Chinese Take-out at home!

Potsticker Dumplings

These were really yummy and surprisingly easy to make. One of the things I liked best about them is that they make good leftovers too (unlike eggrolls that don't stay crisp) these are delicious even after reheating in the microwave. Makes a great meal with a side of fried rice.

Prep Time:
45 min

Total Time:
1 hr 5 min

Makes:
About 4 doz. or 24 servings, about two dumplings each (for appetizer)

1 lb. ground pork

1-1/2 cups chopped napa cabbage (about 3 oz.) (I added a little more)

4 green onions, chopped (about 1/3 cup)

1 egg, lightly beaten

1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing, divided (Used Kraft Asian)

1/4 cup soy sauce, divided

I added some sesame oil and a little salt to the raw mixture for extra flavor.

Try to make sure the green onions get pretty evenly distributed. THe meat filling doesn't seem to have a lot of flavor on its own, but the dipping sauce is quite strong and compliments them nicely.

1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)

10 tsp. oil, divided

1-1/4 cups water, divided

MIX pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. (I did more like 1/2 Tbs) of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal. If desired, edges can be pleated with five or six folds.

HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. (I used a sheet of tin foil to cover and it worked great) Reduce heat to medium-low; cook 2 to 2-1/2 min. or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.

COMBINE remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water. Serve as a dipping sauce with the dumplings.

Fill as directed, folding in half to form a triangle and omitting the pleating step. (square wrappers)

I found it easiest to shape them if I folded and formed them standing up so that the bottom was flat and ready to go into the pan.