Chinese Dumplings Recipe + VIDEO
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27 reviews
Excellent
Chinese Dumplings Recipe + VIDEO
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Chinese Dumplings - Steaming hot potstickers are soft yet crispy, and perfectly irresistible. You'll love this easy Chinese dumplings recipe with homemade dipping sauce!
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Ingredients
For the Potsticker Dough:
- 4 cups all-purpose Gold Medal Flour
- 1 1/4 cups hot water
For the Pork Filling:
- 1 pound ground pork
- 2 large eggs
- 1 tablespoon sugar
- 2 tablespoons fresh grated ginger
- 2-3 cloves garlic, minced
- 1/2 cup bok choy, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 1/2 cup scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Dijon mustard
- salt and pepper
For the Potsticker Dipping Sauce:
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 2 teaspoons chile garlic sauce
- 2 tablespoons scallions, chopped
- oil and water, for cooking
Instructions
For the Dough:
- Place the flour in the food processor with scalding hot water. (Water can be from the tap if your water runs really hot.) Turn on the food processor and "knead" until the dough comes together and pulls away from the sides. Then "knead" in the food processor another 1-2 more minutes. Cover with a damp cloth and allow the dough to rest while you prepare the other components.
For the Filling and Dipping Sauce:
- Place all the ingredients in a bowl. Mix by hand until smooth, adding 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Then mix the dipping sauce ingredients in a small bowl. Warm the dipping sauce (in the microwave) to dissolve the sugar, then allow it to cool completely.
- Dump the dough out onto a floured work surface. Press out into an even rectangle and cut the dough into 50-60 segments.
- One at a time, roll the segments into a ball. Place each ball on a flour surface and roll into a flat thin circle 3 to 4 inches across. Don't worry about it being perfectly round, focus on thin! Then place 1 to 1 1/2 teaspoons pork filling in the center of the circle and bring the sides up to pinch at the top, forming a taco shape. Gently fold the sides toward the middle forming pleats against the back side of the dough. Pinch each pleat down to seal. Place the finished dumpling on a floured baking sheet, and repeat, repeat, repeat. (At this point you could flash freeze some of the dumplings to save for later.)
- Now place a large skillet over medium-high heat. Add 1-2 tablespoons oil to the skillet. Once it's hot, quickly place the potstickers down into the skillet to sear. Brown the bottoms for approximately 2 minutes, then quickly flip the potstickers and add about 1/2 cup warm water to the skillet--enough water to come a third of the way up the side of the potstickers. Cover and let the dumplings steam for 2-3 minutes, until the water has evaporated. Repeat with the remaining dumplings.
- Serve warm with soy dipping sauce.
Notes
- Potstickers will keep in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1dumpling
Calories
75kcal
(4%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
13mg
(4%)
Sodium
196mg
(8%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
6mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 50dumplings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 75kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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