Deep fried pot stickers? Yes. This twist on a classic Asian appetizer is deep fried, not steamed, as pot stickers are traditionally made. But they are equally as delicious!
Things may look all peachy keen when you come to visit Pass the Sushi, but my kitchen is like everyone else’s and some days, things just don’t work out.
Those days are always when we have company. Of course, witnesses. And always, it seems, when I’m serving pot stickers.
Go figure.
When I make these for Handsome and I, they are perfect. Wonderful little steamed pockets of ginger spiced pork. When my parents are headed over and I need to put something together in a pinch – they all froze together and wont come apart. When Handsome’s cousin is coming over and all he knows about me is that I write about food – they disintegrate in the pan.
Trust me, there’s no take out place that serves redemption.
What we have figured out is that it’s very hard to know what type of dough you’ve purchased when it’s all in another language you don’t read ( I get my pot sticker wrappers from an Asian market – and they have added a few different kinds… apparently not the kind I need) and if you are going to make larger batches to save for later – freeze them first on a baking sheet before shoving them in a bag together. Duh.
But because I’m a sore loser and hate to admit defeat, I did figure out that the batch that was the wrong type of wrapper for pan frying and steaming was perfect for deep frying. What isn’t perfect for deep frying?… oh a Peep.
So in an attempt to redeem myself, with no witnesses present, I give you deep fried pot stickers.
For More easy appetizer ideas, check these out!
Easy Parmesan Artichoke Bites
Huli-Huli Bacon Chicken Bites
Crescent Sandwich Roll-ups {Quick Dinner Fixins}
If you’ve tried my Deep Fried Pot Stickers recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Deep Fried Pot Stickers
asianEquipment
Ingredients
- 1 lb ground pork
- 1 1/2 tbsp ginger - minced
- 1 clove garlic - minced
- 4 scallions - diced
- 1 cup shredded cabbage
- 1 carrot - grated
- 1 tbsp hoisin sauce
- 1 tsp chili sauce
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- Salt & Pepper
- 12 oz wonton wrappers
Instructions
- Combine pork through salt and pepper in a food processor and blitz until combined.
- In a small skillet fry a bite sized piece to check your seasonings and tweak to your tastes.
- Preheat fryer with canola oil to 350 degrees F.
- On a work surface place a small cup of water and lay out several wrappers.
- Use a small melon scoop or your hands to place about a teas in each wrapper (filling portion will depend on wrapper size).
- With clean hands, dip fingers in water and moisten the edges of the wrappers. Pinch each wrapper shut.
- Repeat until you have run out of wrappers or filling.
- Working in batches fry wontons for 3 to 5 minutes. Place on paper towel lined rack to dry.
- Serve with rice and enjoy your redemption.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Lauren at Keep It Sweet says
Those look delicious!
Nicole Spasiano says
I love making pot stickers. I made hundreds one time for a party. sooo good. love that you are getting the potstickers to work out now
Natalie says
They’re great for fried raviolis too! And you don’t have to make pasta, result!! ;D
Liz says
They look gorgeous and perfect! Deep frying to the rescue…I think you’ve been redeemed, Kita!
Kelly says
Mmm absolutely delicious and great pictures too! 🙂
RavieNomNoms says
Oh those just look so so TASTY! Yum…I love pot stickers and you frying them? You are too much. Looks great!
Adora's Box says
I’ll eat anything in a wonton skin. I like the seasonings you used.
Vicki @ Wilde in the Kitchen says
I’m starting to learn to love deep frying, maybe I’ll have to try these next time I break out the pot of oil!
Kita says
It’s a never go back type of situation for me and my deep fryer. Im loving it!
Susie Bee on Maui (Eat Little, Eat Big) says
Just think how successful we’d be if we did have a drive through/take out “redemption” spot for food bloggers!
An Alaskan Cooks | Alaska Food and Wine says
I think I just found another recipe for an appetizer dish to pass at my next cocktail party. Your description of experimentation – and your admission that some recipes just didn’t work out – is quite refreshing. Thank you!
Dionne Baldwin says
You did an amazing job on these potstickers. I do think you are a very gifted cook and baker and you are bound to have those less successful days. 🙂 Especially when you do so many amazing things once in awhile it may fall apart a little.
I wonder what it is that makes things just crumble in the kitchen when people are over. I can be all by myself and cook/ bake masterpieces! But when people are over it’s an eyesore accompanied with sympathetic looks from whomever sees said disaster. Boo.
A plate of these with some fried rice would totally hit the spot right now.
The Harried Cook says
That happens to me all the time… Just earlier this week, I ruined, of all things, a meatloaf! Don’t ask me how… But I guess we are our own worst critics, because my guests still loved it!
The pot stickers look yummy! I could eat a whole plateful! Thanks for sharing 🙂
Kita says
I’m glad your guests still enjoyed it! That’s what really counts but I feel the frustration – trust me. lol
Jeff Rasmussen says
Mistake or not, those look absolutely delicious!
Peggy says
Redemption at it’s finest! These look amazing and delicious, of course!
Natalie says
OH my these look easy and wonderful to eat….never thought of frying them….Thank you for the recipe….and the effort…lol
Donna says
My daughter and I had fun making these together. Very tasty too. We just pan seared/steamed them. Delicious! Thanks for sharing.
Kita says
That’s awesome to hear! I am glad that you made these and has a blast together! My dad and I love cooking together still and I wouldn’t trade that time for the world.
Denny says
Steam them then deep fry