Wor Tip Cantonese Potsticker

Wor Tip Cantonese Potsticker

The Spruce / Abbey Littlejohn

Prep: 15 mins
Cook: 4 mins
Total: 19 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
284 Calories
27g Fat
2g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 284
% Daily Value*
Total Fat 27g 34%
Saturated Fat 5g 24%
Cholesterol 30mg 10%
Sodium 122mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 10g
Calcium 24mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potstickers are the popular dumplings that are pan-fried on one side and steamed on the other. The thicker-than-wonton wrapper dough is specifically designed for making dumplings. The pastry is cut in rounds and sold in all Chinese groceries, and in the international food section of most large grocery chains. This recipe for Cantonese Potstickers is reprinted with permission from Have Some Dim Sum, by Evelyn Chau.

Ingredients

  • 6 ounces bok choy, diced
  • 1 teaspoon neutral oil, such as vegetable oil, plus more for cooking dumplings
  • 12 ounces minced pork
  • 1/4 teaspoon salt
  • 1/4 teaspoon chicken bouillon
  • 1/2 teaspoon sugar
  • dash freshly ground black pepper
  • 2-4 drops sesame oil
  • 1/2 teaspoon cornstarch
  • 1 package dumpling pastry, thawed if frozen
  • To Serve: vinegar, freshly shredded ginger, soy sauce

Steps to Make It

  1. Gather the ingredients.

    Wor Tip Cantonese Potsticker ingredients

    The Spruce / Abbey Littlejohn

  2. Saute the chopped bok choy in a pan over medium heat with the vegetable or canola oil until just wilted. Set aside.

    Saute the chopped bok choy in a pan

    The Spruce / Abbey Littlejohn

  3. Mix pork with the seasonings and cornstarch.

    Mix pork with the seasonings and cornstarch

    The Spruce / Abbey Littlejohn

  4. Add the sauteed bok choy.

    Add the sauteed bok choy to the pork in the bowl

    The Spruce / Abbey Littlejohn

  5. Put a generous tablespoon of the filling onto a sheet of dumpling wrapper.

    pork mixture on top of dumpling wrapper

    The Spruce / Abbey Littlejohn

  6. Make into a traditional dumpling, or use a crescent press and press into crescents.

    seal the dumpling

    The Spruce / Abbey Littlejohn

  7. Place a bit of neutral oil in a pan, heat to medium high. Fry dumplings on one side until golden, then turn.

    fry the dumplings in a pan

    The Spruce / Abbey Littlejohn

  8. Add a small amount of water to the pan to steam the dumplings, and cover for 3 minutes. Remove the lid when the water has more or less evaporated but do not touch dumplings.

    dumplings cooking in a covered pan

    The Spruce / Abbey Littlejohn

  9. Add a bit of oil and fry for another minute. Toss dumplings around to cook them evenly.

    dumplings cooking in a pan

    The Spruce / Abbey Littlejohn

  10. For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soy sauce and vinegar are good as well.

    Wor Tip Cantonese Potsticker on a plate, served with sauce

    The Spruce / Abbey Littlejohn

Variation for Steamed Dumplings

Alternatively, steam dumplings in steamers on the high heat for eight minutes after the water has come to a boil.