Yield: 36 dumplings
Chinese Dumplings (Potstickers) Recipe
Make your favorite take out food at home with this easy Chinese Dumplings recipe in under an hour! They are crispy, juicy, and full of flavor!
Ingredients
Pork Filling:
- 1 pound lean ground pork
- 4 large napa cabbage leaves, minced
- 6 stalks green onion, minced
- 7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
- ½ cup minced bok choy
- ½ cup minced bamboo shoots
- 2 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 3 tablespoons low sodium soy sauce
- 2 tablespoons corn starch
- 1 tablespoon sesame oil
- 2 teaspoons sriracha, optional (non-traditional but I like the flavor it adds!)
Dumplings:
- 36 wonton wrappers
- 2 tablespoons vegetable oil
- water, as needed
- soy sauce, for serving
- green onions, optional garnish
Optional Potsticker Sauce:
- 4 tablespoons low sodium soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons rice wine
- 1 teaspoon chili oil or chili sauce/paste, to taste (optional)
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Instructions
Pork Filling:
- In a large bowl, combine all pork filling ingredients until well combined.
Form Dumplings:
- You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
- Begin by filling the wonton wrapper with about 1 tablespoon worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed. Don't overfill the wrappers. If you try to stuff too much filling inside they won't seal properly and some filling will escape during cooking.
- If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, fold the wrapper over the filling to create a triangle shape, pinching the edges closed to seal. Then wet the two corners of the edges and fold them over the center, almost like a little purse or envelope. Watch the recipe video below for help, if needed!
- Once you have filled the dumplings you can freeze them or cook and enjoy them fresh. See notes below for how to freeze the uncooked dumplings.
Pan Fry:
- Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Potstickers get bigger as they cook so make sure there is plenty of room for the bottoms to cook evenly.
- Fry for a few minutes until bottoms are golden brown. While the potstickers are cooking, gently lift one or two periodically to check for golden color.
- Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away.
- Then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat. Serve with soy sauce, or potsticker sauce, and thinly sliced green onions.
Steam Only:
- Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes. Serve as desired.
Potsticker Sauce:
- Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.
Notes
Freeze UnCooked Dumplings: Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes. Then place in a ziplock baggie, where they can be frozen for up to 3 months. When ready to cook, there is no need to thaw! You can cook frozen dumplings straight from the freezer using the same pan-fry and steam method. Just add an extra 2 to 3 minutes of cooking time to ensure they cook through completely.
Store Leftovers: Cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to avoid condensation, which can make them soggy.
Reheat: Reheat in a skillet with a splash of oil over medium heat until warmed through and crisp on the bottom again. You can also reheat them in the microwave, but they won’t stay crispy.
Video
Nutrition
Serving: 2dumplings, Calories: 71kcal, Carbohydrates: 6g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 10mg, Sodium: 106mg, Potassium: 76mg, Fiber: 0.4g, Sugar: 0.2g, Vitamin A: 76IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.5mg