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Potsticker Dumplings

Potsticker Dumplings

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 553kcal
Author: Chef Jack Ovens

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

Nutrition Facts
Potsticker Dumplings
Amount per Serving
Calories
553
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
55
mg
18
%
Sodium
 
1316
mg
57
%
Potassium
 
479
mg
14
%
Carbohydrates
 
74
g
25
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
24
g
48
%
Vitamin A
 
290
IU
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
90
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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