Don’t be intimidated by making pot stickers. They are quite easy. The filling takes minutes to make and wrapping the pot stickers not much longer. You can purchase a dipping sauce, either a sweet chili sauce or a soy-based dipping sauce such as Ponzu, found in the Asian section of supermarkets.
Serves 4 as a side dish
- 2 tablespoons canola oil, divided
- 1 tablespoon finely minced fresh ginger (a Microplane grater works nicely)
- 1 cup shredded carrots
- 2 cups finely chopped bok choy (both green and white parts)
- 18–20 small wonton wrappers
- Soy sauce, to taste
- Dipping sauce
1. In a skillet over medium-low heat, add 1 tablespoon canola oil, fresh ginger, and carrots. Sauté 2 to 3 minutes, stirring often. Add bok choy, turn the heat to medium-high, and sauté until slightly wilted, 2 to 3 minutes more. Stir in a few splashes of soy sauce and place in a colander to drain any excess moisture.
2. To form a dumpling, place 1 wonton wrapper on a cutting board. Brush the edges lightly with water, using a pastry brush or your fingers. Place 1 or 2 teaspoons of bok choy mixture into the center. Folder over one side to the other to form a triangle. Press edges together firmly to seal. With the long edge of the triangle facing you, pull the two ends (at 3 o’clock and 9 o’clock) together over the center and press them together to seal. Form the remainder of the wontons until the filling is used.
3. To cook, add 1 tablespoon oil to a large skillet with a lid over medium-high heat. Place as many pot stickers as will fit, and sauté lightly on both sides, uncovered, until golden brown, 1 to 2 minutes. When the second side is sautéed, add 1/2 to 1 cup water, cover, and steam the pot stickers for 2 to 3 minutes.
4. Serve hot with a dipping sauce of your choice.
This recipe was the originally published with the article, From Farm to Plate.
