The Wonders of Won Tons

August 1, 2010

I love potstickers. I especially love the yummy dipping sauce you dredge them in before popping them in your mouth.  Below is a recipe for both. 


Oh, and don’t forget the wasabi.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Yield: 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)


Pot stickers:

1/2  cup  dry sherry

1/2  cup  water

1/2  ounce  dried shiitake mushrooms

3/4  cup  finely chopped bok choy (about 1/2 pound)

1/3  cup  chopped green onions

1/4  cup  finely chopped water chestnuts

1  tablespoon  low-sodium soy sauce

1  teaspoon  salt

2  teaspoons  minced peeled fresh ginger

2  teaspoons  grated lemon rind

1  teaspoon  dark sesame oil

Dash of hot sauce

1/2  pound  ground chicken or turkey

24  wonton wrappers

2  tablespoons  cornstarch

1/4  cup  vegetable oil, divided

1  cup  water, divided


5  tablespoons  mirin (sweet rice wine)

1/4  cup  low-sodium soy sauce

1/4  cup  seasoned rice vinegar

3  tablespoons  chopped green onions

1  teaspoon  chile paste with garlic


To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

 To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.



Won Ton wrappers



Meat mixture


After adding filling, pinch two opposite corners together


Pinch two remaining corners


Be sure to set in cornstarch before frying


Fry in oil before adding water and lid and steaming the rest of the way


Sprinkle with chopped green onion and serve with dipping sauce

6 Responses to “The Wonders of Won Tons”

  1. Dionne Baldwin Says:

    YUM YUM YUM! This is a huge favorite in my family. Something about these is magic or something. 🙂 The flavors come together like a symphony inside the wrapper and make a memorable treat.

  2. Yes, this is a very delicious (and labor-intensive) treat — although it’s worth it! I’ve started doubling the recipe b/c we MOW through them so quickly.

    What do you put in yours?

    • Dionne Baldwin Says:

      Usually ground pork, green onion, garlic (or garlic powder) and sometimes cabbage. The recipe varies though depending on the mood but that is the usual recipe we use. I want to try your recipe all those flavors sound amazing and it would break our routine. 🙂

    • Dionne Baldwin Says:

      I wanted to let you know that I awarded you on my blog…may I email you the link?

  3. […] Chicken Lemon Potstickers with Soy Scallion Dipping Sauce […]

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