Pot Stickers (kuo Tieh, or Fried/steamed Dumplings)

Pot Stickers (kuo Tieh, or Fried/steamed Dumplings)


  • 1 pound ground pork
  • 1-2 Tbsps. chopped scallions
  • 1 teaspoon more or less chopped cilentro
  • 1-2 tsps. gingerroot, chopped fine
  • 1 1/2 Tbsp. dark soy
  • 1 Tbsp. Shao Hsing wine or dry sherry
  • 1 teaspoon sesame oil


Gyoza skins or small egg roll wrappers (available from oriental grocery) 1/4 cup light soy 1-2 tsp. rice vinegar or white vinegar 1 tsp. finely slivered gingerroot Mix pork, scallions, cilentro, gingerroot, soy, wine or sherry and sesame oil in a bowl. Let stand about 15 minutes or a half hour to let the flavors mix. Prepare dipping sauce by mixing slivered gingeroot with light soy and vinegar in a bowl. Let stand. To assemble pot stickers, take a gyoza skin or egg roll wrapper (If you use square egg roll wrappers, cut off the corners to make them rounder.) Place about 1/2 teaspoon or slightly more of the filling in the center. Moisten the edges of the skin or wrapper with water and fold over into a half circle, squeezing the edges so they stick together. Now the tricky part. Start pleating the edges and squeezing them. AFter the edges are pleated take the dumpling and flatten the bottom by pushing it down gently on a flat surface. Then, pull the ends toward you slightly to make half-moon shape. To cook, spray a frying pan with non-stick spray. Heat the pan on high. Place the dumplings inside and brown the bottoms of the dumplings. Should take about a minute or two. Then, pour about 1/3 cup of water or chicken stock quickly into the frying pan and cover. Let the dumplings steam for about 3-5 minutes. Take the kuo tieh out and arrange them on a plate on their sides so that the browned bottoms are showing. Serve and pass the dipping sauce.

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