I love these guys. Truly I do. They are SO addictive. I must say that Chinese dumplings (or potstickers as they are more popularly known) are my absolute favorite Chinese restaurant offering. I know that they’re considered appetizers but I can easily make a meal out of them. In fact, I do that for a lot of appetizers. How about you? Do you like to eat appetizers as your main dish? I can’t be the only one. I have found that appetizers are often so much more flavorful than main entrees. Plus I like small food.
Now this recipe makes 35 – 40 dumplings. Ahhh yessss…just enough for a full meal for a few days. Believe me, I did make several meals out of them. I looked forward to them. This is just one of those things that you always want to have in the fridge. At least it’s something I always want to have in the fridge. They’re great for random snack attacks, midnight or otherwise. They play well with both lunch and dinner. And, dare I say it? Breakfast even? Why not? Originally, they were destined for the freezer to be reheated as required, but never made it there. It would have been great to have some homemade potstickers hanging around in the freezer for those nights I’m too tired to cook. After all, 35 to 40 dumplings is a pretty darn healthy batch, and in theory the freezer should have happened. But it didn’t. That’s how good they are.
I made this recipe quite a little while ago, photographed them for the blog, and the photos sat on my hard drive for over a month. Today I finally got around to writing this blog post and after looking at the photos I was hungry for them again. So I made another batch. I hope these photos whet your appetite for these wonderful Chinese pork dumplings. I haven’t tried it yet, but I’m thinking they would be just as good with ground chicken. These Chinese pork dumplings are just as good as what you would find at your favorite Chinese restaurant. Seriously.
Chinese Pork Dumplings
- 1 lb. ground pork
- 2 chopped green onions
- 1 tbsp. soy sauce
- 2 tsp. cooking sherry
- 1 tsp. sesame oil
- 1 clove garlic minced
- 1 egg beaten
- 1 tbsp. cornstarch
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. peanut oil
- 1 cup chicken broth divided
- 35-40 wonton wrappers
- red wine vinegar for dipping
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet, add enough dumplings to line the bottom of the skillet, saute until the bottoms are golden brown.
- Add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan onto serving platter.
- Reserve remaining broth in a separate bowl and repeat process until all dumplings are cooked.
- Serve with red wine vinegar.