Pork and Vegetable Potstickers

Pork Potstickers

I never understand those restaurants which offer potstickers as an appetiser or starter, maybe four dumplings per serve. When I want to eat potstickers, I want to eat a whole plate!

This would look greedy and, perhaps, gluttonous in a public setting, which is why I prefer to make dumplings at home, to serve as a meal in itself, and to eat to my heart’s content!

What are Potstickers?

Potstickers are Chinese-style dumplings which have been pan-fried to give a crispy bottom, and then steamed to finish the cooking process.

The result is the best of both worlds – tender and juicy dumplings with a crispy bottom for maximum flavour.

What is the Difference Between Gyozas and Potstickers?

The Japanese have Gyozas, whilst the Chinese have their own variation called Potstickers, or jiaozi. Chinese-style potstickers tend to be larger with a more hearty filling, and a thicker wrapper.

Gyozas, on the other hand, tend to be smaller and daintier, and made with very thin dough.

But both are essentially the same thing (apparently the Japanese borrowed the idea from the Chinese), and some restaurants use the terms interchangeably.

My gyozas/potstickers happen to be generously-sized because I have a habit of over-filling my dumplings!

Why This Recipe Works

• Making the dumpling wrapper from scratch ensures a soft and chewy texture which you cannot get with ready-made wrappers.
• The filling is made with pork and lots of vegetables, so you can eat these dumplings as a complete meal!

Pork Dumplings

My Taiwanese neighbour once invited me over to make dumplings for lunch. As someone who lives for dumplings and would travel far and wide in search of the perfect plate of dumplings, I needed no persuasion in simply walking down the street to be served the most perfectly homemade dumplings.

Prior to that auspicious lunch invitation, I had never entertained the idea of making my own dumplings at home. But seeing how she easily, and lovingly, kneaded a piece of dough made simply from flour and water, and even prepared three different fillings to offer everyone a little variety, she inspired me to have a go at making my own dumplings at home.

And once you have tasted dumplings made with homemade wrappers, it is hard to go back to the shop-bought variety.

Potsticker Recipe

This potsticker recipe is adapted from the wonderful Dumpling Sisters, Amy and Julie Zhang.

When I first set about making my own dumplings, I followed their recipe with no deviation, and the result was everything I wanted in a dumpling.

I’ve tinkered with this potsticker recipe a tiny bit, and I have even substituted the pork and bok choy for chicken and cabbage – both versions are equally tasty.

How to Make Homemade Dumpling Wrappers

When time is tight but you still want dumplings for dinner, ready-made dumpling wrappers can be a godsend.

But if you can, I recommend making the dumpling wrappers from scratch. Homemade dumpling wrappers have a thicker and chewier texture than the store-bought variety, which means they are more interesting to eat. And as the homemade wrappers are more robust in texture, this means they are also more substantial and filling.

But you can make the wrappers as thin as you like (without them breaking), if you want a more delicate-tasting dumpling.

Please see my recipe for Homemade Dumpling Wrappers with step-by-step photos.

How to Make Potstickers

Step 1

Place all of the ingredients for the dumpling filling into a large bowl.

Use a pair of chopsticks to mix the ingredients together by moving the chopsticks continuously in a clockwise direction. The mixture will start to change texture and become more paste-like as you keep mixing.

Continue mixing in a clockwise direction until everything comes together like a thick, sticky paste.

Step 2

Place a good tablespoon of filling into the centre of the dumpling wrapper.

There are various ways to pleat or shape a dumpling. The following method is what my Taiwanese neighbour taught me and I find it quickest and easiest.

If you are right-handed, start pleating by using your right thumb and forefinger to fold over the edge which is facing away from you into small pleats from right to left.

Meanwhile, the thumb on your left hand is used to keep the filling inside the wrapper.

When you reach the end, press the pleats tightly to ensure that everything is sealed. As you do this, try to shape the dumpling lightly into a nice crescent-shape.

Repeat with the remaining dough and filling.

Step 3

To cook the dumplings, I recommend using a non-stick pan. Otherwise, as the name suggests, these dumplings will stick to your pot!

Heat some vegetable oil in a large non-stick pan over medium-high heat.

Arrange the dumplings in the pan, allowing some space in between as these dumplings will expand a little upon cooking.

Step 4

Once the dumplings are lightly golden on the bottom, pour in about 100 ml cold water, or enough to fill the sides of the pan to less than 1 cm in height.

Immediately place a tight-fitting lid on the pan, turn the stove down to low-medium heat. I like to use a glass lid so that I can see what is happening in the pan.

Let the dumplings steam for about 8 to 10 minutes, depending on the size of your dumplings. At the end of this time, most – if not all – of the liquid will have evaporated.

Step 5

Remove the lid, turn the stove up to medium-high heat, and continue cooking the dumplings for a further 1-2 minutes until the bottoms have crisped up again.

Serve immediately.

What to Serve with Potstickers

If I am serving these dumplings as a meal, I am usually happy to eat a plate of them just as they are. At other times, I will make some plain steamed Jasmine rice for the kids, as well as some steamed greens on the side – broccoli, more bok choy or pak choi – or perhaps a fresh cucumber salad.

Some Homemade Chilli Oil is obligatory in my book, mixed with some soy sauce and a dash of Chinese black vinegar.

But my kids simply love to dip these dumplings in a little bowl of (low sodium) soy sauce.

Update

This recipe was first published on 15 December 2020. It has been updated with more comprehensive recipe notes.