Pot Stickers

This basic potsticker recipe is easy to master once you gather all the ingredients, and leaves lots of room for improvisation. Making your own dumplings from scratch can be a fun and delicious way to celebrate the weekend, just be sure to make extra to freeze for last minute dinners.

Course Appetizer

Cuisine Asian

Prep Time 1 hour 30 minutes

Cook Time 45 minutes

Total Time 2 hours 15 minutes

Servings pot stickers

Calories 584kcal

Author Meggan Hill

Ingredients

For the potstickers:

1/4 cup dried shiitake mushrooms
2 cups napa cabbage finely chopped
1/2 teaspoon Salt
1/4 pound ground pork
1/2 cup chives minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons rice wine
1 1/2 teaspoons fresh ginger peeled and minced
2 cloves garlic minced
1 1/2 tablespoons cornstarch
1/8 teaspoon freshly ground black pepper
45 wonton wrappers thin, round wrappers (not egg roll wrappers)
4 tablespoons canola oil or peanut oil
1 cup chicken broth

For the ginger soy dipping sauce:

5 tablespoons rice vinegar
6 tablespoons soy sauce
3 tablespoons warm water
1 1/2 tablespoons granulated sugar
1 tablespoon sesame oil
1 teaspoon Sriracha
2 tablespoons fresh ginger peeled and minced
2 teaspoons garlic minced
2 teaspoons red jalapeño pepper or any other hot red chile, seeded and thinly sliced on the bias

Instructions

To make the potstickers:

Soak the dried mushrooms in warm water in covered bowl for 30 minutes. Drain, remove stems, and mince the mushroom caps.
Meanwhile, In a large bowl, toss together the cabbage and salt and let stand for 30 minutes. This will help leach the water out of the cabbage. With your hands, wring out as much of the water from the cabbage as possible. Discard water and place cabbage in a new bowl.
Add mushrooms, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and pepper and mix with a rubber spatula to combine.
To fill each pot sticker, place a wonton wrapper on a work surface and brush the edges with water; keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out.
Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Repeat with remaining filling and wrappers.
Preheat the oven to 250 degrees. In a large nonstick frying pan over medium-high heat, heat 1 tablespoon canola oil. Add 10-12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3-4 minutes.
Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 4-5 minutes.
Transfer to a platter, cover with aluminum foil, and keep warm in the oven. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger soy dipping sauce.

To make the ginger soy dipping sauce:

In a medium non-reactive bowl, whisk together vinegar, soy sauce, water, sugar, sesame oil, and Sriracha until sugar is dissolved.
Whisk in ginger, garlic, and chile. Use immediately or cover and refrigerate for up to 2 days. Makes about 1 1/4 cups.

Notes

To pleat a filled pot sticker, after folding the wonton wrapper into a half-moon, pinch the edges together at one end of the arc. Then, using your thumb and index flnger, and starting from the sealed end, make 4 or 5 pleats, or tucks, along the arc to enclose the filling completely. As each dumpling is formed, press the bottom gently against your palm to flatten it slightly.

Nutrition