These are really worth the effort, full of flavor and just delicious! I came up with this recipe after I had bought the pot sticker wraps. They were in the produce section; they looked fun and ended up inspiring this dish!
1 lb. ground chicken or pork
½ onion, minced
1 ½ Tbs. fresh ginger, minced
2 tsp. garlic, minced
3 Tbs. chili garlic sauce or chili sauce (found in the oriental section of most grocers)
2 Tbs. soy sauce
2 Tbs. rice vinegar
1 ½ cups cabbage, shredded. I use the bagged coleslaw mix with the carrots in it.
3 green onions, sliced fine
Salt and pepper to taste
30 Pot sticker wraps
Fry the chicken or pork with the onion ginger and garlic until the meat is fully cooked. Add the chili sauce, rice vinegar, cabbage, green onions, salt and pepper. Stir to combine and remove from heat. Spoon about one tablespoon of the mixture onto the center of a pot sticker wrap. Dampen the edges of the pot sticker with water and then fold it in half, sealing the edges by pressing them. The pot sticker should look like a little half moon.
To cook the pot stickers, heat two tablespoons of peanut oil in a large skillet over medium to medium high heat. Place all of the pot stickers into the skillet and cook undisturbed until the bottoms are browned, one to two minutes. Add ½ cup of water to the pan and immediately cover. Allow pot stickers to steam for two to three minutes and then remove the lid. Continue cooking until the water is completely evaporated. Serve with Betty’s Asian Dipping Sauce.