Servings: 35 to 40 dumplings

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Ginger Beef Potstickers


1 cup finely chopped Napa cabbage, Shanghai 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 canned water chestnuts, peeled and chopped (or canned water chestnuts)
2 tablespoons ginger, minced
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon vinegar
1/4 teaspoon pepper
1 12 ounce package Frieda’s Wonton Wrappers
Cooking oil (about 3 tablespoons)
1 cup water


In a bowl, combine cabbage, beef, onions, and carrots until well mixed. Stir in ginger, garlic, soy sauce, and vinegar. Cover and chill mixture for 30 minutes to an hour. If mixture is very wet, drain before using.

To prepare the potstickers, place one wonton wrapper with point facing you. Spoon 2 teaspoons of filling onto bottom half of skin. Moisten all around edges of skin with water. Fold top of skin over and pinch edges together with fingers. 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.