asian dumplings

Pinsec Prito are Asian dumplings fried to perfection and served with sweet and sour sauce. They&#039;re crispy, tasty, and sure to be a hit with guests of all ages!

Pinsec Frito

pork

Large shrimp, peeled and minced

Chinese sausage, minced

Kinchay (Chinese parsley), chopped

Garlic,

Ginger,

Soy sauce

Salt

Pepper

Egg, well beaten

wonton wrappers

canola oil

Combine filling

In a large bowl, combine pork, shrimp, Chinese sausage, kinchay, garlic, ginger, soy sauce, salt, pepper and egg until well-distributed.

Separate wrappers

Separate wrappers into individual sheets and lay flat on a working board in a diamond shape.

Make wontons

Spoon a teaspoon of meat mixture on the middle of wrapper, moisten the sides with water, and fold diagonally into a triangle shape. Press edges to completely seal.

In a heavy-bottomed wide pan, heat about 2 inches deep of oil. Add wontons batches and deep-fry, turning once or twice, for about 3 to 5 minutes or until meat is fully cooked and wrappers are golden and crisp.

Serve

With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce

Enjoy restaurant-quality pork dumplings (pot stickers) at home with this easy recipe! Juicy pork filling wrapped in crispy, pan-fried dumplings that are perfect for dipping in a tangy soy sauce.

Vietnamese Pork &amp; Shrimp Dumplings (Pot Stickers)

oz pork shoulder/butt

shrimp

bok choy stalks (mince; you can also substitute with 1-1/2 cups minced bamboo shoots)

green onions (mince)

vegetable oil

sugar

oyster sauce

fish sauce

black pepper

(14 oz) pot sticker wrappers (also known as gyoza wrappers)

1/4 cup rice wine vinegar

white sugar

soy sauce

teaspoon sesame oil

teaspoon garlic powder

1 red Thai chili pepper (slice thin; optional)

Prepare Filling

Combine the filling ingredients in a bowl.

Add Fillings

For each wrapper, add about two teaspoons filling.

Fold Wrappers

Brush edges of wrapper with the beaten egg. Fold over and pinch to seal. Feel free to do any fancy pleating here if desired.

Cook Pot Stickers (Option 1 - Boiling)

In a medium pot, bring water to a boil and cook the pot stickers for about 5-8 minutes or until the pot stickers float to the top.

Cook Pot Stickers (Option 2 - Pan-fry/Steam)

To pan-fry/steam the pot stickers, heat up a pan with a bit of vegetable oil (just enough to lightly coat the bottom). Brown both sides of the pot stickers. Once you have both sides golden brown, add about 2-3 tablespoons of water to the pan and cover the pan with a lid for about 5 minutes. The steam will finish the cooking. Remove lid and allow the steam to evaporate completely. Continue to pan-fry just long enough for the residual oil to crisp back up the pot stickers (about 1-2 minutes).

Prepare Dipping Sauce

In a small bowl, whisk together vinegar, sugar, soy sauce, sesame oil and minced Thai chili. Adjust seasoning to taste.

Serve pot stickers hot with the dipping sauce on the side.

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Pinsec Frito

Vietnamese Pork & Shrimp Dumpli...

Vietnamese Pork & Shrimp Dumpli...

Top 3 asian dumplings recipes from across the web

The most viewed asian dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pinsec Frito

Vietnamese Pork &amp; Shrimp Dumpli...

Vietnamese Pork &amp; Shrimp Dumpli...

The most viewed asian dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vietnamese Pork & Shrimp Dumpli...

Vietnamese Pork & Shrimp Dumpli...