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Potstickers Recipe (Chinese Dumplings)
February 12th, 2009Recipes, Chinese Recipes, Recipes46 Comments
(Chinese recipes, prepare authentic Chinese food now!)
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
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(Click Page 2 for the Potstickers (Chinese Dumplings) Recipe)
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I recently taught my son how to make them. Now I can ask him to make them when I get the craving.
There are few things I can think of that I love to eat more than gyoza! Yours look and sound lovely!
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.
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.
They look perfect! I can never wrap these.
Yummy looking dumplings…can I have one? You have a great blog going on.
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I am drooling here they look so yummy delicous.
me and my wife love dumplings a lot.
Will try your recipe this weekend. Thanks.
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!
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
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
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!
I love gyoza and these are great too. Have never tried to pleat these.. my next to do!
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?
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.
The pleats on your gyoza look perfect. I don’t mind having a whole plate by myself! ;-)
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.
how can i make the potstickers skin?
Nani – I have just added the potsticker skin recipe. Please check it out.
thanks for posting the skin recipe! great looking potstickers!
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
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?
Freezing dumplings: We have a big Chinese new year party every year and make over 300 dumplings. We learned to freeze them a few years ago. We freeze them uncooked. After preparing the dumplings, we place them separated on a baking sheet on parchment paper that is floured & put in the freezer. Keep them separated until they are nice and hard. Once they are hard they can be transferred into a zip locked bag for storage. One thing we found is the dough has to be made really well or they sometimes cracked upon freezing or still stuck to the parchment paper no matter how much flour you had. It took a little bit of trial and error.
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Just wanted to say I tried your potsticker recipe and it was wonderful! I made the potsticker skin from scratch – the first batch took me almost 2 hours since I was rolling out each skin separately, but then my brilliant Chinese mom had idea of using my pasta roller attachment on my Kitchenaid mixer and then using a round cookie cutter to cut out the skins. It was much faster and the skin very consistent and thinner than I could roll by hand. Thought I would pass that on! Thanks for all your wonderful recipes!
Lena – great idea!
This looks like a wonderful recipe. I have never tried making anything like this.. so I have a few questions if you don’t mind. Since it is pork it worries me that I might not get it cooked thoroughly, how do I know the pork is cooked all through? Also, I live in the middle of nowhere…. I don’t recall seeing any ground pork. where r u all getting the ground pork from? closest I see in ground is sausage, but I don’t think that would taste good in this recipe. and lastly is the shrimp the precooked kind or raw shrimp? Thank you for your time!
Hi Linda – you can get regular pork and ground it with food processor at home. Yes, it will cooked through if you follow my recipes closely. For the shrimp, they are raw shrimp. Good luck. :)
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I recently made potstickers from the recipe printed on the store-bought potstcker skin label. The recipe included cornstarch (I forget how much). They turned out great! The last time I made them was 10 years ago or more– because that time when I made them the filling didn’t stick together at all. I’m guessing the cornstarch helps with that and now I’m sure I won’t wait another 10 years before making them again!
Bee, I cannot make anything to do with dough, I’m useless. Store bought if right brand is not bad and holds up quite well. I have a little trick of boiling frozen potstickers, then broiling them on a tray instead of frying. They turn out crispy and golden brown. I’m all about saving time, too lazy to fry in batches.
what a great perfect it’s look delicious i will make them soon. thank you very much
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Hi Rasa Malaysia
With the napa cabbage, do we need to add a bit of salt to draw out the water?
Thanks
Yvonne
Yes, you can do that. I usually don’t because I like the sweetness of the napa cabbage in the filling and makes the filling juicier.
Nice site you have here ill be sure to bookmark and visit often.
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Gosh, this dish looks great! I love dumplings… Oh dumpling!! your wrapping skill is so good. :) Great work done!
These pot stickers look great. I made pot stickers for the first time over the summer. My only problem,is that I don’t know how to fold them properly. Love your site.
I made these last night and they were so tasty. I used my pasta rolled attachment to roll out the dough. It was very consistent and saved some time. My pot stickers stuck to the pan and it was very hard to get them out without tearing the bottom off. Any recommendations on how to avoid this from happening? Should I cook at a lower heat or use more oil? Thanks! Loved the recipe.
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We’ve made Jiaozis or potstickers every New Year’s Day since the 50′s, since my father grew up in China, the son of missionaries. It has become a fun family activity that all the family from parents to grandkids participate in. We wrap a boil (and the last few years, deep fat fry) between 6 and 8 hundred of them every year, putting them in freezer bags to be enjoyed for weeks to come. We buy the wrappers in the International District in Seattle directly from the factory. It has been a great family tradition that is looked forward to by all of our family members.
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