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- Potstickers are one of the most popular types of Chinese dumplings. This
- recipe includes a dipping sauce and instructions on making the dough.
- Yields about 48 potstickers.
- Scroll to the bottom of the recipe directions for more potstickers recipes.
- Dumpling Dough*
- 2 cups all purpose flour
- 1 cup boiling water
- 8 ounces celery cabbage (Napa cabbage)
- 3 tsp salt, divided
- 1 pound lean ground pork
- 1/4 cup finely chopped green onions, with tops
- 1 TB white wine
- 1 tsp cornstarch
- 1 tsp sesame oil
- Dash white pepper
- Dipping Sauce:
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 2 - 4 tablespoons vegetable oil
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set
aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine,
cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
Knead the dough on a lightly flour 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 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 6 to 7 minutes, or until the water is
absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon
sesame oil. Serve with the dumplings.