Pot Stickers

[achookwoman]

Pot Stickers, Wontons, Gyoza or Dim Sums.  It really doesn't matter what you call these flavorsome little packages, they are delicious. the filling is easily made with 2 presses of the torbo button.

Ingredients
A small handful of either uncooked chicken, pork or prawns. Chopped
1 1/2 cups of mixed veggies which could include chinese cabbage , spring onions, bamboo shoots,  celery carrot or other veggies that you might find in a stir fry.
2 coins of green ginger and 2 cloves of garlic.
1?2 cup chopped Water chestnuts.
1 teaspoon of Sesame oil
good shake of white pepper.
Packet of round wrappers with about 100 wrappers, ( about 500 g.)

Method
Place in order in TMX bowl, EXCEPT water chestnuts.and wrappers

Turbo twice for 1 second.
Fold in water chestnuts by hand.
Place 9 wrappers on bench, (cover those not used with a damp tea towel)
wet the edge of top 1/2 of wrappers with water.
Place a heaped teaspoon of filling into center and press the edges together., removing any air. You can pleat the edges for a nice effect.
Form a flat bottom that can stand up in the pan.
Place in dish with damp tea towel over top while you make the next 9.
repeat until all filling is used.

Cooking.
Spray or brush a non stick pan with oil.
Heat over medium heat and place Pot Stickers in pan.
Watch and when all stickers are brown on bottom, pour in water which will bubble up.  Pop lid on pan and cook/steam until water has evaporated. Just a few minutes.
Use a spatula to remove from pan, place on plates , drizzle with soy sauce and sprinkle with sliced spring onion.

Notes
The uncooked Pot Stickers freeze well.
Can add other Asian  greens such as green coriander or 1 Tablespoon of Asian sauces.
Posted by elizabeth at 10:46 PM

[achookwoman]

[kezza]

Yum. Thankyou Chookie. Watched Poh make these on her show last night.

[judydawn]

So did I kezza   They would be delicious little morsels Chookie.

[achookwoman]

The wrappers that were left over, I used to make Pumpkin Ravoli. I always buy the large pack of wrapper as they freeze well and also can be cut into thin strips to add to chicken soup.

[Cuilidh]

The wrappers that were left over, I used to make Pumpkin Ravoli. I always buy the large pack of wrapper as they freeze well and also can be cut into thin strips to add to chicken soup.

I've had a pack of these wrappers for a while (I made hummous stuffed wrappers with them once and was going to do so again but never got around to it).  The idea of using them for pumpkin (or anything else) ravioli is brilliant. Thanks for the inspiration.

[Katiej]

They look great Chookie.

[JulieO]

Delicious Chookie!

[cookie1]

I noticed these on your blog. They look delicious.

[Cornish Cream]

These look delicious Chookie.

[Kimmyh]

Yummy chookie. Think it might be fun to make the wrappers in my pasta machine.  Thanks for sharing.

[MEP]

Yum, they look great Chookie. I haven't made these in ages. I find they cook better from frozen than fresh. I always use Gyoza wrappers when I make pot stickers but use wonton wrappers when I want dumplings for soups.

[achookwoman]

Mel, the Gyoza wrappers are more silky than the won ton wrappers. Is this what you have found?
Kimmyh , if you use your pasta machine you might have to roll the dough out a bit thinner.

[meganjane]

Oh Yum! I look at these often, but have never tried them. Thanks Chookie for your simple instructions.

[MEP]

Chookie, yes gyoza wrappers are silkier and thicker than wonton wrappers. There's also two types of wonton wrappers - thinner for soup and thicker for deep fried wontons. They are so cheap, and rolled out so thinly, that I have never contemplated making my own.

Your post has inspired me to make another batch soon. Thanks.