Ever since I found out just how simple it is to make my own Asian-style pork dumplings, I have been putting these little gems together quite often. These dumplings can then be steamed, fried or cooked like pot-stickers.
Just about anything can be added to the meat mixture for the dumplings. I find the wonton wrappers in the produce department of my regular grocery store. This time I used ground pork, finely grated carrot, garlic and ginger, minced celery, low-sodium soy sauce and sesame oil.
After mixing well, scoop out on the wonton squares. I used a small cookie dough scoop to portion out the filling. Wet the edges of the wonton and seal.
Once the dumplings have frozen solid, remove from the tray and seal in freezer bags before returning them to the freezer.
The next day I decide that some pot-stickers would make for a good lunch. The frozen dumplings are placed in a pan that has had some oil added to it. Heat over medium-high heat until the bottoms brown. I have found that a non-stick pan does work for this dish, even though they won't be true pot-stickers.