Pot Stickers

1 lb commercially prepared Chiao-tzu skins
1 lb ground turkey or lean pork
2-12 oz boxes of frozen chopped spinach
1 [t] finely chopped ginger
1 [T] Chinese cooking wine
1 [T] soy sauce
1/2 [t] salt
1/4 [t] garlic powder
1 [T] sesame oil
Mix one 1 [T] soy sauce, 1 [T] rice vinegar and 1 [T] water

  • Combine all the ingredients of the filling and mix thoroughly.
  • Make dumpling by wrapping 2 [t] of filling in each wrapper
  • Swirl the oil to cover the bottom of a non-stick 12″ skillet
  • Arrange dumplings around the pan with sides touching
  • Add enough water to cover half the height of the dumplings
  • Bring to a boil on high, then reduce the heat to medium high and cooked covered for at least 10 min until all the water has evaporated and the bottom of the dumplings are brown but not burnt
  • Put a 12″ platter over the dumplings and invert the skillet, so that the dumplings are on the platter, brown side up
  • Serve immediately with dipping sauce

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
This entry was posted in Dumplings, Pork, Spinach, Turkey. Bookmark the permalink.