Photo: Lily Banse
Meat and Chinese Chive Pot Stickers (Guōtiē) Recipe
13 ingredients
Makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
openrecipes
I first tasted pot stickers in the late 1980s at the tiny Mandarin Deli in Los Angeles's Chinatown. Behind the glass window, a dumpling maker steadily worked...
Estimated Nutrition (whole recipe, rough)
1484
Calories
89g
Protein
95g
Fat
59g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Canola | 1 tbsp (14g) | 124 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chinese Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 pound ground beef (preferably chuck) or lamb, coarsely chopped to loosen
- 2/3 cup chopped Chinese chives or scallions (white and green parts)
- 1 1/2 to 2 tablespoons finely minced fresh ginger (use 2 tablespoons for lamb)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/3 cup chicken stock or water
- 2 tablespoons light (regular) soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons sesame oil
- 1 pound
- Canola or peanut oil, for panfrying
- 2/3 cup
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes