The correct way:
POT STICKERS
- 1 package won-ton wrappers
- 1/2 pound ground pork, turkey or beef, OR chopped chicken, fish, shrimp, or tofu
- 3 scallions, sliced on the bias
- 1/2 head napa cabbage or bok choy, chopped
- 1 tsp fresh grated ginger
- 1 tsp chopped water chestnut or bamboo shoots or bean sprouts, or any combination
- 2 Tbs soy sauce Use light soy sauce for chicken or shrimp
- 2 egg whites, slightly beaten
- 1/2 tsp sugar (optional)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp minced garlic
- 1/4 tsp crushed red pepper
- 2 Tbs cornstarch dissolved in 5 Tbs rice wine, dry white wine, or sherry
- peanut oil for frying (optional)
- 3 cups chicken stock
Brown ground pork, beef, or turkey until dry and crumbly, or cook the chopped chicken, fish shrimp, or tofu in frying pan or wok. Place in bowl with chopped cabbage, scallion, ginger, water chestnut, soy sauce, egg white, sugar, salt, pepper, garlic, red pepper, cornstarch and wine. Refrigerate at least 4 hours or overnight.
Place 1 Tbs of filling on each won-ton wrapper and fold into triangle, or if you want be fancy, fold corners toward middle Pinch edges together tightly, and use fork tines to seal. Heat two inches peanut oil in frying pan or pot, put dumpling in hot oil seam side up, and cook until browned lightly on bottom. Take pan off heat and slowly add chicken stock to cover. Place back on heat and poach until wonton wrapper are almost transparent, then remove to paper towels to drain.