![\"149\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/12\/149.jpg\")
<\/a><\/p>\nPot Stickers<\/strong><\/p>\n Pot Stickers are one of my childhood favorites.<\/p>\n <\/p>\n Whenever my mother asked me what I wanted for dinner, 9 out of 10 times I would say “Pot stickers!”<\/p>\n I loved to eat pot stickers for sure, but I also enjoyed very much helping my mother make them.<\/p>\n We would sit side by side at the kitchen table, and we would make hundreds of them together.<\/p>\n Now I make my pot stickers by myself. I feel a bit lonely, but it’s not too bad. It’s actually one of my zen moments (lol).<\/p>\n A mixture of cabbage and ground meat is the traditional filling, but this time I used napa cabbage in place of regular cabbage.<\/p>\n Cabbage and napa cabbage both work just fine if you ask me, but using napa cabbage is easier because you don’t have to cook it first.<\/p>\n Pot Stickers<\/strong><\/p>\n filling 1. Make filling. Combine all the ingredients. \u767d\u83dc\u9903\u5b50<\/strong><\/p>\n \u30ad\u30e3\u30d9\u30c4\u306e\u4ee3\u308f\u308a\u306b\u767d\u83dc\u304c\u5165\u3063\u305f\u4ee5\u5916\u306b\u306f\u4f55\u3068\u3044\u3063\u3066\u5909\u308f\u3063\u305f\u3053\u3068\u306e\u306a\u3044\u9903\u5b50\u3067\u3059\u3002<\/p>\n \u9903\u5b50\u3001\u3084\u3063\u3071\u308a\u597d\u304d\u306a\u306e\u3067\u3059\u3002<\/p>\n \u5b50\u4f9b\u306e\u3053\u308d\u304b\u3089\u3001\u4f55\u304c\u98df\u3079\u305f\u3044\u304b\u3001\u3068\u805e\u304b\u308c\u308b\u3068\u3001\u3044\u3064\u3082\u3001\u9903\u5b50\uff01\u3001\u3068\u7b54\u3048\u308b\u3088\u3046\u306a\u5b50\u4f9b\u3067\u3057\u305f\u3002<\/p>\n \u9903\u5b50\u4f5c\u308a\u306f\u3001\u30ad\u30c3\u30c1\u30f3\u3067\u306e\u624b\u4f1d\u3044\u306e\u4e2d\u3067\u306f\u591a\u5206\u4e00\u756a\u597d\u304d\u3060\u3063\u305f\u4f5c\u696d\u3002<\/p>\n \u3053\u308c\u306f\u4eca\u3067\u3082\u540c\u3058\u3067\u3001\u9903\u5b50\u3092\u4f5c\u308b\u306e\u306f\u5927\u597d\u304d\u3002<\/p>\n \u9903\u5b50\u306e\u76ae1\u888b\u3001\u5168\u90e8\u4e00\u6c17\u306b\u4f5c\u308a\u307e\u3059\u3002<\/p>\n \u4eca\u56de\u306f\u3001\u725b\u8089\u3068\u8c5a\u8089\u3068\u534a\u3005\u3002<\/p>\n \u3053\u3063\u3061\u3067\u306f\u3001\u5408\u3044\u3073\u304d\u8089\u3068\u3057\u3066\u3059\u3067\u306b\u6df7\u3056\u3063\u305f\u3082\u306e\u306f\u58f2\u3063\u3066\u3044\u306a\u3044\u306e\u3067\u3001\u8c5a\u3072\u304d\u8089\u3068\u725b\u3072\u304d\u8089\u3092\u5225\u3005\u306b\u8cb7\u3063\u3066\u6df7\u305c\u307e\u3059\u3002<\/p>\n \u91ce\u83dc\u305f\u3063\u3077\u308a\u3001\u3072\u304d\u8089\u3068\u534a\u3005\u3050\u3089\u3044\u306e\u767d\u83dc\u3092\u5165\u308c\u3066\u3002<\/p>\n \u9903\u5b50\u306f\u30c6\u30ea\u30fc\u3082\u5927\u597d\u304d\u3002<\/p>\n \u4e8c\u4eba\u3067\u6ca2\u5c71\u98df\u3079\u307e\u3057\u305f\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Pot Stickers Pot Stickers are one of my childhood favorites.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7],"tags":[],"class_list":["post-34292","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34292"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34292\/revisions"}],"predecessor-version":[{"id":34318,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34292\/revisions\/34318"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 lb ground beef
\n– 1\/2 lb ground pork
\n– 2 cups chopped napa cabbage
\n– 1\/4 cup chopped green onion
\n– 2 cloves garlic, chopped
\n– 1\/2 teaspoon chopped ginger
\n– 1~2 teaspoons soy sauce
\n– 1\/2 teaspoon sesame oil
\n– salt and pepper
\n1 package pot sticker wrappers
\ncanola oil
\nsauce
\n– 1 tablespoon soy sauce
\n– 1 tablespoon white vinegar<\/p>\n
\n2. Wrap filling in wrappers.
\n3. Heat oil in a large pan. Place dumplings in the pan. Cook for a few minutes until the bottoms are browned. Add about 1\/2 cup of water. Cover and cook over medium heat for a few minutes until the water is almost gone.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"