Looking for a delicious Asian-inspired dish? These Chinese pot stickers are perfect!
Whether you want a tasty appetizer or a light dinner, these bites have you covered.
They’re a healthy option that fits into your Weight Watchers plan too.
With a crispy exterior and flavorful filling, these pot stickers will quickly become a favorite at your table.
Check out our homemade wonton wrappers recipe that work great for this recipe!
Ready to dive in and make these delicious bites? Let’s get started!
Weight Watchers Points
1 Point (2022/2023 Plan)
MyWW Points: 1 Blue Plan and 1 Green Plan
1 WW Freestyle Point and 1 Smart Point
Why You’ll Love These Chinese Pot Stickers
Delicious and Flavorful
These pot stickers are packed with tasty ingredients like ginger, garlic, and soy sauce, making every bite a burst of flavor.
Weight Watchers Friendly
With a focus on healthy, low-calorie ingredients, these pot stickers fit perfectly into your Weight Watchers plan, allowing you to enjoy a delicious meal without worrying about your points.
Easy to Make
The recipe is straightforward and easy to follow, even for beginners. You’ll have a batch of delicious pot stickers ready in no time.
Versatile
Enjoy these pot stickers as an appetizer, a main course, or even a snack. They’re perfect for any occasion.
Perfect for Meal Prep
These pot stickers can be made ahead and frozen for future meals, making them a convenient option for busy weekdays.
Tips and Tricks
Preparing the Filling
Make sure all ingredients for the filling are finely chopped. This helps them cook evenly and makes it easier to seal the pot stickers.
Sealing the Pot Stickers
Use a small bowl of water to moisten the edges of the wrappers before folding. This helps them stick together better, preventing the filling from leaking out during cooking.
Cooking Method
Start by frying the pot stickers in a little oil to get a crispy bottom, then add water and cover the pan to steam them. This dual-cooking method ensures they are both crispy and thoroughly cooked.
Preventing Sticking
To prevent pot stickers from sticking to the pan, make sure to use a non-stick skillet and avoid overcrowding the pan. Cooking in batches can help manage this.
Freezing for Later
If you want to make a large batch, freeze the uncooked pot stickers on a baking sheet first. Once they are frozen solid, transfer them to a freezer bag. This way, they won’t stick together, and you can cook them directly from frozen.
Related Recipes
Weight Watchers Vegetarian Pot Stickers
Weight Watchers Chinese Wonton Soup
Baked Weight Watchers Vegetable Wontons
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Chinese Pot Stickers
Equipment
Ingredients
- 2 cups cabbage finely chopped
- 1 tsp salt
- ½ lb shrimp peeled, deveined and finely chopped
- 1 lb lean ground pork
- 2 tbsp light soy sauce
- 2 tbsp sherry, rice wine or white wine
- 1 tbsp green onion chopped
- 1 tbsp sesame oil
- 2 tsp fresh ginger chopped
- 2 cloves garlic minced
- 64 wonton wrappers
- ¼ cup vegetable oil
- 1 cup chicken stock
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger chopped
Instructions
- Put the shredded cabbage in a bowl and sprinkle salt on it. Wait for 5 minutes.
- Squeeze the cabbage to get rid of the liquid.
- Squeeze the liquid out of the shrimp.
- In the same bowl, mix together the cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger, and garlic. You can do this ahead of time and keep it in the fridge for up to 6 hours.
- Take a dumpling wrapper and put about 2 teaspoons of the mixture on it. Make sure to keep the other wrappers covered with a damp cloth so they don't dry out.
- Seal the edges of the wrapper by using a little water. Press out any air and make sure it's tightly sealed.
- (At this time) If you want, you can freeze the dumplings on a cookie sheet and then put them in a plastic bag. They will stay good for a month. Just remember to defrost them in the fridge before continuing.
- In 2 large skillets, heat 1 tablespoon of oil.
- Repeat for the remaining 32 dumplings.
- Place 16 dumplings in each skillet and fry them for about 1 minute or until they turn golden on one side.
- Add 1/4 cup of stock to each skillet.
- Reduce the heat to low, cover the skillets, and let the dumplings cook without turning them for around 7 minutes. They should become translucent, and most of the liquid will evaporate.
- Uncover the skillets and increase the heat to higher.
- Cook the dumplings for another 5-7 minutes until the bottoms become dark brown.
- Drain the cooked dumplings and transfer them to a platter to keep them warm.
- Repeat the frying and cooking process for the remaining 32 dumplings.
For the Dipping Sauce:
- Mix together soy sauce, rice vinegar, and fresh ginger.
Notes
Nutrition
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