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Pork & Chive Pot Stickers Recipe photo by Taste of Home

Pork & Chive Pot Stickers

Name: Pork & Chive Pot Stickers
Prep time: 60 min
Cook time: 5 min
Total time: 1 h 5 min
Yield: 5 dozen
Cuisine: Asia, Chinese
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

Pork & Chive Pot Stickers Recipe photo by Taste of Home

2 reviews

Total Time

Prep: 1 hour Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by marisa raponi, vaughan, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 18, 2024

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

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Can you freeze Pork & Chive Pot Stickers?

Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes for each batch.

Editor's Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers. Stack 2 or 3 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.

Test Kitchen Approved

Pork & Chive Pot Stickers

Contest Winner

2 reviews

Prep Time 1 hour

Cook Time 5 min

Yield 5 dozen

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

Text Ingredients

Directions

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.)

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 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.
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.