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Pork & Vegetable Potstickers

5 from 1 reviews

Delicious Potstickers with a tender and juicy filling made with pork and bok choy. Make these potstickers from scratch with an easy-to-make dumpling wrapper. Potsticker recipe with step-by-step photos.

Ingredients

For the Homemade Dumpling Wrappers

For the Dumpling Filling

To Cook

To Serve

Instructions

For the Homemade Dumpling Wrappers

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

To Make the Dumpling Filling

  1. Place all of the ingredients into a large mixing bowl.
  2. Use a pair of chopsticks to mix everything together by continuously stirring clockwise.
  3. Keep stirring until the texture of the filling changes to become almost paste-like and thick.

To Make the Dumplings

  1. Place 1 tablespoon of filling the centre of the dumpling wrapper.
  2. If you are right handed, use your right thumb and forefinger to pleat the edge facing outwards, from right to left. Meanwhile, your left thumb is used to keep the filling inside the dumpling. Press the pleats tightly to ensure that everything is well-sealed.
  3. Place the dumplings onto a large tray or plate which has been lightly dusted with flour.
  4. Repeat the above steps with the remaining dumpling wrappers and filling.

To Cook the Potstickers

  1. Heat a few teaspoons of vegetable oil in a large non-stick pan which has a tight-fitting lid over medium-high heat.
  2. Arrange the dumplings in the pan, allowing some room between each dumpling as they will expand upon cooking.
  3. Cook for a few minutes until the bottom of the dumplings are lightly golden.
  4. Pour about 100 ml (1/3 cup) of cold water into the pan, or enough water to cover the bottom of the pan to just less than 1 cm in height.
  5. Quickly place the lid on the pan.
  6. Turn the stove down to low-medium heat.
  7. Steam the dumplings for 8-10 minutes (the timing will vary depending on the size of your dumplings). Towards the end of the steaming time, most Рif not all Рof the water will have evaporated.
  8. Remove the lid.
  9. Increase the stove to medium-high heat.
  10. Continue cooking the dumplings for 1-2 minutes or until the bottom of the dumplings have crisped up again.
  11. Serve immediately.

To Serve

  1. For each person, make a dipping sauce of soy sauce mixed with Chinkiang vinegar to taste, plus some Spicy Chili Crisp or chilli oil for those who like things spicy.
  2. Garnish the potstickers with coriander (cilantro) or chives.

Kitchen Notes

VARIATIONS
* Substitute the bok choy for cabbage or green beans.
* Substitute the pork for minced chicken (ground chicken).

USING READY-MADE DUMPLING WRAPPERS
If time is tight, you can use shop-bought, ready-made dumpling wrappers which are typically found in the fridge or freezer section of your supermarket or Asian grocer. Look for those which are suitable for potstickers or gyozas.

MAKE IT HEALTHY
For a healthier and fuss-free version, skip the pan-frying and either boil the dumplings in a large pot filled with lightly salted boiling water until they rise to the surface, or steam them for about 10 minutes.

FREEZING DUMPLINGS
Uncooked dumplings can be frozen. Place them on a tray lined with baking paper, and place the tray into the freezer. Once the dumplings are frozen, place them into a zip-lock freezer bag in the freezer. To cook them as per the potsticker recipe above, simply cook them from frozen, but steam them for an extra 2-3 minutes.

RECIPE CREDIT
This recipe is adapted from the Dumpling Sisters.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.