Hey guys! I thought I’d share my favorite Chinese potsticker recipe with you. Potstickers, also known as pan-friend dumplings, are my favorite comfort food. I grew up on this stuff! There’s nothing I like better than a plateful of steaming, perfectly crisp potstickers. I have so many happy memories of folding dumplings at the kitchen table with my family growing up. Whenever I make these now, it reminds me of my heritage. When we were in Taiwan for 3 months earlier this year for Jeff’s work, Jeff was working most days which left me on my own for meals and my favorite thing to do was to pop into a little hole-in-the-wall restaurant and get a plate of hot potstickers. Usually, it would cost just $30 NT ($1 American dollar!) for the meal!!
Jeff and I love hosting dumpling parties these days. It’s so much fun to prepare all the ingredients, invite a few friends over, wrap dumplings and then cook and eat them together. Everyone gets involved and its so easy to do! I like putting guests to work, too! 🙂 If you have any leftover dumplings that you didn’t cook, you can lightly toss them in cornstarch and freeze them in a ziploc bag to eat later. You can also just boil the dumplings instead of frying them which makes is slightly healthier and easier to cook. It makes for a quick lunch! Every family has their own recipe and special way of wrapping them, but I thought I’d share with you mine. I’m going to write a three part series on my recipe, how to wrap them, and how to pan-fry them, otherwise this post would be way too long. Part 1 is the recipe for the filling!!
My recipe started off as a recipe that one of my roommates gave me, which I have tweaked over the years. My roommate P and I used to make these ALL the time on cold Bostonian nights. There are lots of variations to this recipe that other people have, but this is my basic one. Sometimes I substitute half the pork with 1/2lb of uncooked, diced up shrimp just to mix it up. A good way to test your dumpling filling before you wrap all your dumplings is to take a tablespoon of it and microwave it to cook it. Make any adjustments to your taste. Some people make their dumpling wrappers from scratch, but I just buy them at the Chinese grocery store.
Pan-fried Pork Dumplings Recipe
Yields about 48 potstickers
- dumpling wrappers (can be found in refrigerated section of Chinese grocery stores, not the same as wonton wrappers)
- 1 cup of cabbage
- 3 tsp salt
- 1 pound ground pork
- 1/4 cup scallions
- 1 tb rice wine
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tb soy sauce
- 1/2 tb of sugar
Cut the cabbage into small shreds. Mix with salt and set aside for 5 minutes. Squeeze out the excess water with your hands. Mix the cabbage, pork, scallions, wine, cornstarch, soy sauce and sugar and 1 tsp sesame oil in a large bowl.
Place about one tablespoon of the pork mixture in the center of the dumpling wrap:
Tomorrow, I will show you how I wrap my dumplings– sorry to leave you hanging here!
Oh and dumplings are best serve with a dipping sauce! You can actually buy dumpling dipping sauce at the Chinese grocery store (sometimes its called gyoza sauce) or you can make your own. To make a dipping sauce, mix 1/4 cup of soy sauce with 1 tsp sesame oil in a small bowl.
Yum yum!! These pictures make me hungry!