Chinese dumplings (Potstickers!)
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
30 pieces
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Calories
78 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese dumplings (Potstickers!)
Description
Chinese dumplings (Potstickers!) combine rehydrated dried shiitake mushrooms with tender Napa cabbage, pork mince with ideal fat content, garlic chives, and classic seasonings such as soy sauce, Chinese wine, sesame oil, garlic, ginger, and white pepper. The filling is mixed thoroughly and wrapped in round dumpling wrappers, which are sealed by wetting the edges and pleating or pressing the dough. Cooking typically involves frying the dumplings in oil until the bottoms crisp, then adding water to steam them until cooked through.
This process yields dumplings with a balance of textures: tender and juicy interiors coupled with a slightly crispy base. These dumplings can be served with dipping sauces such as soy sauce with chili oil or Chinese black vinegar. The balance of umami from mushrooms and richness from fatty pork makes for a satisfying bite.
For storage, uncooked dumplings can be arranged single-layered and refrigerated or frozen for later use. When reheating cooked dumplings, microwaving followed by pan-frying helps restore their crispness. Variations in filling ingredients are common, but these components provide a traditional flavor profile that highlights the mushrooms and pork.
Ingredients
- 5 - 6 dried shiitake mushrooms (Note 1)
- 1 ½ cups chinese cabbage Napa cabbage, finely chopped
- ½ tsp salt
- 250 g / 0.5 lb pork mince 20 - 30% fat ideal - Note 2, fatty
- ¼ cup garlic chives , finely chopped*
- 2 tsp soy sauce light or dark soy also ok, light
- 1 1/2 tsp Chinese wine (Note 4)
- ½ tsp sesame oil
- ¼ tsp white pepper (black also ok)
- 1 garlic minced, clove
- ½ tsp ginger grated, fresh
To cook:
- 30 - 35 dumpling wrapper Note 5, round
- 1/2 cup water per batch
- 4 - 6 tsp vegetable oil
Instructions
- Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
- Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
- Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
Make Dumplings (watch video + see photos in post):
- Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.
- Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.
- Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top.
- Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25.
Cooking:
- Make sure your pan has a lid that fits it half decently (Note 6).
- Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.
- When the base is golden brown (check them), add 1/2 cup of water into the pan.
- Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won't be cooked through so if your water dries out, add a bit more).
- Remove lid - most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.
- Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.
- Serve with Dipping Sauces of choice. (Note 7)
Notes
- Dried shiitake mushrooms add depth and umami; fresh mushrooms can be substituted if unavailable.
- Use pork with 20-30% fat for a juicy filling; if using lean pork, add vegetable oil for moisture.
- Garlic chives are optional but add a mild onion-garlic aroma and fresh green color.
- For wrappers, round 8cm size is typical; homemade wrappers or store-bought ones from Asian markets work well.
- Store uncooked dumplings in a single layer in the fridge for up to 2 days, or freeze up to 3 months.
- Cooked dumplings keep well refrigerated up to 2 days; reheat by microwaving and pan-frying to crisp.
- Dipping sauces like soy sauce with chili oil or black vinegar complement the dumplings' flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 27g | |
| Calories | 78cal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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