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When I was compiling my Chinese New Year recipes, I came to realize that I don’t have a potsticker recipe on Rasa Malaysia. Why haven’t I posted my recipe for potstickers–the ubiquitous Chinese dumplings that are well-loved by so many people in the world–on a site that is supposedly about Asian recipes and cooking?!
I was baffled. I made some potstickers.
Potstickers is the direct English translation of 锅贴, pronounced as guo tie. In Japan, these pan-fried Chinese dumplings are called gyoza. In Korea, potstickers are called mandu. Regardless of its name and the many regional adaptations, potstickers are morsels of ground pork with shredded vegetables (sometimes with shrimp), pan-fried and steamed at the same time to a result that is downright glorious and heavenly. God bless the Chinese for inventing dumplings, really…
While I make some really mean potstickers, I am really not very good in the pleating/folding department. (I blame it on my not-so-delicate fingers!) For the proper art of wrapping potstickers, I will refer you to this YouTube video or Appetite for China’s guide to wrapping and frying dumplings.
- Use Real Butter’s Chinese Dumplings and Potstickers
- Steamy Kitchen’s Potsticker Recipe
- Apartment Therapy The Kitchn’s Kenny Laos Rickshaw Dumplings
Make 25 potstickers
Ingredients:
1/2 pound ground pork
5 medium size shrimp
1 (big) leave napa cabbage (finely cut)
Some chopped cilantro leaves
3 dashes white pepper powder
1 teaspoon shaoxing wine or rice wine
1/2 teaspoon sesame oil
1/2 teaspoon salt
2 inches ginger (grated)
1 pack potsticker skin (choose the thickest brand)
Oil for pan-frying
1/2 cup water
Chinese black vinegar (for dipping)
For the skin: (to make the skin from scratch)
2 cups all-purpose flour
1/2 cup water
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter.
Method:
Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside.
To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest. (Please refer to this video or this guide for folding/pleating potstickers.)
To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.
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{ 23 comments… read them below or add one }
I recently taught my son how to make them. Now I can ask him to make them when I get the craving.
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There are few things I can think of that I love to eat more than gyoza! Yours look and sound lovely!
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Now this one food that I love to eat during Lunar New Year. Northerners must have with lots of Chinese vinegar. Introduced to me by my niece-in-law who is from Shandong. Recipe comes in handy.
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I have been searching for a potstickers recipe for a while and so happy that you finally made them. Potstickers are so good, and I will try to make them at home. Thanks.
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They look perfect! I can never wrap these.
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Yummy looking dumplings…can I have one? You have a great blog going on.
http://www.howamidoinggod.blogspot.com/
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I am drooling here they look so yummy delicous.
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me and my wife love dumplings a lot.
Will try your recipe this weekend. Thanks.
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Dumplings are definitely a great Chinese tradition, not just for new year but any occassion. We don’t do this as much as Malaysia chinese but I have come to appreciate and enjoy this more each time. This is also a very versatile food which you can have it with any kind of condiments and have a completely different experience!
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Made these at a friend’s place two mths ago. I can’t do the pleats too. But I do like the lightly charred bottom - the bottom that “sticks to the pot”…. heee heee
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They look so pretty. I need to go to my favorite restaurant, Gina Lee’s, and get my fix. Or maybe I’ll try making them?? Your recipe sounds easy and delicious.
Happy Valentine’s Day.
LL
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Delicious, I found your blog again after a long time… I better add you to my blogroll before I lose you again!!! Yummy food over here!
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I love gyoza and these are great too. Have never tried to pleat these.. my next to do!
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Found your site searching for potstickers recipe. This looks great. I wonder if you know how to make the potstickers skin from scratch? Does it make any difference to the taste of the potstickers?
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Hey there…haven’t come round here for awhile. Been busy, hope you are well and fine! Potstickers look good, I remember use to order these whenever we dine at Esquire Kitchen.
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The pleats on your gyoza look perfect. I don’t mind having a whole plate by myself! ;-)
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Anonymous - yes, you can make the potstickers skin from scratch and obviously everything from scratch tastes a lot better. The store-bought potsticker skin is great, too, but lacks the texture. To make the skin from scratch, you can refer to Use Real Butter’s Potstickers recipe.
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how can i make the potstickers skin?
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Nani - I have just added the potsticker skin recipe. Please check it out.
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thanks for posting the skin recipe! great looking potstickers!
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I just tried to make steamed dumplings but the recipe called for 4 oz of seseme oil! I put in 3 oz and it was so heavy!
I tired to make my own skins but they were too thick…any tricks?
http://www.pandarunner.com
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Hi Will - whose recipe did you use? I certainly didn’t call for 4 oz of sesame oil. You can’t be using that much sesame oil for potstickers because it will be too overpowering.
Well, for the skin, you need to keep rolling it until it’s thin. Or cut a thinner piece so it’s thinner. Hope this helps.
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I am hosting a murder mystery dinner party and it calls for Chinese food. I was going to either use frozen pot stickers from the store or splurge and buy some from a local restaurant. But this looks very easy and I know that homemade fresh always tastes better. So I’m going to give it a go. Do you happen to have frozen any of these? 25 is a lot for our small dinner party and I would love to make them up ahead of time for eating during the week? Has anyone frozen them, should they be cooked first or frozen uncooked?
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