Servings: 35 to 40 dumplings

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Ginger Beef Potstickers


1 cup finely chopped Frieda’s Napa Cabbage, Bok Choy or green cabbage
1/2 pound ground beef, pork, or lamb
3 green onions, minced
1/2 cup finely shredded carrot
1/4 cup Frieda’s Fresh Water Chestnuts, peeled and chopped (or canned water chestnuts)
2 tablespoons Frieda’s Fresh Ginger Root, minced
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon vinegar
1/4 teaspoon pepper
1 12 ounce package Frieda’s Won Ton Wrappers
Cooking oil (about 3 tablespoons)
1 cup water


In bowl combine cabbage, beef, onions, and carrots until well mixed. Stir in ginger, garlic, soy sauce, and vinegar. Taste for seasoning. If time permits, cover and chill mixture up to several hours to blend flavors. If mixture is very wet, drain before using.

To prepare the potstickers, place one won ton skin with point facing you. Spoon 2 teaspoons of filling mixture onto bottom half of skin. Moisten all around edges of skin with water. Fold top of skin over and pinch edges together with fingers, folding edges over to double-seal each dumpling. Repeat with remaining won ton skins and filling.

In a skillet, heat about 2 tablespoons oil until very hot. Cook half the dumplings in oil (not touching each other) about 1 minute until lightly browned. Add 1/2 cup water to skillet; cover and cook 10 minutes. Uncover and cook 2 to 3  minutes more until the water evaporates. Repeat with remaining dumplings. Serve hot.