Buddakan Pot Stickers Recipe

Name: Buddakan Pot Stickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 lb ground pork; 1 scallion, thinly sliced (entire stalk); 1/2 cup jicama or 1/2 cup water chestnut, finely chopped; 4 cups napa cabbage, finely chopped; 6 garlic cloves, minced; 2 tablespoons cilantro, minced; 1 egg white; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon vegetable oil; 2 tablespoons cornstarch; 2 tablespoons salt; fresh ground black pepper, to taste; Dumplings; 30 wonton wrappers (4 1/2 inch dia.); 1/4 cup vegetable oil, for frying; 1/2 cup water; soy sauce, for serving; chili sauce, for serving

Servings: persons

Filling
1 lb ground pork
1 scallion, thinly sliced (entire stalk)
1/2 cup jicama or 1/2 cup water chestnut, finely chopped
4 cups napa cabbage, finely chopped
6 garlic cloves, minced
2 tablespoons cilantro, minced
1 egg white
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
2 tablespoons cornstarch
2 tablespoons salt
fresh ground black pepper, to taste
Dumplings
30 wonton wrappers (4 1/2 inch dia.)
1/4 cup vegetable oil, for frying
1/2 cup water
soy sauce, for serving
chili sauce, for serving

1
Combine all filling ingredients in a large nonreactive mixing bowl and mix by hand, aggressively slamming the mixture against the side of the bowl until thoroughly combined and very sticky.
2
Working one wrapper at a time, put a tablespoon of filling in the center of a wrapper. Brush water on one side of the circle.
3
Holding the dumpling between the thumb and forefinger of your left hand (or right hand, if left-handed), use your dominant hand to pleat and seal the edges of the sealed dumpling. If you can't pleat the dumplings, just seal. It's going to taste great no matter what you do.
4
Stand sealed dumplings on an even surface, gently pressing to flatten their bottoms, and cover gently with a damp cloth or paper towel.
5
When all the dumplings are filled and sealed, heat 1/2 of the vegetable oil in a flat-bottomed, lidded skillet until hot but not smoking.
6
Arrange half the dumplings flat-side down in the hot oil and cook, uncovered (3 minutes). Add the water, cover tightly with the lid, and reduce heat to medium.
7
Cook 10 minutes, until all the liquid has evaporated and the dumplings are crisp on the bottom. Shake pan to loosen dumplings; turn out onto a plate and cover with foil.
8
Repeat with remaining dumplings. Serve warm with soy and chili sauce for dipping.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Filling, 1 lb ground pork, 1 scallion, thinly sliced (entire stalk), 1/2 cup jicama or 1/2 cup water chestnut, finely chopped, and more.

Yes, Buddakan Pot Stickers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buddakan Pot Stickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions