Wonton Potstickers

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!

Course Main

Cuisine Chinese

Keyword wontons

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 170kcal

Author Mike

Equipment

Ingredients

For the potstickers

8 ounces Napa cabbage sliced very thin
1 pound ground pork
¼ cup green onions chopped fine
1 tablespoon white wine
1 teaspoon cornstarch
1 teaspoon sesame oil
ground white pepper
vegetable oil for frying
Wonton wrappers I used 2 packages of 24 and ended up with a few extras

For the dipping sauce

¼ cup soy sauce
1 teaspoon sesame oil

Instructions

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 teaspoon 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 wontons in the same fashion.
Serve with the dipping sauce.

For the dipping sauce

Combine all ingredients

Notes

Best served immediately.

Nutrition