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
Scale
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.
