Pork and Vegetable Potstickers
Serves: 4
Delicious Potstickers with a tender and juicy filling made with pork and bok choy. Make these dumplings from scratch with an easy-to-make dumpling wrapper. Potsticker recipe with step-by-step photos.
Ingredients
For the Homemade Dumpling Wrappers
- 300 g (2 cups) plain flour, (all-purpose flour)
- pinch fine salt
- 200 ml (¾ cup plus 2 teaspoons) boiling water
For the Dumpling Filling
- 300 g (11 oz) minced pork, (ground pork)
- ½ teaspoon baking soda
- 1 teaspoon cornflour
- 1 ½ teaspoon fine salt
- 1 teaspoon sugar
- 1 teaspoon freshly cracked pepper
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon dark soy sauce
- 1 teaspoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, coarsely grated
- 1 garlic clove, finely grated
- 2 tablespoons coriander, (cilantro) finely chopped
- 1 tablespoon spring onions, (scallions) finely chopped
- 200 g (7 oz) bok choy or pak choi, finely chopped
To Cook
- 2-4 tablespoons vegetable oil
- cold water
For the Dumpling Dipping Sauce
Instructions
For the Homemade Dumpling Wrappers
- Please see my recipe for Homemade Dumpling Wrappers with step-by-step photos.
To Make the Dumpling Filling
- Place all of the ingredients into a large mixing bowl.
- Use a pair of chopsticks to mix everything together by continuously stirring clockwise.
- Keep stirring until the texture of the filling changes to become almost paste-like and thick.
To Shape the Dumplings
- Place 1 tablespoon of filling the centre of the dumpling wrapper.
- 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.
- Place the dumplings onto a large tray or plate which has been lightly dusted with flour.
- Repeat the above steps with the remaining dumpling wrappers and filling.
To Cook the Potstickers
- Heat a few teaspoons of vegetable oil in a large non-stick pan which has a tight-fitting lid over medium-high heat.
- Arrange the dumplings in the pan, allowing some room between each dumpling as they will expand upon cooking.
- Cook for a few minutes until the bottom of the dumplings are lightly golden.
- Pour about 100 ml (⅓ 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.
- Quickly place the lid on the pan.
- Turn the stove down to low-medium heat.
- 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 - if not all - of the water will have evaporated.
- Remove the lid.
- Increase the stove to medium-high heat.
- Continue cooking the dumplings for 1-2 minutes or until the bottom of the dumplings have crisped up again.
- Serve immediately.
To Serve
- For each person, make a dipping sauce of soy sauce mixed with Chinkiang vinegar to taste, plus some Homemade Chilli Oil for those who like things spicy.
- Garnish the potstickers with coriander (cilantro) or chives.
To Make the Dumpling Dipping Sauce
- In a small sauce bowl for each person, pour 1-2 tablespoons of soy sauce, and then add enough Chinese black vinegar and/or chilli oil to taste.
Kitchen Notes
- VARIATIONS
* Substitute the bok choy for Chinese cabbage (Napa 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. - 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 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. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer's handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.