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Chinese Dumplings (Potstickers)

Chinese Dumplings Potstickers

A very popular take-out appetizer and made for a wide variety of Chinese celebrations. These dumplings are “steam fried” after a light frying for color. They are filled with pork and cabbage and make a wonderful addition to any meal.

ChineseDumplings

Chinese Dumplings (Potstickers)

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Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Appetizer
Cuisine Chinese
Servings 36 dumplings

Ingredients
  

PORK FILLING

  • 1 pound lean ground pork
  • 4 large napa cabbage leaves minced
  • 6 stalks green onions minced
  • 7 shitake mushrooms minced, (if dried – rehydrated and rinsed carefully)
  • 1/2 cup bok choy minced
  • 1/2 cup bamboo shoots minced
  • 2 cloves garlic minced
  • 3 tbsp fresh ginger minced
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • 1 tbsp sesame oil
  • 2 tbsp sriracha optional

DUMPLINGS

  • 36 won ton wrappers
  • 2 tbsp vegetable oil
  • water as needed
  • soy sauce for serving
  • green onions optional garnish

SAUCE

  • 4 tbsp low sodium soy sauce
  • 1-1/2 tbsp rice vinegar
  • 1-1/2 tbsp rice wine
  • 1 tsp chili oil or chili sauce/paste optional

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 a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
  • 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, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.
  • Once you have filled the dumplings you can freeze them or eat them fresh.

FREEZE 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.

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. Fry for a few minutes until bottoms are golden.
  • Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
  • Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.

STEAM

  • 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.

SAUCE

  • Whisk together all ingredients and serve in a shallow bowl to dip your dumplings in! You can make this ahead and store it in the fridge for up to a week. 
Keyword Chinese Dumplings, Dumplings, Potstickers
Tried this recipe?Let us know how it was!

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