Close
Ingredients
| wonton wrappers: 24 wrappers |
| water: 2 cups |
| vegetable oil: 2 cups |
| ground beef: 0.5 lb |
| waterchestnuts (sliced): 1/4 cup |
| onions: 6 |
| garlic: 2 cloves |
| soy sauce: 3 Tbl |
| ground ginger: 2 Tbl |
| black pepper: 1/2 Tbl |
Beef potstickers
Credit: www.grouprecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- In a bowl, mix together the filling ingredients. Set aside.
- Lay out your wrappers. This is the assembly line theory of making potstickers. At first you will be slow, but soon you will be quick. Once you have them laid out, place about 1/2 teaspoon of filling in the center of each wonton. It’s important not to overfill. It will make the wrapper difficult to close later.
- Time to fold. Dap the tips of your fingers, or a pastry brush, in water and wet two sides of the wanton. The wet sides should be two sides off the same corner. Now fold over the sides and form a triangle. Press along the edges of the triangle to make sure the wonton seals. Now pinch up the sides toward the apex of the triangle. The result should be a ‘money bag’ shape holding the filling. Though, trust me, people rarely comment if you make ugly potstickers. If yours look like they were done in the dark by a drunken monkey, people won’t notice. Practice and yours will likely be better then mine in no time.
- NOTE: At this point you can stop if you are doing prep work. You can simply cover and refrigerate. They will be okay overnight or a day in advance. The only storage issue is to be careful if you store them touching. If they are at all wet, they will stick together. This risks tearing the wontons before you’ve even cooked them.
- In a large non-stick (trust me this makes your life easier) pan over medium high to high heat, add about two tablespoons of oil. There should not be a lot of oil. Just enough to coat the bottom of the pan. Swish the pan to make sure oil is evenly and thinly distributed. Leave it over the heat for about 45 seconds or until the oil lightly shimmers when moved. Once it shimmers, delicately place about 10 of the dumplings into the pan.
- NOTE: My preference is for sesame oil, but I’ve used vegetable and canola with good results. Olive oil may not be right because you are going to cook on very high heat and olive oil tends to have a low smoke point.