Chinese Pot Stickers Recipe

Name: Chinese Pot Stickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cabbage, finely chopped; 1 teaspoon salt; 1/2 lb shrimp, peeled, deveined and finely chopped; 1 lb lean pork, ground; 2 tablespoons light soy sauce; 2 tablespoons rice wine, sherry or 2 tablespoons white wine; 1 tablespoon green onion, chopped; 1 tablespoon sesame oil; 2 teaspoons fresh ginger, chopped; 2 garlic cloves, minced; 64 wonton wrappers (usually 1 pkg); 1/4 cup vegetable oil; 1 cup chicken stock; DIPPING SAUCE; 2 tablespoons light soy sauce; 1 tablespoon rice vinegar; 1 teaspoon fresh ginger, minced

Servings: persons

2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled, deveined and finely chopped
1 lb lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or 2 tablespoons white wine
1 tablespoon green onion, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 garlic cloves, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock
DIPPING SAUCE
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced

1
Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2
Squeeze out any liquid from the shrimp.
3
Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4
On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
5
In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6
Repeat for the remaining 32 dumplings.
7
Mix the dipping sauce and serve with warm or hot dumplings.

710

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups cabbage, finely chopped, 1 teaspoon salt, 1/2 lb shrimp, peeled, deveined and finely chopped, 1 lb lean pork, ground, and more.

Yes, Chinese 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!

Chinese Pot Stickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions