It’s official, these Easy Homemade Pot Stickers are the new favorite dinner at our house. I can hide what ever veggies I want in them and because they are pot stickers my Chinese food loving children will eat them not only without complaining, but with the happiest faces you’ve ever seen in your life.
The pot stickers themselves are super fun to make and a great dinner for the kids to help with, my seven year old was my sidekick with these and he loved sealing them up. (All you need is a little water to seal the edges.)
Almost a year ago I met a women on an airplane and she told me I should make these, that they are every mother’s secret weapon. Well, it took me almost a year to finally do it. To be honest I was a little intimidated, I thought they were going to be hard and I wasn’t sure if I needed to cook the meat before putting the filling in.
Well, now that I finally got brave and made them, I can’t stop. They are SO EASY! You don’t have to cook the filling before filling the wrappers so, “Hip hip hooray! They can be made start to finish in thirty minutes or less!” Put some rice in the rice cooker before you start and Ta-Da, dinner is served
Every time I make them I freeze some (12 uncooked) so that I can keep a stash on hand for busy nights.
I like to lay a bunch out on a cookie sheet like this when preparing to seal them up.
If you like this recipe you will love my Korean Beef Bowls.
- 1 pkg pot sticker wrappers (36 count)
- 1 lb ground beef, pork, chicken or turkey
- 1 large carrot grated or finely chopped in your food processor
- ½ a small zucchini, grated or finely chopped in your food processor
- 3 green onions, finely chopped
- 3 tbsp sweet chili sauce, see picture in post
- 1 tbsp soy sauce
- ½ tsp ginger, scant
- ⅛ tsp ground black pepper and ⅛ tsp salt
- 3 tbsp canola or vegetable oil
- ½-3/4 cup water
- Combine, ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy suace, ginger, salt and black pepper(if your kids are super picky use your food processor to make carrots, zucchini and onions unrecognizable.)
- Mix together thoroughly by hand.
- Place about 1½ tbsp of mixture on half of each won-ton wrapper.
- Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won-ton wrappers.
- In a large frying pan that has a lid, heat the 3 tbsp of oil, place a layer of pot stickers in pan and cook for 1-2 minutes until browned on that side, flip over and add ½ cup of water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5-7 minutes, watch to see if water starts to evaporate. If it does add a little more water. I like to shake the pan back and forth every once in a while to make sure non of the pot stickers are sticking to the pan.
- Serve hot with pot sticker dipping sauce. I mix half soy sauce half sweet chili sauce.
- Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or three batches, If you don't want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3-4 minutes of extra steaming if cooking frozen pot stickers.