Chinese Pork Potstickers
These Chinese pork potstickers are pan-fried until golden, then steamed in the same pan. Their filling combines pork, cabbage, shiitake mushrooms, and garlic chives.
By Cookin' Kitchen
- Total: 55 minutes
- Makes: 30 dumplings
Recipe
Chinese Pork Potstickers
These Chinese pork potstickers are pan-fried until golden, then steamed in the same pan. Their filling combines pork, cabbage, shiitake mushrooms, and garlic chives.
Cookin' · https://cookin.club/recipes/chinese-pork-potstickers
- Prep
- 30 minutes
- Cook
- 25 minutes
- Total
- 55 minutes
- Makes
- 30 dumplings
Ingredients
For 30 dumplings
Filling
To cook
Equipment
- Bowl
- Tray
- Nonstick pan
- Pan lid
- Serving plate
Instructions
Prepare the filling
Step 1: Put the dried shiitake mushrooms in a bowl and cover them with plenty of boiled water. Leave for 20 minutes, or until rehydrated. Squeeze out the excess water, then finely chop the mushrooms.
Step 2: Put the cabbage in a bowl with the salt. Toss with your fingers and set aside for 15 minutes. Squeeze out the excess liquid with your hands.
Step 3: Put the cabbage, mushrooms, and remaining filling ingredients in a bowl. Mix with your hands until well combined.
Shape the dumplings
Step 4: Peel off one wrapper and place it on your palm. Dip a finger in water and run it along half the wrapper’s edge.
Step 5: Put 1 heaped tablespoon of filling in the center. Fold the wrapper over and pleat it to seal, or simply press the edges together without pleating.
Step 6: Shape the dumpling into a slight curve, with the pleats on top.
Step 7: Place the dumpling on a tray and cover with cling wrap or a wet tea towel. Repeat with the remaining wrappers and filling. The recipe makes 30 dumplings, or about 25 if they are very plump.
Cook the dumplings
Step 8: Make sure you have a pan with a lid that fits reasonably well.
Step 9: Heat 2 tsp oil in a nonstick pan over medium-high heat. Add 8 to 10 dumplings per batch, pressing them down firmly so their bases lie flat against the pan.
Step 10: When the bases are golden brown, add 1/2 cup water to the pan.
Step 11: Immediately cover the pan and cook for 7 minutes. The pleats may not cook through if you cook them for less time; if the water dries out, add a little more.
Step 12: Remove the lid. Most of the water should have evaporated and the pleats should be cooked through. Keep the pan on the stove until the base dries and the dumpling undersides are crisp again.
Step 13: Transfer the dumplings to a serving plate and repeat with the remaining dumplings.
Step 14: Serve with a dipping sauce of your choice.
Notes
Make-ahead and storage
Store uncooked dumplings in a single layer in an airtight container, with paper between layers if stacking. Refrigerate for up to 2 days or freeze for up to 3 months. Defrost frozen dumplings before cooking. Refrigerate cooked dumplings for up to 2 days; microwave to reheat, then pan-fry to crisp the bottoms again.
Ingredient options
The shiitake mushrooms can be replaced with fresh shiitake mushrooms or omitted. Garlic chives are optional, and the recipe notes that sesame oil and fresh ginger marked with an asterisk can also be omitted. Chinese wine can be replaced with mirin, sake, or dry sherry; to avoid alcohol, leave it out and add an extra pinch of salt and sugar.
For dipping, try soy sauce with chilli oil or paste, soy sauce with Chinese black vinegar, or white vinegar.
Nutrition per dumpling
- Calories
- 78 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Pan-fry these pork and cabbage dumplings until their undersides are golden, then add water and cover the pan to steam them. The result is a crisp base with a tender wrapper and savory filling.
Pleat the wrappers if you like, or simply press the edges together to seal. Serve the potstickers with a dipping sauce of your choice.
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