Pork-and-Chive or Turkey-and-Scallion Pot Stickers

Pot StickersYesterday, I was shocked to find out that our first born has a loose baby tooth and a permanent tooth peeking through! What a shock! First Kindergarten begins and now this?

To celebrate this bittersweet moment, I cooked her favorite meal: Pot Stickers.

These are modified from Martha Stewart’s Pork-and-Chive Pot Stickers with Soy-Ginger dipping sauce. I usually substitute ground turkey. Also, you can substitute green onions for chives.

I’ve made these several times, but I wanted to record my finalized big-batch version, which yields 60 Pot Stickers. I cook thirty and save thirty by freezing the raw dumplings on a baking sheet and then transferring them to freezer bags, where they keep for up to 3 months. There is no need to thaw them, simply cook them straight from the freezer.

If I could ever find real Pot Sticker wrappers, which are circular, I would follow these instructions. Instead, I fold them like regular triangles by creasing the square diagonally. Also, following my mother’s method, I use a cornstarch and water mixture (mix 2 tablespoons each) on the seam for a solid seal on the dumpling’s edge. Like so…

Turkey-and-Scallion Pot Stickers


  • 1 pound ground turkey (or pork)
  • 1/4 cup minced scallions (or chives)
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1 tablespoon minced peeled fresh ginger
  • 1-1/2 teaspoon sesame oil
  • 1-1/2 teaspoon cornstarch
  • 3 tablespoons water
  • 60 wonton wrappers
  • 3 tablespoon vegetable oil
  • Soy-Ginger Dipping Sauce (See below, 1 batch per 30 Pot Stickers)


  1. In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
  2. Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings.
  3. In several batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In several batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.

Soy-Ginger Dipping Sauce


  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons sugar
  • 1/4 teaspoon sesame oil


In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.
2 Responses to “Pork-and-Chive or Turkey-and-Scallion Pot Stickers”
  1. lisaguill says:

    Can’t wait to try these!

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