Steamed Beef & Ginger Pot Stickers Recipe

These dumplings have a hearty filling that’s easy to make and a dipping sauce that’s too irresistible to pass up. I prepare them in advance and freeze them. —Trisha Kruse, Eagle, Idaho

  • Total Time

    Prep: 1 hour Cook: 5 min./batch


  • 4 green onions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon coarsely ground pepper
  • 1 pound ground beef
  • 48 pot sticker or gyoza wrappers
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 1 garlic clove, minced


  • In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
  • 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.
  • In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through.
  • Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.

Editor’s Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, steam frozen pot stickers as directed, increasing time to 6-7 minutes or until cooked through. Serve with sauce.

Originally published as Chinese Beef and Ginger Dumplings in Holiday & Celebrations Cookbook 2015

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Post Author: MNS Master

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