The Perfect Potstickers Recipe

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Today we are going to make potstickers. Potstickers are just like dumplings, but instead of boiling them, we pan-fry and then steam them in the same pan. Today, let’s make the most delicious potstickers.

Potstickers Recipe

Serves: 48 potstickers
Prep time: 1 hour and 30 minutes
Cook time: 10 minutes

Dumpling filling:
1 pound ground pork
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
3/4 cup water
6 tablespoons extra light olive oil (or other cooking oil), divided
2 tablespoons sesame oil
3 cups Taiwanese flat cabbage, minced
2 stalks scallions, minced
4 tablespoons cilantro stems, minced

Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil

Others:
48 gyoza (or dumplings) wrappers
2 tablespoons extra light olive oil, for pan-frying
1/2 cup water, for steaming

Potstickers Instructions

To make the dipping sauce:

  1. In a bowl, mix the garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside.

To make the filling:

  1. In a large mixing bowl, combine the ground pork, shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons extra light olive oil, and sesame oil. Mix well.
  2. In another large bowl, add in the Taiwanese flat cabbage, scallions, cilantro stems, and the remaining 2 tablespoons of extra light olive oil. Mix well. (By doing so, the vegetables wouldn’t release their water content so easily while wrapping, and it makes the wrapping process easier.)
  3. Add the vegetable mixture to the meat and mushroom mixture. Mix well.

To wrap the dumplings:

  1. If you are using frozen wrappers, defrost them, and prepare a small bowl of water. Use a finger to brush a ring of water around the edge of the wrapper.
  2. Place about 1 teaspoon of filling in the center of the wrapper. Fold in half, pinching the edges together first in the middle, then all along both sides to tightly seal.
  3. Place the dumpling on the lightly dusted surface. Repeat with the rest of the wrappers and filling.

To pan-fry and steam the dumplings:

  1. In a skillet over medium heat, add the extra light olive oil, place in the potstickers, pan-fry until the bottom is golden brown, 3 minutes.
  2. To prevent splattering, cover the lid halfway, pour in the water, cover the lid completely, and steam until all the water is evaporated, 7 minutes.
  3. Serve the potstickers with sauce.

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