Pork Potstickers (Chinese Fried Dumplings) are pan fried steamed dumplings with the crunchy brown bottoms and includes a spicy dipping sauce.

Pork Potstickers (Chinese Fried Dumplings)

By Sue Lau | Palatable Pastime

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Pork Potstickers (Chinese Fried Dumplings) is my recipe of the day with the blogging group Foodie Extravaganza. We group up monthly to post on a common topic. For September we are sharing dumpling recipes.

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I am sharing a recipe based on one from Rose Cheng and Michelle Morris with a number of changes to make it work for me. As well as my own personal dumpling dipping sauce. Which I prefer just lightly spicy.

Serving  size is probably about three potstickers (more or less) depending on your appetite.

These could also be made with other meats such as ground chicken or beef.

I don’t have the cook time offhand if you freeze these before cooking. Unless you thaw them fully and then cook. But not from frozen.

I would suggest  just cooking them all and freezing those if you want to make ahead.  Then thaw them and microwave to warm them up.

The dipping  sauce should keep one to two weeks with all the vinegar in there.  However it is easy  enough to whip up fresh from scratch.

Foodie Extravaganza

National Dumplings Day

• Easy Chicken Soup with Drop Dumplings from A Day in the Life on the Farm
• Gogi Mandu (Korean Meat Dumplings) from Culinary Adventures with Camilla
• Kothey Momo With Tomato Dipping Sauce from Sneha’s Recipe
• Pork Potstickers from Palatable Pastime
• Tiroler Speckknödel (Austrian Speck Dumplings) from Tara’s Multicultural Table
• Ukranian Spinach and Potato Dumplings from Karen’s Kitchen Stories

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Pork Potstickers (Chinese Fried Dumplings)

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Pork Potstickers (Chinese Fried Dumplings)

Pork Potstickers (Chinese Fried Dumplings)

Sue Lau

5 from 12 votes

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Prep Time 1 hour hr

cook time per pan abt 10 minutes 40 minutes mins

Course Appetizer

Cuisine Asian, Chinese

Servings 48 potstickers

Calories 104 kcal

Ingredients

  

1x2x3x

Pork Filling:

• 12 ounces shaved and chopped Chinese cabbage or green cabbage
• 12 ounces ground pork (not breakfast sausage)
• 1 teaspoon rice wine
• 2 teaspoons grated ginger
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon granulated sugar
• 1 tablespoon peanut oil
• 1/2 teaspoon salt

Dumpling Dough:

• 5 cups all-purpose flour
• 1-1/3 cup boiling water
• 2/3 cup cold water

Additional:

• 12 tablespoons peanut oil
• 2-2/3 cups water

Dipping Sauce:

• 6 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon spicy sesame oil or use regular
• 1/2 teaspoon grated ginger
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chili flakes in oil
• 1/8 teaspoon salt

Instructions

 

Prep Filling:

• Shave cabbage or thinly slice and place in a microwave container with 1/2 cup water.
• Microwave on high for 2 minutes. Drain in a colander, and when cool enough to handle, squeeze it very dry with your hands.
• Then finely chop the cabbage.
• Mix cabbage with remaining filling ingredients and chill until you are ready to fill the dumplings.

Prep Dough:

• Place flour in a mixing bowl and create a well in the center.
• Pour in the boiling water and mix with a spoon. Then add cold water.
• Mix/knead the dough until smooth and elastic. You can add a little flour or water either way if needed to adjust.
• Cover the dough with plastic and let rest for 15 minutes.

Prepare Dumplings:

• Turn the dough out and cut in half, and then each piece in half until you have 16 pieces, and then each piece in thirds. Place the pieces back in the bowl and cover with the plastic so it doesn't dry out while you work.
• Roll each piece of dough into a ball, squeezing once or twice with your fist.
• Flatten the dough and dust lightly with a little flour and roll out thinly on silpat or a lightly floured surface.
• Place one level tablespoon meat mixture into the center of each dough circle.
• Bring one half of the dough over the top, pressing the dough down inside the center to keep it away from the edges of the dough.
• Make pleats along the dough edge and press down to seal.

Cook Dumplings:

• You probably will do this in four batches.
• Place 2 tablespoons peanut oil in a large skillet (that has a lid) and heat, and then add the dumplings flat side down.
• When the bottoms brown, add 2/3 cup water and reduce heat to medium. Cover pan and cook until most of the water is gone.
• Remove lid and add another tablespoon oil to pan and cook several minutes more.
• Use a spoon to lift dumplings from pan.
• Serve hot with dumpling sauce.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 104kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 104mgPotassium: 44mgFiber: 0.4gSugar: 0.2gVitamin A: 25IUVitamin C: 0.3mgCalcium: 6mgIron: 1mg

Keyword Dim Sum

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