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Chinese Potstickers (Gotie)

Featured in the Honolulu Star-Bulletin on January 7, 2009.



Chinese Potstickers (Gotie)

  • 1 1/2 pounds lean ground pork
  • 1 bunch watercress, finely chopped
  • 2 tablespoons minced fresh ginger
  • 1/4 cup sesame oil
  • 1/4 cup shoyu
  • 1 egg white
  • 1 package (12 ounces) wun tun or gau gee wrappers (available in the produce section of most supermarkets)
  • Water to seal wrappers
  • Vegetable oil for frying
  • Water for steaming


  1. Place ground pork in a large mixing bowl and stir until softened and sticky.
  2. Add watercress, ginger, sesame oil, shoyu, and egg white; mix well.
  3. Place 1 teaspoon filling in center of each wrapper; dampen edges slightly.
  4. Fold wrapper over 1/3 of way and 1/3 of way on the other side, overlapping the wrapper over the filling.
  5. Join the unfolded ends by fluting the edges-it should look like the shape of a purse.
  6. Place 1 tablespoon vegetable oil in skillet and heat.
  7. Place potstickers in rows in skillet (about 16 pieces).
  8. Pour 1/2 cup water in skillet and cover.
  9. Cook for 8 minutes or until the water has evaporated.
  10. Repeat until all potstickers are cooked.
  11. Garnish with Chinese parsley.
  12. Garnish with Chinese parsley.
  13. Garnish with Chinese parsley.
  14. Garnish with Chinese parsley.
  15. Garnish with Chinese parsley.

Makes 48 Servings

Approximate Nutrient Analysis per potsticker:
80 calories, 5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 135 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein


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