Pot stickers!!! I haven’t made pot stickers in two years, however, it’s what twelve lucky people had for dinner on Wednesday night. I reached out on my Facebook page for taste testers and shared these delectable, succulent, tender dumplings with random friends in Atlanta. You had to eat pork, beef, seafood, cheese and spicy.

My drive to create these little bites of heaven came from watching a midday talk show segment where they featured perogies. While I had heard of perogies, I’ve never had them. They looked just like pot stickers to me, however, they were filled with beef, pork, mac n cheese, and chocolate. I pretty much made up my mind I would create some pot stickers that had unique flavors and locate taste testers to give me their honest opinions.

I settled on seven different fillings and combed the weekly ads to determine who had the best price. I went to three different grocery stores for ingredients: the Korean Market, Kroger and Sprouts. Too many dollars later, I had everything needed to create my pot stickers.

• Pork dumplings
• Salmon, cream cheese, spinach and capers dumplings
• Rib eye, gorganza cheese and asparagus dumplings
• Jerk spare ribs and scallions dumplings
• Shrimp, serrano peppers, cilantro and lime dumplings
• Crab dumplings
• Bacon, potato and cheese dumplings  

My initial thought was to share two types of each pot sticker, however, me being the queen of excess, everyone ended up with four types of each. I started filling and pan frying/steaming dumplings at 1:00pm and didn’t finish until 7:05pm. I made 228 dumplings and was literally tired of scooping and sealing little circles of dough. My hard work paid off! I received great reviews from the taste testers and take pride in sharing three recipes with you today! I kindly ask you mention and tag Chef Courtney Brown on your social media when you make this recipe.

Instagram, Twitter and Snap Chat: @ChefCourt1

Facebook: @Chef Courtney Brown

Pork Pot Stickers

• 1 pound ground pork
• ½ cup Chinese chives (make sure they are finely chopped)
• ½ cup Napa (slice thin like shredded lettuce)
• ½ cup thinly sliced scallions
• ¼ cup diced ginger (fresh ginger root)
• 2 Tbs sesame oil
• 2 Tbs soy sauce
• 1 package dumpling wrappers

Thinly slide napa, scallions, Chinese chives and dice the ginger. Soak Napa in hot water. Drain water and extract excess water by wringing with paper towels. You will do this step three to four times. Add all ingredients in a large bowl and mix by hand. Create dumplings four at a time to prevent drying. Scoop 1 tablespoon of filling in each wrapper. Add water to the edges and seal.

In a large pan, add enough oil to coat the bottom. Add dumplings to the pan and ensure they don't touch. Turn on medium heat and cook on both sides for 4-5 minutes. Add 1 cup of water and cover. Turn heat to low and let simmer for 12-15 minutes, or until the water is absorbed.

Shrimp Pot Stickers

• 1 pound shrimp (16/20 count)
• 1 cup Cilantro (slice thin and use the stems)
• 1 cup thinly sliced serrano peppers
• ¼ cup fresh lime juice
• 1 package dumpling wrappers

Thinly slide cilantro and serrano peppers. Cut shrimp in 3 or 4 pieces. Freshly squeeze limes. In a large bowl, mix all ingredients. Create dumplings four at a time to prevent drying. Scoop 1 tablespoon of filling in each wrapper. Add water to the edges and seal.

In a large pan, add enough oil to coat the bottom. Add dumplings to the pan and ensure they don't touch. Turn on medium heat and cook on both sides for 4-5 minutes. Add 1 cup of water and cover. Turn heat to low and let simmer for 12-15 minutes, or until the water is absorbed.

Ribeye Pot Stickers

• 1 pound ribeye steak
• ½ cup Chinese chives (make sure they are finely chopped)
• ½ cup Napa (slice thin like shredded lettuce)
• 1 cup thinly sliced asparagus
• ¼ cup thinly sliced scallions
• 1 Tbs sesame oil
• 2 Tbs teriyaki sauce
• 2 Tbs steak sauce
• 1 pack gorganza cheese crumbles
• 1 package dumpling wrappers

Thinly slide asparagus, napa, scallions, and Chinese chives. Soak Napa in hot water. Drain water and extract excess water by wringing with paper towels. You will do this step three to four times. Add all ingredients in a large bowl and mix by hand. Create dumplings four at a time to prevent drying. Scoop 1 tablespoon of filling in each wrapper. Add water to the edges and seal.

In a large pan, add enough oil to coat the bottom. Add dumplings to the pan and ensure they don't touch. Turn on medium heat and cook on both sides for 4-5 minutes. Add 1 cup of water and cover. Turn heat to low and let simmer for 12-15 minutes, or until the water is absorbed.