Healthy family: potstickers

  • Updated: January 29, 2014 - 2:09 PM

Potstickers, by Meredith Deeds.

Photo: Meredith Deeds • Special to the Star Tribune,

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Makes about 60 dumplings.

Note: The technique for making these little packages does not take intricate handwork. Anyone can do these, which allows the entire family to get in on the action. From Meredith Deeds.

• 1 lb. ground pork

• 1/4 c. minced green onions

1 (5 oz.) can of water chestnuts, minced

• 1 tbsp. grated fresh ginger

• 2 garlic cloves, minced

• 1/4 tsp. red pepper flakes

• 1 tbsp. soy sauce

• 2 tsp. sugar

60 wonton wrappers, thawed if frozen

• 1 egg, lightly beaten

1 tbsp. vegetable oil, plus more for greasing cookie sheet

Soy-Sesame Dipping Sauce (recipe follows)


In a large bowl, use your hands to combine the pork, green onions, water chestnuts, ginger, garlic, red pepper flakes, soy sauce and sugar.

Place the bowl of filling, the wonton wrappers, a saucer with the beaten egg and a pastry brush on a clean work surface. Have a lightly oiled cookie sheet nearby to hold the dumplings.

Place a scant tablespoon of the filling in the center of each wonton. Brush the beaten egg around the edges of the wrapper. Gather up the corners of the wrapper and pinch them together around the top. Make sure all the edges are sealed. Continue to make the dumplings until the filling is used up. Space them on a large cookie sheet, making sure they don’t touch each other.

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