pot stickers traditional

Ingredients

• Servings: 15
• 1/2 pound ground lamb
• 1/2 medium head cabbage, finely chopped
• 1 green onion, finely chopped
• 2 slices fresh ginger root, finely chopped
• 2 water chestnuts, drained and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil
• 1 (14 ounce) package wonton wrappers
• 5 tablespoons vegetable oil
• 3/4 cup water
• 1 tablespoon chili oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar

Recipe

Cook Time: 10 mins Ready Time: 7 hrs 10 mins


• crumble lamb into a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
• in a medium bowl, mix together the lamb, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. chill in the refrigerator 6 to 8 hours, or overnight.
• place a tablespoon of the lamb mixture into each of the wonton wrappers. fold the wrappers, and seal the edges with a moistened fork.
• in a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. place the pot stickers into the oil seam sides up. heat 30 seconds to a minute. pour water into the skillet. gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. when the bottoms begin to brown, remove pot stickers from heat.
• in a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.