The City Magazine Since 1975

Pot Stickers

Rate This Recipe: 

1 cup ground pork or beef
2 Tbs. oyster sauce
1 Tbs. soy sauce
1 tsp. salt
1 Tbs. Chinese rice wine
1/4 tsp. freshly ground white pepper, to taste
2 Tbs. sesame oil
1/2 cup green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
2 slices of peeled fresh ginger, finely minced
1 package dumpling dough, Twin Dragon recommended
Egg wash (see below)
1 Tbs. soybean oil
1 cup water


Blend first 10 ingredients together. Lay one wrapper on plate. Place a teaspoon of meat mixture in middle of wrapper. Brush egg wash on rim. Fold wrapper across meatball and meet the opposite rim. Press rims together, sealing the dumpling. Heat a wok until very hot. Add soybean oil, tilting wok to coat sides. Place dumplings in a single layer in wok and fry on medium for two minutes. Add water. Cover and cook until water is absorbed. Repeat.

For the egg wash:
1 egg
1 Tbs. water

Whisk egg with water until smooth.