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.
Chinese Dumplings (Potstickers)
- 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
- 36 won ton wrappers
- 2 tbsp vegetable oil
- water as needed
- soy sauce for serving
- green onions optional garnish
- 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
- In a large bowl, combine all pork filling ingredients until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.