Potstickers are Chinese dumplings with ground meat, veggie, pan-fried and then steamed. Easy and the BEST potstickers recipe you can make at home.| rasamalaysia.com
Yield: 24 postickersPrep Time: | Cook Time: | Total Time:
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 Japanese sake
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 or Japanese rice vinegar (for dipping)
For the skin: (to make the skin from scratch)
2 cups all-purpose flour
1/2 cup water
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.
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.
Potstickers are Chinese dumplings with ground meat, veggie, pan-fried and then steamed. Easy and the BEST potstickers recipe you can make at home.
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. Potstickers, or Chinese dumplings are well-loved by so many people in the world, so in this post, I am sharing my super delicious potstickers recipe with you all.
Potstickers is the direct English translation of the Chinese words 锅贴, pronounced as guo tie. Chinese cooking has pretty much influenced all Asian countries; in Japan, these pan-fried potstickers are called gyoza. In Korea, dumplings are called mandu. Regardless of its name and the many regional adaptations, potstickers are simply mouthwatering. God bless the Chinese for inventing dumplings, really!
For the proper art of wrapping potstickers, I will refer you to this YouTube video by Yum Sugar. You can also pick up a copy of my cookbook “Easy Chinese Recipes” where I have a step-by-step picture guide how to fold and pleat dumplings and Chinese potstickers.