This was my first time ever making potstickers. Anita agrees – they were fantastic! No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time!
If you like a little kick in your wonton potstickers, add a little dried pepper flake to the meat mixture before wrapping them. They also add a nice kick to the dipping sauce.
Won Ton Potstickers
For the potstickers
- Mix cabbage and 2 teaspoons of salt in a large bowl and set aside for 5 minutes. Squeeze out any excess moisture.
- Add in the pork, green onions, wine, cornstarch, 1 teapoon salt, 1 teaspoon sesame oil, and white pepper. Mix well.
- Working in batches, spoon about 1 tablespoon of the meat mixture into the centers of the wrappers. Fold up edges to seal into a triangle.
- Heat about 1 tablespoon of oil in a large skillet or wok. Add won tons, but don’t add so many at one time that they get crowded.
- Fry for 2-3 minutes or until bottoms are browned.
- Flip the wrappers and add 1/2 cup of water. Put a lid on the skillet and let cook another 6-7 minutes or until the water has been absorbed. Remove to a plate and continue cooking remaining won tons in the same fashion.
- Serve with the dipping sauce.
For the dipping sauce
- Combine all ingredients
Nutritional values are approximate.