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1
Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but Ive been making these for years simply by hand.
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Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.
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Put a shallow bowl of water near your work surface.
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Dip your finger into the water, and rub the perimeter of the wrapper with your finger.
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5
Fold the wrapper over, and pinch the edges of the dumpling together, sealing the edges together.
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6
Set aside and repeat with however many pot stickers you would like to make.
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7
Put a large skillet (use one with a lidyoull need it later) on your stove and bring it to medium heat.
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Add in the oil.
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When the oil is hot, add in the dumplings.
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They can be added close together and a bit packed in if you desire.
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11
Cook the pot sticker until it is a golden brown on the bottom.
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12
Once browned, flip them over, and then add in the water.
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13
Add in about 1/2 cup of water, or enough to have the dumplings about 1/4 submerged.
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Turn up the heat to a medium-high, cover the skillet, and let cook until the water has evaporated.
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15
This should only take a couple of minutes.
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16
When you are ready to serve, carefully remove them from the skillet with a slotted spoon, placing them on a serving dish.
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17
Garnish and serve.
