Friday, May 23, 2008


Jon loves it when I make these. They ingredients are very simple. They're easy to make but not as easy to cook. Well worth it though! You can find the wonton skins in the produce isle, make sure you buy the small squares. I tried these with fresh ginger and fresh onion once, and it didn't taste as good to us. So I'm sticking with the spice jar versions. You could make it with ground pork too. I'm guessing on all the measurements because I don't ever measure these. But I've made them half a dozen times and they always come out right. With the leftover wonton skins (this recipe uses about half a package) you can bake chips for dipping, fry them for salad topping, or freeze them for later.


Wonton skins
1/2 pound ground beef
1 Tb soy sauce
1 tsp cornstarch
1/4 tsp ground ginger
1 1/2 tsp dried chives or dried white onion or 1/4 tsp onion powder
1/4 C diced water chestnuts

mix the filling ingredients and place about 1 tsp in the middle of a wonton skin. With your pointer fingers, wet the edges of the wonton. Fold to make a triangle and seal the edges, pressing out any air. You can use a fancy maneuver to finish if you come up with one, or just bring the two corners together.
Heat about half an inch of oil in a frying pan. Boil water in a separate large pot and add a couple tablespoons olive oil to the water. Drop potstickers one by one slowly into the boiling water and let boil a couple minutes. Carefully remove them and drain a little on paper towels. Fry in oil until golden brown and drain on paper towels.

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