Best 2 Chinese Pot Stickers Dumplings Recipes

If you're looking for a delicious and authentic recipe to make Chinese pot stickers dumplings, you'll have plenty of options to choose from. These dumplings are a popular street food in China and can be filled with a variety of ingredients, including pork, chicken, vegetables, and seafood. They're often served with a dipping sauce made from soy sauce, vinegar, and chili oil.

Here are our top 2 tried and tested recipes!

POT STICKERS (CHINESE DUMPLINGS)

Pot Stickers (Chinese Dumplings) image

I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

Provided by jb41848

Categories Pork

Time 30m

Yield 25-30 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 garlic clove, minced
1 egg, beaten
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
peanut oil
1 cup chicken broth, divided
25 -30 wonton skins

Steps:

Mix first 10 ingredients in a bowl.
Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
Moisten edges with water, fold over and press to seal edges.
Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
Remove from pan.
Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
Keep warm on a plate covered.

CHINESE POT-STICKERS (DUMPLINGS)

Chinese Pot-Stickers (Dumplings) image

Our friend Pan's sister-in-law Jumah makes the best pot-stickers in the world. She sometimes spends an entire day doing so. She makes her own wrappers, but I cheat and by those commercially prepared. It is fun to watch her roll the dough with her mini rolling pin used just for making wonton skins and dumpling wrappers.

Provided by Marsha Gardner

Categories Meat Appetizers

Number Of Ingredients 23

Ingredients

1 pkg round dumpling wrappers or wonton skin
water
FILLING
8 oz napa cabbage
3 tsp kosher salt, divided
1 lb lean ground pork
3/4 lb shrimp, ground
1/4 c green onions with tops, finely chopped
1 Tbsp sherry
2 Tbsp soy sauce
1 tsp cornstarch
1 tsp freshly grated ginger
1 tsp sesame oil
dash(es) freshly ground white pepper
DIPPING SAUCE
1/4 c soy sauce
1 Tbsp sugar
1 tsp sesame oil
pinch red pepper flakes
2 Tbsp green onion, finely sliced for garnish
OTHER
2-4 Tbsp canola or peanut oil
1/4 c water mixed with i tablespoon cornstarch for the slurry

Steps:

1. Wash the shrimp and pat very dry. In a food processor, add the shrimp and green onions and pulse several times until the shrimp is chopped to about 1/4 inch. Slice napa cabbage finely. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine and cabbage. Mix well.
2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn't dry out.
3. When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
4. DIPPING SAUCE: Mix all ingredients together and garnish with green onions.
5. NOTES: Pot-stickers may be frozen by laying on a parchment lined baking sheet and placed in freezer until solid. Dust lightly with cornstarch to keep them from sticking and place in freezer bags. Pot-stickers may be steamed or deep fried. My favorite is the pan fried but in hurry steamed are delicious too.

Tips:

Choose the right dumpling wrapper: Thicker wrappers are better for pan-frying, while thinner wrappers are better for boiling or steaming.
Make sure your filling is well-seasoned: The filling is the star of the show, so make sure it's packed with flavor. Use a variety of spices, herbs, and vegetables to create a delicious and complex filling.
Don't overfill your dumplings: Overfilled dumplings are difficult to seal and will burst open during cooking. Fill your dumplings with just enough filling so that they can be easily sealed.
Seal your dumplings tightly: Make sure your dumplings are sealed tightly so that the filling doesn't leak out during cooking. You can use a fork or your fingers to crimp the edges of the dumplings.
Cook your dumplings properly: Depending on the type of dumpling, you can pan-fry, boil, or steam them. Follow the recipe instructions carefully to ensure that your dumplings are cooked perfectly.

Conclusion:

Chinese pot stickers and dumplings are a delicious and versatile dish that can be enjoyed by people of all ages. With a little practice, you can easily make these dumplings at home. So next time you're looking for a quick and easy meal, give these recipes a try. You won't be disappointed!