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chinese pot-stickers (dumplings)

(2 ratings)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

Our friend Pan's sister-in-law Jumah makes the best pot-stickers in the world. She sometimes spends an entire day doing so. She makes her own wrappers, but I cheat and by those commercially prepared. It is fun to watch her roll the dough with her mini rolling pin used just for making wonton skins and dumpling wrappers.

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(2 ratings)
yield 48 -50 dumplings

Ingredients For chinese pot-stickers (dumplings)

  • 1 pkg
    round dumpling wrappers or wonton skin
  • water
  • FILLING
  • 8 oz
    napa cabbage
  • 3 tsp
    kosher salt, divided
  • 1 lb
    lean ground pork
  • 3/4 lb
    shrimp, ground
  • 1/4 c
    green onions with tops, finely chopped
  • 1 Tbsp
    sherry
  • 2 Tbsp
    soy sauce
  • 1 tsp
    cornstarch
  • 1 tsp
    freshly grated ginger
  • 1 tsp
    sesame oil
  • dash
    freshly ground white pepper
  • DIPPING SAUCE
  • 1/4 c
    soy sauce
  • 1 Tbsp
    sugar
  • 1 tsp
    sesame oil
  • pinch
    red pepper flakes
  • 2 Tbsp
    green onion, finely sliced for garnish
  • OTHER
  • 2-4 Tbsp
    canola or peanut oil
  • 1/4 c
    water mixed with i tablespoon cornstarch for the slurry

How To Make chinese pot-stickers (dumplings)

  • 1
    Wash the shrimp and pat very dry. In a food processor, add the shrimp and green onions and pulse several times until the shrimp is chopped to about 1/4 inch. Slice napa cabbage finely. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine and cabbage. Mix well.
  • 2
    Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn't dry out.
  • 3
    When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
  • 4
    DIPPING SAUCE: Mix all ingredients together and garnish with green onions.
  • 5
    NOTES: Pot-stickers may be frozen by laying on a parchment lined baking sheet and placed in freezer until solid. Dust lightly with cornstarch to keep them from sticking and place in freezer bags. Pot-stickers may be steamed or deep fried. My favorite is the pan fried but in hurry steamed are delicious too.
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Categories & Tags for Chinese Pot-Stickers (Dumplings):

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