Mix the ground pork, water chestnuts, egg whites, soy sauce, ginger, garlic, green onion and pepper in a large bowl then cover and refrigerate for at least 30 minutes.
Fill the center of the wonton wrappers with about 2 tsp of the pork mixture. Add a tiny amount of water to the edges and press to seal.
Heat a large cast-iron pan over medium-high heat and brush on 2 TBSP of the oil.
Brown the pot stickers on the flat sides for about 1 minute.
Add 1/4 cup of water to the pan with the pot stickers and cover the pan. Cook, covered, for about 2 minutes.
Uncover and crisp up the bottoms of the pot stickers. (no need to turn over, only brown one side of the pot sticker)
Remove cooked pot stickers and place on a paper towel lined plate. Clean out pan and repeat with remaining oil and uncooked pot stickers.
Mix all the dipping sauce ingredients together and serve with the pot stickers.
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