Pot Stickers

Pot Stickers // Tried and Tasty

Wow, there are some recipes that are time consuming and then there are some recipes that are just plain: ridiculous! This was one of them – I think they took about 2 hours from start to finish. That will turn you all off of them – and I don’t blame you. At least you have a warning, I had no idea! On top of that Steve doesn’t really like Pot Stickers to begin with 🙁 They were really good, but I don’t imagine making them much to often in the future. My suggestion would be for you to buy them from Sam’s club – they’ve got a great frozen variety of these 🙂

Pot Stickers

Serves 24
If you've got a little bit of times on your hand, these Pot Stickers are a delicious appetizer you can make.
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55 calories
9 g
1 g
2 g
2 g
0 g
76 g
257 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 55
Calories from Fat 14
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
Sodium 257mg
Total Carbohydrates 9g
Dietary Fiber 2g
Sugars 1g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 24 wonton wrappers
  2. 2 tbsp. vegetable oil, divided
  3. 1 small head of cabbage, thinly sliced
  4. 1 medium onion, thinly sliced
  5. 1 c/ diced mushrooms
  6. 1/4 c. green bell pepper, diced
  7. 1 tbsp. fresh ginger, minced
  8. 1 c. bean sprouts, chopped
  9. 1 c. carrots, shredded
  10. 1 c. green onions, sliced
Dipping sauce
  1. 1/3 c. soy sauce
  2. 1/3 c. rice wine vinegar
  3. 1/3 c. green onion, sliced
  4. 1 tsp. honey
  5. 1 tsp. sesame oil
  1. In a large skillet or saute pan, heat 1 tbsp. vegetable oil. Add onion, mushrooms, bell pepper and ginger and saute 2 minutes. Add cabbage, carrots, and green onions and saute until all vegetables are soft. Place mixture in a colander to drain and cool. When mixture is cool, add sesame oil. Season with salt and pepper. Place a tbsp. of the vegetable mixture in one won ton skin, fold over and seal with a wet fork. Heat a non-stick skillet over medium-high heat. Generously coat pan with oil and add dumplings in a single layer seam sides up. Cook until bottom of dumplings get brown. Remove to a plate and add more dumplings until all are browned. Return all dumplings to the pan, squeezing them in and and 1/4 inch of water to the pan. Cover and let dumplings steam 5 minutes. Remove lid and cook until all water is evaporated and bottoms get crispy again and stick to the pan. Serve with dipping sauce.
Dipping sauce
  1. Stir together soy sauce, rice wine vinegar, sliced green onion, honey and sesame oil.
Adapted from Judie Byrd's Kitchen
Adapted from Judie Byrd's Kitchen
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