Oriental Pork Pot Stickers

  • Yield 36 pieces
  • Prep 20 mins
  • Cook 20 mins

Cabbage, celery, onion and pork fill these little won ton wrappers.


1 cup cooked pork tenderloin, finely chopped
1/3 cup cabbage, finely chopped
1/3 cup celery, minced
1/4 cup green onion, minced
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon vegetable oil
1 1/2 teaspoons cornstarch
36 -- won ton wrappers
6 tablespoons vegetable oil
1 cup water
-- Chinese mustard
-- soy sauce


  1. In a medium bowl combine pork, cabbage, celery and green onion; mix well. Combine 1 tablespoon soy sauce, sherry and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.

  2. Spoon about 2 teaspoons filling in center of one wrapper. Bring up sides diagonally to form a triangle and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining wrappers.

  3. In a large skillet heat 2 tablspoons of the oil. Carefully place half the pot stickers in skillet, without letting sides touch. Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes.

  4. Uncover and cook 3 to 5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minutes. Transfer pot stickers to a baking sheet. Place in a 250F oven to keep warm. Repeat procedure with remaining pot stickers, oil and water.

  5. Serve with Chinese mustard and soy sauce for dipping.