Description
A classic Chinese dumpling stuffed with a classic American breakfast item. Life just got better.
Ingredients
- 1 package Pot Sticker Wrappers, Thawed, 10 Ounce Package
- 1 cup Cooked Corned Beef Hash (canned Store Bought, Or Your Favorite Recipe)
- ½ cups Water, Plus Extra For Sealing Dumplings
- 1 Tablespoon Canola Oil
Preparation
Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but I’ve been making these for years simply by hand.
Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.
Put a shallow bowl of water near your work surface. Dip your finger into the water, and rub the perimeter of the wrapper with your finger. Fold the wrapper over, and pinch the edges of the dumpling together, sealing the edges together.
Set aside and repeat with however many pot stickers you would like to make.
Put a large skillet (use one with a lid—you’ll need it later) on your stove and bring it to medium heat. Add in the oil.
When the oil is hot, add in the dumplings. They can be added close together and a bit packed in if you desire.
Cook the pot sticker until it is a golden brown on the bottom. Once browned, flip them over, and then add in the water. Add in about 1/2 cup of water, or enough to have the dumplings about 1/4 submerged. Turn up the heat to a medium-high, cover the skillet, and let cook until the water has evaporated. This should only take a couple of minutes.
When you are ready to serve, carefully remove them from the skillet with a slotted spoon, placing them on a serving dish. Garnish and serve.
