Pot Sticker Dumplings Recipe

Name: Pot Sticker Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cm gingerroot, peeled; 250 g Chinese cabbage, finely shredded; 350 g ground pork; 2 green onions, finely chopped; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 2 teaspoons sesame oil; 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry; cornflour, for dusting; 2 (275 g) packages wonton wrappers (gow gee round); 1/3 cup peanut oil; chinese red rice vinegar (for dipping sauce)

Servings: persons

8 cm gingerroot, peeled
250 g Chinese cabbage, finely shredded
350 g ground pork
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
cornflour, for dusting
2 (275 g) packages wonton wrappers (gow gee round)
1/3 cup peanut oil
chinese red rice vinegar (for dipping sauce)

1
Finely grate 1 piece of ginger, then finely shred second piece.
2
Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
3
Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
4
Preheat oven to 150u00b0C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
5
Serve with bowls of red vinegar combined with the shredded ginger, for dipping.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 cm gingerroot, peeled, 250 g Chinese cabbage, finely shredded, 350 g ground pork, 2 green onions, finely chopped, and more.

Yes, Pot Sticker Dumplings 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.

Pot Sticker Dumplings

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