If you have ever found yourself craving the perfect combination of crispy, tender, and juicy all in one bite, then you are going to adore this Chinese Dumplings (Potstickers) Recipe. These delightful little pockets are filled with savory pork, fragrant shiitake mushrooms, and crisp Chinese cabbage, all wrapped in delicate dumpling skins that pan-fry to golden perfection. Bursting with layers of flavor and texture, this is the kind of comfort food you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each one, from the umami-rich shiitake mushrooms to the fresh garlic chives, plays a vital role in creating that authentic taste and mouthwatering dumpling texture.
- Shiitake mushrooms (5-6 dried): Soaked and finely chopped to add deep, earthy flavors to the filling.
- Chinese cabbage (1 ½ cups finely chopped): Also called Napa cabbage, brings crunch and freshness while balancing the meatiness.
- Salt (½ tsp): Helps to soften the cabbage and enhance the overall taste.
- Fatty pork mince (250 g / 0.5 lb): Ideally with 20–30% fat to keep the filling juicy and tender.
- Garlic chives (¼ cup finely chopped): Adds a subtle garlicky bite that lifts the filling’s flavor.
- Light soy sauce (2 tsp): Provides savory saltiness; either light or dark soy works fine.
- Chinese wine (1 ½ tsp): Brings an aromatic depth to the filling.
- Sesame oil (½ tsp): Just a touch adds nutty richness and fragrance.
- White pepper (¼ tsp): Substitutable with black pepper, it gently spices without overpowering.
- Garlic clove (1 minced): Fresh garlic infuses the mixture with robust aroma.
- Grated fresh ginger (½ tsp): Adds a zingy warmth that brightens the filling.
- Dumpling wrappers (30–35 round): Thin wrappers perfect for folding and frying to a light crisp.
- Water (½ cup per batch): Used to steam the dumplings while pan-frying.
- Vegetable oil (4–6 tsp): Needed for that iconic golden bottom and flawless crisp.
How to Make Chinese Dumplings (Potstickers) Recipe
Step 1: Rehydrate and Prepare Shiitake Mushrooms
Begin by placing your dried shiitake mushrooms in a bowl and pouring over plenty of boiling water. Let them soak for around 20 minutes until they plump up nicely. Once rehydrated, squeeze out any excess water and finely chop the mushrooms. This step unlocks their rich umami, essential for that savory filling depth.
Step 2: Prepare the Cabbage
Take your finely chopped Chinese cabbage and toss it with half a teaspoon of salt in a bowl. This helps draw out moisture. Let it rest for 15 minutes so the cabbage softens slightly. After resting, squeeze the cabbage firmly over the sink or a bowl to remove as much liquid as possible—this keeps your dumpling filling from becoming soggy.
Step 3: Mix the Filling
In a large bowl, combine the prepared cabbage and mushrooms with the fatty pork mince, chopped garlic chives, light soy sauce, Chinese wine, sesame oil, white pepper, minced garlic, and grated ginger. Use your hands to mix everything thoroughly but gently, ensuring all ingredients are evenly distributed. This harmonious blend creates the signature filling for your potstickers.
Step 4: Assemble the Dumplings
Place a round dumpling wrapper on a clean surface. Spoon about a teaspoon of filling onto the center of each wrapper. Dip your finger in water and moisten the edges of the wrapper, then fold it in half, gently pressing around the filling to seal the edges. You can pleat the edges for a traditional look or simply press to seal tightly. Remember, well-sealed dumplings keep all the flavorful juices inside during cooking.
Step 5: Cook to Crisp and Tender Perfection
Heat 4 to 6 teaspoons of vegetable oil in a non-stick pan over medium-high heat. Carefully place your dumplings flat side down in the pan, making sure they aren’t touching. Fry for about 2 to 3 minutes until the bottoms turn a gorgeous golden brown. Once browned, pour half a cup of water into the pan and immediately cover with a lid. Let the dumplings steam for 5 to 7 minutes or until the water has evaporated. The steam cooks the filling through while the initial frying gives that coveted crispy bottom.
How to Serve Chinese Dumplings (Potstickers) Recipe
Garnishes
To elevate your potstickers, sprinkle chopped fresh scallions or a few sesame seeds for a bit of extra texture and visual appeal. A drizzle of toasted sesame oil just before serving can also add a fragrant finish.
Side Dishes
Chinese dumplings pair beautifully with light sides like steamed bok choy or a refreshing cucumber salad tossed in rice vinegar. A bowl of hot miso soup or a simple egg drop soup makes for a comforting meal alongside these potstickers.
Creative Ways to Present
Bring some fun to the table by arranging your potstickers on a bamboo steamer lined with cabbage leaves or banana leaves. You can serve them on a rustic wooden board with dipping sauces in small bowls. For a party, try skewering a few fried dumplings for an easy-to-eat appetizer presentation.
Make Ahead and Storage
Storing Leftovers
If you have any dumplings left after your feast, pop them in an airtight container and store them in the refrigerator. They should keep well for up to 2 days without losing their delightful flavor or texture.
Freezing
Chinese dumplings freeze wonderfully, making them perfect for meal prepping. Simply arrange uncooked dumplings on a baking sheet so they don’t touch, freeze until solid, and then transfer to a zip-top bag. Frozen dumplings can be stored for up to 3 months and cooked straight from the freezer.
Reheating
The best way to bring leftover or frozen potstickers back to life is to pan-fry them again. Heat a little oil in the pan, add your dumplings, and cook until the bottoms are crisp. Add a splash of water, cover, and steam until heated through. This way, you keep that wonderful contrast of crisp and tender textures.
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! While pork is traditional and offers the perfect fat content for juicy potstickers, ground chicken or beef can work. Just consider adding a bit of oil or finely chopped vegetables to keep the filling moist.
Where can I buy dumpling wrappers?
Many Asian grocery stores carry fresh or frozen dumpling wrappers. Some supermarkets also stock them in the refrigerated or frozen sections near the tofu or noodles.
Is it okay to steam the dumplings instead of pan-frying?
Yes, steaming is a great alternative if you prefer a softer wrapper. However, pan-frying followed by steaming gives Chinese dumplings their signature crispy bottoms and tender tops.
What dipping sauce pairs best with this recipe?
A simple mix of soy sauce, rice vinegar, and a touch of chili oil or sesame oil is classic. Feel free to customize with minced garlic, ginger, or scallions for extra zing.
Can I make the filling ahead of time?
Definitely! Preparing the filling a few hours or even a day ahead helps the flavors meld beautifully. Just keep it refrigerated until you’re ready to assemble the dumplings.
Final Thoughts
Making this Chinese Dumplings (Potstickers) Recipe is a wonderful way to bring authentic flavors and joyful cooking into your kitchen. The process is rewarding, the results are delicious, and the experience is perfect for sharing with friends or family over a delicious meal. Give yourself the gift of this savory treat—you might just discover a new favorite to cherish forever.
Print
Chinese Dumplings (Potstickers) Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 30 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
These Chinese dumplings, also known as potstickers, are a delicious appetizer or main dish featuring a savory filling of fatty pork, shiitake mushrooms, and Chinese cabbage wrapped in tender dumpling skins. They are pan-fried to achieve a crispy golden bottom while remaining juicy and tender inside.
Ingredients
Filling
- 5 – 6 dried shiitake mushrooms
- 1 ½ cups finely chopped Chinese cabbage (Napa cabbage)
- ½ tsp salt
- 250 g / 0.5 lb fatty pork mince (20 – 30% fat ideal)
- ¼ cup garlic chives, finely chopped
- 2 tsp light soy sauce (light or dark soy also ok)
- 1 ½ tsp Chinese wine
- ½ tsp sesame oil
- ¼ tsp white pepper (black also ok)
- 1 garlic clove, minced
- ½ tsp grated fresh ginger
Dumplings
- 30 – 35 round dumpling wrappers
- 1/2 cup water per batch
- 4 – 6 tsp vegetable oil
Instructions
- Rehydrate Mushrooms: Place the dried shiitake mushrooms in a bowl and pour over plenty of boiled water. Let them soak for 20 minutes or until fully rehydrated. Squeeze out excess water and finely chop the mushrooms.
- Prepare Cabbage: Place the finely chopped Chinese cabbage in a bowl with ½ teaspoon of salt. Toss well with your fingers and let it sit for 15 minutes to draw out excess moisture. Then squeeze the excess liquid out of the cabbage using your hands.
- Mix Filling: In a mixing bowl, combine the squeezed cabbage, chopped mushrooms, fatty pork mince, garlic chives, light soy sauce, Chinese wine, sesame oil, white pepper, minced garlic, and grated fresh ginger. Mix thoroughly with your hands until all ingredients are evenly incorporated into a cohesive filling.
- Assemble Dumplings: Place a dumpling wrapper on your palm and spoon approximately 1 to 2 teaspoons of the filling onto the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and pinch to seal, pleating the edges if desired to form a classic dumpling shape. Repeat until all filling and wrappers are used.
- Cook Dumplings: Heat 1 to 2 teaspoons of vegetable oil in a non-stick skillet or frying pan over medium heat. Place a batch of dumplings flat side down in the pan without overcrowding. Fry for about 2 minutes until the bottoms are golden and crisp. Carefully pour in about ½ cup water and immediately cover the pan with a lid to steam the dumplings. Cook covered for 5 to 7 minutes until the water has evaporated and the filling is cooked through. Remove the lid and cook for another 1 to 2 minutes to crisp the bottoms again. Repeat with remaining dumplings, adding more oil as needed.
Notes
- Note 1: Dried shiitake mushrooms add a deep, umami flavor to the dumplings; rehydrate before use.
- Note 2: Use pork mince with 20-30% fat content for juicy, flavorful filling.
- Note 3: Garlic chives add an authentic flavor but can be substituted with regular chives if unavailable.
- Note 4: Chinese rice wine (Shaoxing wine) enhances depth; dry sherry can be a substitute.
- Note 5: Dumpling wrappers can be found at Asian grocery stores or made at home.
- Potstickers are best served immediately with dipping sauce made from soy sauce, vinegar, and chili oil.
