Potstickers (Chinese Pan Fried Dumplings)

Juicy homemade potstickers are easier to make at home, and they taste better and healthier than the store-bought ones! Follow this simple potsticker recipe and potsticker sauce, you will have a delicious meal for your family to enjoy!

Ingredients

SEASONINGS:

▢ 1 teaspoon salt, preserved cabbage
▢ 1 tablespoon soy sauce
▢ 1 tablespoon sesame oil

POTSTICKER DIPPING SAUCE:

▢ 1 teaspoon soy sauce
▢ 1 teaspoon oyster sauce
▢ 1 tablespoon rice wine vinegar , or black vinegar
▢ 1/2 teaspoon sesame oil
▢ 1/2 teaspoon homemade chili oil

Instructions

PORK POTSTICKERS FILLING.

Prepare the cabbage - first straight into 1 cm wide and then into 1 cm long horizontal strips. Put 1 tablespoon of salt on the cabbage. Sprinkle the salt evenly and let it stand for 3 minutes.
The cabbage should be finely chopped, then it'll be easier to process and wrap in dumpling wrappers.
In the meantime, you can grate the ginger. If you chop it, make sure you chop it very small. Otherwise, it may be too spicy. Set aside.
Hold the cabbage in your hand, squeeze it tightly with the palm of your hand, squeeze out the water, put it in another container, and repeat this process until all the cabbage leaves are squeezed out. Set aside. (Noted 1)
But don't squeeze too dry, about 50% is enough. Otherwise, the potstickers will be too dry when you eat them.
Put soy sauce, egg, sesame oil, minced ginger, minced meat, and cabbage in the container. Mix all ingredients - mix evenly. (Noted 2)

ASSEMBLE POTSTICKERS.

First, prepare a small bowl of water. Second, sprinkle some flour on a baking sheet. This will keep the potstickers from sticking to the baking sheet. (Noted 3)
Dip your finger in the water and run it over the edge of the HALF wrapper. The reason you dip the water over the edge is to seal the wrap.
Fold the wrapper in half so that it's in the shape of a half moon. Fold the dumpling skin inward on 2 sides.
Make 3 to 4 folds around the edges and place them on the baking sheet.

PAN FRIED POTSTICKERS.

Heat 2 tablespoons oil in a large NONSTICK skillet (with lid) over medium-high heat.
Place the dumplings in the pan without overlapping them. Pan fried them for about 2 minutes until the underside has a nice golden color.
Pour water into the pan. If you're cooking fresh, non-frozen potstickers, the amount of water is about half the total height of the potstickers.
If you're cooking frozen potsticker the amount of water is about 2/3 of the total height of the potstickers.
Then immediately cover the pan to steam the potstickers.
Steam for 3 minutes, then uncover the pan and reduce the heat to medium.
Cook for another 3-4 minutes until all the water has evaporated.
Ready to serve.

Tips & Notes:

This step is very important because cabbage releases a lot of water when cooked, otherwise, the potstickers become mushy and break. The salt draws out the excess moisture. You need to do this step for the rest of the leafy vegetables as well.
The function of the eggs is mainly to hold the ingredients together so the filling doesn't fall apart when you put it on the wrapper. If you fold the wrapper, it'll be easier to fold and not spread as easily. If the dumplings break during cooking, the filling won't spread as easily either.
It's important to sprinkle some flour or put baking pepper on a baking sheet. Make sure that the dumplings don't stick to the baking sheet or overlap each other. Otherwise, the dumplings break and can't be formed.

Nutrition Information:

Serving: 450g Calories: 54kcal (3%) Carbohydrates: 5g (2%) Protein: 3g (6%) Fat: 2g (3%) Saturated Fat: 1g (6%) Cholesterol: 12mg (4%) Sodium: 122mg (5%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 17IU Vitamin C: 4mg (5%) Calcium: 10mg (1%) Iron: 1mg (6%)

DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.