However they must be separated with wax paper. The potstickers can be prepared ahead of time. Drain on paper towels and serve with soy sauce. Slow add pot stickers to the oil and cook until crispy and golden brown, about 3-4 minutes to allow for the meat mixture to cook thoroughly. Heat 1 cup of vegetable or canola oil in a medium size skillet unit 350 degrees. Repeat until all the potstickers are cooked. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Place potstickers on a heatproof platter and place in the warm oven. Once the 2 (the potstickers should be browned evenly across the bottom) minutes are up, add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and simmer for another 2 minutes until the chicken stock evaporates and the potstickers are wrinkled and sticky. Add 8 to 10 potstickers at a time to the pan and cook for about 2 minutes, without touching. Heat a 12-inch sauté pan over medium heat. Repeat procedure until all of the filling is gone. Set on a sheet pan and cover with a damp cloth. Fold over, seal edges, and shape as desired. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Brush 2 of the edges of the wrapper lightly with water. To form the dumplings, remove several wonton wrappers from the package and space evenly across some wax paper. Directions:Ĭombine the first 12 ingredients in a medium-size mixing bowl (pork through Chinese Five-Spice). Potstickers Made Easy and Delicious at HomeĮasy dish that can be made in bulk and stored for later use.Ģ tablespoons finely chopped red bell pepperģ to 4 tablespoons vegetable oil, for fryingġ 1/3 cups chicken stock, divided Preheat oven to 200 degrees F.

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