8 servings (serving size: 3 pot stickers)

How to Make It

Step 1

Combine first 10 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to prevent drying), spoon about 1 heaping teaspoon filling into the center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching the edges together to seal. Holding the sealed edges of the pot sticker between the thumb and first two fingers of each hand, form 3 to 4 pleats along the seal. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers to form 24 pot stickers.

Step 2

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet.

Step 3

Arrange 12 pot stickers, seam sides up, in pan, and cook for 30 seconds or until browned. Add 1 cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates. Remove the pot stickers from pan; cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1 cup of broth. Garnish with green onion strips, if desired. Serve immediately.

Ratings & Reviews

yana18's Review

February 27, 2013

stjohncook's Review

January 09, 2012
Fabulous recipe. A little time consuming, but well worth it.

veryslowcook's Review

November 28, 2011
I had to make do with square wonton wrappers, so the presentation may not have come out as it should. I omitted spinach and pork, and used extra cabbage and shrimp. It made about 33 pot stickers. Flavor was really good! As recommended by previous reviewers, I cut the broth amount by approx half. I had a little trouble keeping wrappers from tearing while cooking them, but it wasn't TOO bad. Looking forward to eating the extras that I froze!

Corrinne's Review

November 04, 2011

lweiske's Review

March 19, 2011
These are pretty putsy to assemble, but if you make a large quantity and freeze a bunch for later, it is well worth it. Like others suggested, I used only about half of the recommended chicken broth/stock. I also made the chili-garlic dipping sauce from another cooking light potsticker recipe (new years dumplings), and the combo was delicious.

cahnny's Review

December 16, 2010
I left city life behind 10 years ago and with it some wonderful authentic Pot Sticker hole in the walls in New York City. The only pot stickers I've had since I moved to "country life" have come out of a box from the freezer. I came across this recipe by chance and, after reading comments, decided to try it. OMG!!!! If I had closed my eyes while I was eating them, I could probably have taken myself back to Pot Sticker heaven. These are wonderful. I was missing spinich so I used an other 1/2 cup of cabbage. Tried a slightly different method of cooking the first batch but went back to the way the recipe called for cooking. This recipe is perfect just the way it is and truly authentic.

love2coooook's Review

November 11, 2009
These were yummy, but would definitely prefer to serve as appetizers rather than a main course. A lot of effort, but freeze well.

Margareta's Review

December 21, 2008
Great recipe, makes about 70 good size pot stickers. I froze them in a single layer between plastic wrap, then placed them in a zip-lock bag in the freezer until I needed them. I followed the rest of the cooking directions with the frozen pot stickers. I only used about 1/2 c. chicken broth for each of 2 batches.

shankoene's Review

November 09, 2008
These were amazing. I was pretty heavy-handed with the cabbage and spinach so there was enough filling to make about 60 pot stickers and the pork/shrimp flavor was still great. My husband and I loved these.