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.
Potsticker Dumplings
Ingredients
Wrappers
- 1 Packet (30-40 Wrappers) Dumpling or Gow Gee Wrappers
Potsticker Filling
- 15 ml Peanut or Vegetable Oil
- 250 g Pork or Chicken Mince
- 5 ml Soy Sauce
- 1.5 g Cornflour Cornstarch
- 2.5 ml Chinese Rice Wine
- 2.5 ml Sesame Oil
- 5 g Chives Sliced
- 100 g Water Chestnuts Finely Chopped
- 3 Shiitake Mushrooms Finely Chopped
- 2.5 g Ginger Grated
- 200 g Chinese Cabbage (Wombok) Shredded
- Big Pinch of Salt For Cabbage
- Ground White Pepper
Potsticker Dipping Sauce
- 60 ml Soy Sauce
- 60 ml Chinese Black Vinegar
- 5 ml Sesame Oil
- 1 Garlic Clove Minced
- 2.5 g Ginger
- 1 Spring Onion (Scallion) Sliced
Method
Potsticker Filling
- Add the shredded cabbage to a mixing bowl with a pinch of salt. Mix well and set aside for 10 minutes to draw out the moisture.
- In a separate large bowl, 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 white pepper.
- Squeeze and discard the excess moisture from the cabbage, then add it to the potsticker mix. Combine everything well and set aside to marinate.
Potsticker Dipping Sauce (Gyoza Sauce)
- Add all of the dipping sauce ingredients to a bowl and whisk together well. Refrigerate until ready to serve.
Wrapping
- Place 1 tsp of the filling into the centre of each wrapper. Dip your fingers in cold water and lightly moisten the outer edges to create a sticky seal. Fold the wrapper in half and crimp the sides together — many patterns and shapes work here.
How to Cook the Potstickers
- Place a large nonstick pan over medium heat. Add the oil, then add enough potstickers, flat side down, to fill the base without overcrowding. Cook for 2 minutes, until golden.
- Add ¼ Cup (60ml) of cold water and immediately cover with a lid. Cook for a further 2 minutes, or until the water has evaporated and the filling reaches an internal temperature of 71°C (160°F) for pork or 74°C (165°F) for chicken — cut one open to check if you're unsure. Remove and repeat with the remaining batches.
Serving
- Place the potstickers on a serving plate and serve alongside the gyoza sauce. Dig in.
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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