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From him, I developed a passion for Chinese food. My Step dad loved to cook. He would make us, specialties such as char sui pork, steamed lobster, shrimp or pork shumai, pot-stickers, fried won tons, egg rolls, and the best tasting taquitos ever! Not Chinese, but to this day, those taquitos were the most amazing taquitos I have ever eaten.
On weekends, we would visit China Town in Los Angeles. There, we would eat at one of the Chinese restaurants that either had hanging barbecued ducks displayed in the windows or served dim sum from carts.
Being Irish and American Indian, it’s ironic that I’m going to bring up Thanksgiving. But, I must share that my most memorable Thanksgivings, were those where my step family would serve traditional Thanksgiving food, along with Chinese dishes. Not your typical Thanksgiving, but I often miss having a unique and diverse Thanksgiving’s feast.As a teenager, I enjoyed watching my step dad cook and would learn quite a bit from him. On most occasions, he would grind meat or seafood with seasonings such as rice vinegar, soy sauce, and green onions, then carefully wrap the seasoned meat in won tons wrapper, either to be steamed or fried.
Making pot stickers has brought back those teenage memories. These homemade dumplings are better than any store bought pot stickers. You can fill and wrap the pot stickers ahead of time, cover with plastic wrap and refrigerate up to 3 hours, until ready to cook.
How quickly these pot stickers became a family favorite! I refrigerated the left over’s and my daughters and hubby heated them up in the microwave. They would take 3 or 4 at a time, depending on how hungry they were. Left over pot stickers can last a couple of days refrigerated and still taste delicious when re-heated.
Thank you Jimmy Woo for providing me with a passion for cooking and eating Asian food. Oh yeah, and taquitos too!
DIY Fill and Wrap Pot Stickers:
- Place a won ton wrapper on a work surface in front of you.
- Lightly brush the edges with beaten egg.
- Place a teaspoon of filling in the center of the wrapper.
- Fold the wrapper over to meet the opposite edge, then pleat and pinch the edges closed.
- Stand the pot sticker to flatten the bottom, pleated edges up on the prepared sheet pan.
chicken pot stickers + sweet soy dipping sauce
Ingredients
- For the Sweet Soy Dipping Sauce:
- ¾ cup low sodium soy sauce
- ¼ cup packed light brown sugar
- 2 tablespoons bottled ponzu sauce
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons Chinese chili garlic paste or sambal oelek
- 2 teaspoons Asian sesame oil
- Whisk all of the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours to blend the flavors.
- For the Chicken Filling:
- 1 pound ground chicken breast
- 1 tablespoon plus 1 ½ teaspoons low sodium soy sauce
- 1 large egg white (lightly beaten)
- 1 tablespoon minced green onion (white part only)
- 2 teaspoons peeled and minced fresh ginger
- 1 ½ teaspoons Chinese chili garlic paste or sambal oelek
- 2 cloves garlic (minced)
- ½ teaspoon kosher salt
- Cornstarch for dusting:
- 36 round or square won ton wrappers
- 1 large egg (beaten)
- 3 tablespoons canola oil
Instructions
- In a large bowl, add chicken, soy sauce, egg white, green onion, and ginger. Mix well until combined.
- Line a large sheet pan with parchment paper and dust well with cornstarch. Place a won ton wrapper on a work surface in front of you. Lightly brush the edges with beaten egg. Place a teaspoon of filling in the center of the wrapper. Fold the wrapper over to meet the opposite edge, then pleat and pinch the edges closed. Stand the pot sticker to flatten the bottom, pleated edges up on the prepared sheet pan. Repeat with remaining filling and wrappers. The pot stickers can be loosely covered with plastic wrap and refrigerated for up to 3 hours.
- Heat the oil in a very large nonstick skillet over medium-high heat. Place several pot stickers, pleated edges up, in the skillet. Add ½ cup water and cover with fitted lid. Cook until the water has evaporated and the pot stickers are sizzling, about 8 minutes. Uncover and cook until the pot stickers are nicely browned on the bottom, about 2 minutes longer.
- Serve hot with dipping sauce.
Notes
The equipment section above contains affiliate links to products I use and love!
Skinny Nutrition Facts (1 pot sticker)
Serving Size 77 g
Amount Per Serving
Calories 187
Calories from Fat 17
% Daily Value*
Total Fat 1.9g
Trans Fat 0.0g
Cholesterol 23mg
Sodium 413mg
Total Carbohydrates 31.1g
Dietary Fiber 1.0g
Sugars 1.0g
Protein 9.4gVitamin A 0%•Vitamin C 0%Calcium 2%•Iron 10%
Nutrition Grade D+
* Based on a 2000 calorie diet
Anna @ The Table says
These pot stickers look absolutely wonderful. I just have to make them this week!
Unknown says
My daughter’s family has holiday meals like your step-father’s. My son-in-law is American-born Chinese (ABC) but his parents and grandmother and other relatives came from China. We always have a mix of traditional ‘American’ holiday foods and other ethnic delights: winter melon soup, pot stickers, spare ribs, and one memorable meal, a Cuban-style fresh ham, marinated for days in citrus and garlic. One cousin brings his special mac ‘n’ cheese, and I often make stuffing or some variety of cole slaw.
Amanda F says
Could these be frozen? Trying to find nice meals to prep and freeze because I have a baby on the way. They look delicious 🙂