1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water
Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.
sweet chili sauce
Mix half soy sauce and half sweet chili sauce.