and pinching it shut (see photos) until you create a fan effect. Repeat on the other side.
- Upon completion, the pot sticker should be completely sealed and shaped like a crescent.
Cooking the pot stickers
- Use 1-2 tablespoons of cooking oil to coat a large pan
- While oil is heating up, place pot stickers flat side down on the pan, then add enough water to cover the bottom of the pan about 1/2 cm.
- Cover and cook on medium-high heat for 10-15 minutes until water boils away.
- Remove cover and continue cooking for another 5 minutes to get the crispy classic post-sticker bottom. Don’t move them or you lose that crispy texture!
- Remove and serve promptly!