Potstickers Recipe (Chinese Dumplings)
(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.
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