Deep Fried Pot Stickers

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!

4.85 from 19 votes

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Course: Appetizer

Cuisine: asian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 209kcal

Author: Kita Roberts

Equipment

Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies (BL660)
Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle, Cherry

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

You can freeze some of these for later if you like. Line onto baking sheets and freeze for 20 minutes before storing in a container.

Nutrition