Pork & Chive Pot Stickers

Total Time Prep: 1 hour Cook: 5 min./batch
Yield 5 dozen
Contest Winner
Test Kitchen Approved
Here's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. —Marisa Raponi, Vaughan, Ontario

Ingredients

  • 2 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped water chestnuts
  • 1/3 cup minced fresh chives
  • 1 large egg white, lightly beaten
  • 3 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon pepper
  • 1 pound ground pork
  • 60 pot sticker or gyoza wrappers
  • 3 tablespoons canola oil, divided
  • 1 cup chicken broth, divided
  • Optional: Additional reduced-sodium soy sauce and minced fresh chives

Directions

  1. In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Working with a few at a time, place 1 scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
  2. Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes if desired.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook until bottoms are golden brown, 1-2 minutes. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, until broth is almost absorbed and filling is cooked through, 2-3 minutes.
  4. Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce and chives.

Nutrition Facts

1 pot sticker: 39 calories, 2g fat (0 saturated fat), 6mg cholesterol, 66mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

Here's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. —Marisa Raponi, Vaughan, Ontario
Recipe Creator

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