Ingredient

Vegetables & Aromatics

• 2 medium carrots, finely chopped

• 1 small onion, finely chopped

• ½ cup finely chopped water chestnuts

• ⅓ cup minced fresh chives

Seasoning & Binder

• 1 large egg white, lightly beaten

• 3 Tbsp reduced‑sodium soy sauce

• ½ tsp pepper

Protein

• 1 lb. ground pork

Wrappers

• 60 pot sticker or gyoza wrappers

Cooking

• 3 Tbsp canola oil, divided

• 1 cup chicken broth, divided

Directions

1. Make the Filling In a large bowl, combine the carrots, onion, water chestnuts, chives, egg white, soy sauce, and pepper. Add the ground pork and mix lightly but thoroughly.

2. Fill the Wrappers Place 1 scant tablespoon of filling in the center of each pot sticker or gyoza wrapper. Keep unused wrappers covered with a damp paper towel so they don’t dry out.

3. Shape the Pot Stickers Moisten the wrapper edges with water. Fold the wrapper over the filling and press to seal. Pleat the front edge several times to form a pleated pouch. Stand each pot sticker upright to flatten the bottom; curve slightly into a crescent shape if desired.

4. Pan‑Fry the First Batch In a large nonstick skillet, heat 1 Tbsp canola oil over medium‑high heat. Arrange one‑third of the pot stickers in concentric circles, flat side down. Cook until the bottoms are golden brown, about 1–2 minutes.

5. Steam and Crisp Carefully add ⅓ cup chicken broth (it may splatter). Reduce heat to medium‑low. Cook, covered, until the broth is almost absorbed and the filling is cooked through, 2–3 minutes. Uncover and cook until the bottoms are crisp and the broth has fully evaporated, about 1 minute.

6. Repeat - Repeat the cooking process with the remaining oil, pot stickers, and broth.

7. Serve - Serve warm. If desired, top with extra chives and serve with additional soy sauce for dipping.

Nutrition —

1 Pork Pot Sticker

Calories: 35–45 Total Fat: 2–3 g Saturated Fat: 0.5–1 g Cholesterol: 5–10 mg Sodium: 90–120 mg Total Carbohydrates: 3–4 g Dietary Fiber: 0 g Sugars: 0–1 g Protein: 2–3 g