Chinese Pork Potstickers

Potstickers are one of the most popular types of Chinese dumplings. The filling for these pork potstickers is a savory mix of bok choy or napa cabbage, ground pork, and green onions with a few simple flavoring ingredients to create a taste that rivals any frozen or restaurant potstickers. This recipe includes a basic dipping sauce and instructions to make the dough. While very easy, you can also use store-bought dumpling wrappers.

This recipe appears in the book “Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants” and is reprinted with permission. It’s a fantastic introduction to making potstickers from scratch. This should not, however, be considered a last-minute addition to dinner. While the filling mixes up quickly, it does take time to form the dumplings, especially if you’re new to it or using it to refresh your dumpling-making skills. Yet, it is a fun kitchen project that is a little faster if you have a second person—one to prepare the wrappers and one to fill and form them—and the uncooked potstickers freeze exceptionally well, so it’s worth the time and effort.

The recipe makes about 48 potstickers. On average, each person will eat about six as a side to a Chinese main dish. Serve them with the recipe’s basic dumpling sauce, or try them with other homemade dumpling sauces that have more flavor and spice.

For the Filling:

8 ounces napa cabbage, or bok choy, about 1/2 large head
3 teaspoons salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 tablespoon white wine
1 teaspoon cornstarch
1 teaspoon sesame oil
1 dash freshly ground white pepper

For the Dumpling Dough:

2 cups all-purpose flour, plus more for working with dough
1 cup boiling water

For Pan-Frying:

2 to 4 tablespoons vegetable oil
2 cups water, divided

For the Dipping Sauce:

1/4 cup soy sauce
1 teaspoon sesame oil

Gather the ingredients.
Cut the bok choy or cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes.
Squeeze out the excess moisture.
In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, remaining 1 teaspoon salt, sesame oil, and white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.
Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed.
Repeat with the remaining dumplings, using 1/2 to 1 tablespoon vegetable oil and 1/2 cup of water for each batch.
To make the dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.
Serve the dipping sauce with the dumplings. Enjoy.

Chinese Pork Potstickers

Ingredients

Steps to Make It

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