Soft, Chewy & Crispy Potsticker Dumplings
These potsticker dumplings are packed with flavour, and the dipping sauce that goes with it is the perfect accompaniment. These dumplings are steamed and fried, creating a soft and crispy texture. Once you get past the shell, you then taste the beauty of the simple filling. I highly recommend trying this recipe. Please enjoy.
Ingredients
Potsticker Dumplings Filling
- 250g (8.8oz) - Pork or Chicken Mince
- 1 tsp (10ml) - Soy Sauce
- ½ tsp (2.5ml) - Chinese Rice Wine
- ½ tsp (2.5ml) - Sesame Oil
- ½ tsp (2g) - Corn Flour
- 10 (3g) - Chive Sprigs, Thinly Sliced
- 100g (3.5oz) - Water Chestnuts, Finely Chopped
- 3 - Shiitake Mushrooms, Finely chopped
- 2.5g (0.1oz) - Ginger Paste - Use A Microplane
- Pinch of Ground White Pepper
- 200g (7oz) - Chinese Cabbage (Wombok), Thinly Shredded
- Big Pinch of Salt (For Cabbage)
- 1 Pack (32) - Dumpling (Wonton) Wrappers
Potsticker Dipping Sauce
- ¼ Cup (60ml) - Soy Sauce
- ¼ Cup (60ml) - Chinese Black Vinegar
- 1 tsp (5ml) - Sesame Oil
- 1 - Garlic Clove, Minced
- 2.5g (0.1oz) - Ginger Paste - Use A Microplane
- 1 - Spring Onion (Scallion), Thinly Sliced
Instructions
Potsticker Filling
- Add the thinly shredded cabbage to a mixing bowl and add a pinch of salt. Mix well and pop aside for 10 minutes to extract the moisture within the cabbage.
- Add the pork or chicken mince, soy sauce, corn flour, Chinese rice wine, sesame oil, chives, water chestnuts, shiitake mushrooms, ginger paste, and a pinch of ground white pepper in a separate large bowl.
- Squeeze and discard the excess moisture from the Chinese cabbage and add it to the potsticker mix. Combine everything well and set aside to marinate.
Potsticker Dipping Sauce (Gyoza Sauce)
- Add all of the potsticker dipping sauce ingredients in a bowl and whisk together well. Place in the fridge until ready to serve.
Wrapping
- To wrap, place 1 tsp of the of the filling mix into the centre of each wrapper. Dip your fingers into cold water and lightly rub the outer edges to form a sticky edge. Fold the wrapper in half and crimp the sides together with your fingers. Many patterns and shapes can be created.
How To Cook The Potstickers
- Place a large nonstick pan over medium heat. Add in the oil and add enough potstickers, flat side down in the pan to fill the bottom, don’t overfill. Cook for 2 minutes or until golden.
- Add ¼ Cup (60ml) of cold water and immediately cover the pan with a lid. Cook for a further 2 minutes or until the water has evaporated. Remove and repeat with the remaining batches.
Serving
- Place the potstickers onto a serving plate, garnish with spring onion and serve alongside the gyoza sauce. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Storing isn’t recommended, and they are best eaten fresh. However, they will last two days in the fridge if you wish to keep them. If you want to make these ahead of time, they can be frozen once wrapped. Place them in the freezer for up to 2 months, then cook as per the recipe instructions. They can also be cooked frozen. If you do this, cook them for 1 minute longer.
Reheating Instructions
To reheat, place in the microwave for 1 1/2 minutes or until hot in the centre. They can also be re-fried in a pan to obtain crispness.
Additional Notes
If you can’t find black vinegar, you can substitute white rice vinegar/rice wine vinegar, which is usually more readily available, even in regular supermarkets.
If you can’t consume alcohol, use white or malt vinegar.
Pork is optional and can be substituted with chicken and seafood.
Watch How To Make The Recipe
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