I'm a big fan of potstickers otherwise known as Chinese dumplings. Served with a splash of brown sugar and soy infused dipping sauce, these perfectly seasoned dumplings hide a juicy pork meatball inside.
I've always hesitated making my own potstickers from scratch because I thought the process was difficult. In fact they're easy to make and this recipe makes enough to freeze for later.
I'm blessed to have great neighbors who call China home. And I'm lucky that they are happy to share their authentic family favorites with the rest of us on the cul-de-sac.
Now I took great notes when learning how to make these Chinese dumplings because my neighbors do it all from memory. Little bit of this and little bit of that. And it's a family affair. Grandpa down to the littlest all take part in making this family favorite.
Most of the ingredients can be found at your local grocery store. You may want to try your Asian market for the dumpling wrappers if your grocery doesn't carry them. The Dynasty brand would be a good choice if you're shopping at your local grocery store. Otherwise head to the Asian market for authentic wrappers. I also prefer them more on the thin side. They do come in different levels of thickness and you can freeze what you don't use.
Making potstickers can be time-consuming that's why I recommend making a large batch so you have plenty to freeze for later. You'll want to finely dice all the vegetables so the flavors meld together when creating your meatballs.
I could really taste the freshness of the ginger in each bite. It made the difference between what you get from the frozen food section at the grocery store and what you get when you make them from scratch.
This authentic potsticker recipe will soon become a family favorite that everyone can help make.
Homemade Chinese-Style Potstickers
Makes about 100 potstickers. Total time: about 1.5 hours. Printable Recipe
- 3 (16-ounce) packs dumpling wrappers, Shanghai style
- 1 head Napa cabbage, chopped finely
- 1 root ginger, chopped finely
- 4 bunches green onion, chopped finely
- 3 packs Shiitake mushrooms, chopped finely
- 2 pounds ground pork
- 1 egg
- 1 bunch cilantro, trimmed and chopped finely
- 4 herb packs of chives, chopped finely
- 1 tablespoon salt
- Small bowl of water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoons ground ginger
- 2 tablespoons brown sugar
- 1 clove of garlic, minced
- 1 teaspoon toasted sesame oil (optional)
Make the dipping sauce by mixing together all the ingredients. Set aside.
Place the chopped cabbage into a colander and sprinkle 1 tablespoon of salt and let it sit in the colander for an hour. Then use the cheesecloth to squeeze all the moisture out.
In a large bowl, mix together the drained cabbage, ginger, onion, mushrooms, pork, egg, cilantro and chives. Add 1 tablespoon of salt and mix the ingredients together well.
To form the potstickers, arrange the wrappers on a cookie sheet or flat surface to form an assembly line. Place 1 tablespoon of the pork mixture onto the center of each dumpling wrapper. Dip your finger into the bowl of water and run your finger around the edge of the wonton wrappers. Seal the wonton wrappers together to form a half moon pinching at the edges.
Set aside the dumplings you wish to freeze, using wax or parchment paper for each layer of dumplings. Be sure to freeze them in a single layer.
Drop the fresh potstickers into a large pot of boiling water in small batches for about 7 to 8 minutes until done. Drain. If the dumplings are your frozen reserve, boil for about 10 minutes. Then in a wide skillet, heat 1 tablespoon of canola oil and sear the potstickers until browned. Serve with the dipping sauce.