|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potstickers are one of the most popular types of Chinese dumplings. The filling for these pork potstickers is a savory mix of bok choy or napa cabbage, ground pork, and green onions with a few simple flavoring ingredients to create a taste that rivals any frozen or restaurant potstickers. This recipe includes a basic dipping sauce and instructions to make the dough. While very easy, you can also use store-bought dumpling wrappers.
This recipe appears in the book "Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants" and is reprinted with permission. It's a fantastic introduction to making potstickers from scratch. This should not, however, be considered a last-minute addition to dinner. While the filling mixes up quickly, it does take time to form the dumplings, especially if you're new to it or using it to refresh your dumpling-making skills. Yet, it is a fun kitchen project that is a little faster if you have a second person—one to prepare the wrappers and one to fill and form them—and the uncooked potstickers freeze exceptionally well, so it's worth the time and effort.
The recipe makes about 48 potstickers. On average, each person will eat about six as a side to a Chinese main dish. Serve them with the recipe's basic dumpling sauce, or try them with other homemade dumpling sauces that have more flavor and spice.
"Potstickers are an excellent accompaniment to any Asian-inspired meal, and this recipe is fantastic. It’s fun to make but definitely not quick, which is why freezing portions of this large batch is so helpful. They taste like restaurant dumplings, and the sauce is a nice base, though I prefer one with a little extra spice." —Colleen Graham
For the Filling:
8 ounces napa cabbage, or bok choy, about 1/2 large head
3 teaspoons salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 tablespoon white wine
1 teaspoon cornstarch
1 teaspoon sesame oil
1 dash freshly ground white pepper
For the Dumpling Dough:
2 cups all-purpose flour, plus more for working with dough
1 cup boiling water
2 to 4 tablespoons vegetable oil
2 cups water, divided
For the Dipping Sauce:
1/4 cup soy sauce
1 teaspoon sesame oil
Gather the ingredients.
Cut the bok choy or cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes.
Squeeze out the excess moisture.
In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, remaining 1 teaspoon salt, sesame oil, and white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.
Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed.
Repeat with the remaining dumplings, using 1/2 to 1 tablespoon vegetable oil and 1/2 cup of water for each batch.
To make the dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.
Serve the dipping sauce with the dumplings. Enjoy.
- Make sure the cabbage is as dry as possible so the dumpling filling isn't soggy. The salt draws a lot of moisture out of the cut cabbage, and you'll be surprised how much you can squeeze out.
- The dough is rather moist, so add a dusting of flour to your work surface as needed to prevent sticking.
- It's likely that the dough will flatten out when cut. To roll out circular wrappers, roll each piece of dough in your palms to form a small ball.
- Too much filling will cause the dumpling dough to tear; don't use a heaping tablespoon. Instead, level out the tablespoon with filling and press it while in the measuring spoon so it's more compact when folding the dumplings.
- Take your time when first forming the dumplings because it does require a bit of finesse. As you progress, you'll find the momentum and it will get easier.
How to Store and Freeze
This potsticker recipe is a great option for a make-ahead side to future meals. Since the dough is sticky, they're best stored frozen, even in the short term. If you'll cook them within a day, refrigerate them in an airtight container; any longer and condensation will make them even stickier. In other cases, freeze potstickers for two days up to three months: Place them on a baking sheet in the freezer for an hour or two until frozen solid, then transfer them to freezer-safe containers or bags. There's no need to thaw them, simply cook them as directed in the recipe, though they may need a minute or two longer.