Description
Jiaozi Chinese Potstickers are a delicious appetizer featuring a savory pork and napa cabbage filling wrapped in round dumpling wrappers, pan-fried to a crispy golden brown bottom, then steamed to juicy perfection. Served with a flavorful dipping sauce made of soy sauce, rice vinegar, and sesame oil, these homemade dumplings offer a classic taste of Chinese cuisine that’s fun to prepare from scratch.
Ingredients
Scale
Dumplings
- 1 package round dumpling wrappers (about 40)
- 1/2 lb ground pork
- 1/2 cup finely chopped napa cabbage
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil (for frying)
- 1/3 cup water (for steaming)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Chili flakes or garlic (optional)
Instructions
- Prepare the filling: In a large bowl, combine ground pork, finely chopped napa cabbage, chopped green onions, soy sauce, sesame oil, Shaoxing wine, grated fresh ginger, minced garlic, salt, and white pepper. Mix thoroughly until the filling is sticky and well combined.
- Fill the dumplings: Place a small spoonful of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water, fold it in half, and pleat the edges to seal the dumpling tightly, ensuring no air remains inside.
- Heat the skillet: Add 1 tablespoon of vegetable oil to a large nonstick skillet and heat over medium-high heat until hot but not smoking.
- Pan-fry the dumplings: Arrange the dumplings in a single layer in the skillet without overcrowding or touching. Cook for 2–3 minutes until the bottoms turn golden brown and crispy.
- Steam the dumplings: Carefully add 1/3 cup water to the skillet and immediately cover with a tight-fitting lid. Let the dumplings steam for 5–6 minutes or until the water has evaporated and the filling is cooked through.
- Re-crisp the bottoms: Remove the lid and continue cooking the dumplings for an additional minute to re-crisp the bottoms.
- Serve: Transfer the cooked potstickers to a plate and serve hot alongside the prepared dipping sauce made by mixing soy sauce, rice vinegar, sesame oil, and optional chili flakes or garlic.
- Repeat: Repeat the frying and steaming process in batches if necessary until all dumplings are cooked.
Notes
- Uncooked potstickers can be frozen in a single layer in freezer bags for later use.
- When cooking from frozen, increase the steaming time by 2–3 minutes to ensure they are fully cooked.
- For a variation, swap ground pork for ground chicken or tofu.
