I remember first tasting Chinese dumplings and potstickers when I lived in Saipan, and I always liked ordering them in restaurants, but then I visited Hong Kong and southern China and got hooked. It was so fun to see the dim sum trays in the restaurants, taste different things, and try to figure out what was in all the fillings. Though I have enjoyed Chinese potstickers and dumplings all these years, I've never made them from scratch-getting bags of gyoza from Trader Joe's is just too easy-so I felt a huge amount of excitement when I saw Jen of Use Real Butter had challenged the Daring Cooks to make her family's recipe for Chinese dumplings and potstickers.
The challenge had quite a bit of flexibility. The only requirement was that we had to make our own dough, but we could choose to mix the dough by hand or with a food processor, we could chose our own fillings and how we wanted to cook the dumplings. The filling was very easy, just took a lot of chopping. Rolling the dough just right proved to be a bit of a challenge as mine stuck to the counter and the pin no matter how much flour I threw at it. I'd get a circle rolled out then would have to peel it off the counter, turning it into a misshapen pile of dough, so that took me a while. Plus I don't have the best fine motor skills, so shaping perfect pleats in the dumplings was a challenge, but all my dumplings held together and none broke apart, so I counted that as a success. I pan fried the potstickers in a small amount of oil because I like the crispy bottoms.
Though my oldest son and husband really enjoy potstickers, my other two boys don't, so I used half the filling to make potstickers and then stir-fried the rest and used it to make lettuce wraps for the other boys. The potstickers were a hit and only a couple were left after dinner. We really liked the pork filling and will use it again for potstickers and lettuce wraps, though I look forward to trying the shrimp filling, too.
Thanks to Jen of Use Real Butter for hosting this month and for giving us such a fun challenge. Visit her site to get her full recipe with all the variations, complete with beautiful photos.
📖 Recipe
Chinese Dumplings and Potstickers
Ingredients
- 1 pound ground pork
- 4 large napa cabbage leaves minced
- 3 green onions minced
- 7 shitake mushrooms minced (if dried, rehydrate and rinse carefully)
- ½ cup bamboo shoots minced
- ¼ cup ginger root minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
- 2 cups unbleached all-purpose flour
- ½ cup warm water
- flour for work surface
- 2 parts soy sauce
- 1 part red wine vinegar or black vinegar
- a few drops of sesame oil
- chili garlic paste optional
- minced ginger optional
- minced garlic optional
- minced green onion optional
- sugar optional
Equipment
- 1 (4 to 5-quart) mixing bowl
- 1 (3 quart) mixing bowl (or food processor)
- rolling pin (dowel type, not tapered)
- plate or pan covered with flour
- damp tea towel
- large fry pan (or wok with steamer insert)
- small bowl
Method
- Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use, up to a day but preferably within an hour or two.
- In the medium bowl mix flour with ¼ cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch. (Food Processor Method: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.) Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water.
- Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.
- Take the dough and form a flattened dome. Cut into strips about 1-½ to 2 inches (4 to 5 cm) wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into ¾ inch (2 cm) pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc, about 1/16th inch (2 to 3 mm). Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges.
- Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in Jen’s post for how to fold pleats). Place the shaped dumplings on the floured plate. Keep all unused dough under damp cloth.
- BOIL: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
- STEAM: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.
- PAN FRY (potstickers): Place dumplings in a frying pan with 2-3 tablespoons of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add ½ cup (120 ml) water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
- Combine all ingredients in a small bowl, amounts of optional ingredients to taste.
Nutrition
Tried this recipe?
Let us know how it was!More Daring Challenges
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Your potstickers came out really good. Great bottoms. Congrats!
Singing Horses last blog post..Daring Cooks June 2009 Challenge: Chinese Dumplings / Potstickers
Very well done! They look fantastic!
Cheers,
Rosa
Your potstickers look fabulous. Great job!
Heather Bs last blog post..Daring Cooks: Dumplings
What a perfect timing! I've been wanting to make dumplings this week. Hope I get it right in making the wrappers.
Gay
Nice! Your potstickers turned out beautifully with the perfect doneness on the bottoms. I have to say, it doesn't look like you had problems - at least I would never have guessed from the photos. Super duper job, sweetie!!
What beautiful potstickers. You really did an excellent job.
Beautifully golden brown, they look perfect!
Wow!!! I want to make these right now! What a great challenge!
Judys last blog post..Shrimp Burgers
Andrea, all I can say is.. will you please make me potstickers for dinner this week? PLEASE?? Ohhhh wow they look phenomenal! Truly!
xoxoxoxo
Liss last blog post..Squeeeee! Even if it's the last minute!
What a wonderful colour you got on your potstickers. Yes all that matters is the wrapper holds in the filling in the dumpling. Kudos to you. Audax
Audax Artifexs last blog post..Daring Cooks' #2 Chinese Dumplings
These look outstanding. Wonderful photography. I can taste them!
Morta Di Fames last blog post..PASTA CON CAVOLO (KHOLRABI) - LOCAL CUISINE
They look perfect! Great job. 🙂
Natashyas last blog post..Chinese Dumplings/Potstickers
Well done, Andrea! Your dumplings look terrific! I can see why they were a hit at your house.
Susan at Sticky,Gooey,Creamy,Chewys last blog post..Share a Winning Recipe for These...(And Win a Prize)
Your pictures are absolutely incredible! Love the picture of the filling -- it's so colorful. And the bottom of your potstickers look so crispy! Great color on those.
Woman with a Whisks last blog post..Chinese Dumplings and Potstickers with Cabbage Slaw
Your potstickers turned out very nicely. I'm envious of you getting to eat dumplings in China. No fair!
Great job!
LauraJosies last blog post..Daring Cooks June Challenge!
They look so perfectly browned on the bottom!
I actually stir fried the rest of my filling too and had it over noodles that I made from the leftover dough.
Olgas last blog post..Daring Cooks: Potstickers
Beautiful potstickers, lovely.
Jennys last blog post..Menu Plan Monday: Still working on it
They look beautiful! Love the color you got on the bottoms. I also like your idea of using leftover filling for lettuce wraps. Great idea!
Madelines last blog post..The Daring Cooks Challenge-Potstickers
Wow, the bottoms of your potstickers are such a great colour! They look really delicious!
Megan{Feasting on Art}s last blog post..Hiroshige's Prawn Dumplings
Your potstickers look so crispy and delicious! Did you use some whole grain flour in your dough...it looks more tan than mine. Great idea to use the rest of the filling for lettuce wraps, too. I have so much Swiss chard in the garden right now that I might roll some up in chard leaves and then steam them. BTW your pleats looks great!!
Elles last blog post..Daring Cooks Make Potstickers and Dumplings
Fabulous browning on the potstickers! And definitely - the filling would be great in lettuce wraps.
Chriss last blog post..Shrimp and Pork Potstickers
Andrea, GORGEOUS crispy bottoms! That is my favorite way to have dumplings. yummy.
Christina@DeglazeMes last blog post..Korean steamed egg!
Those colours are gorgeous!! Lovely photos =)
.-= asti´s last blog ..Dumpling dinner party - DC June 2009 =-.
Your potstickers came out so lovely golden brown and crispy! I was going to send my URL for my dumplings to you because I used my own home grown chives for one of my dumplings 🙂 Beautiful job, Andrea, they look delicious!
.-= Lisa´s last blog ..How about a Dumpling, Dumplin’? =-.
I hand it to you for jumping into this challenge. I have made pork dumplings before, but my husband and I were always a little wary about whether they were properly cooked...And I should state, for the record, that I have not made the wrappers from scratch. Does homemade pasta count? 🙂
I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
Editor
.-= TasteStopping´s last blog ..Dumped-lings =-.
I adore potstickers, and usually make a vegetarian version that seems to please everyone while staying away from pork and shrimp, for those who don't or can't eat those foods. There is nothing quite as satisfying as achieving that crusty side on the dumplings!
.-= Lydia (The Perfect Pantry)´s last blog ..The Perfect Pantry's fridge, freezer and fresh: 73 essential ingredients =-.
I'm looking forward to trying this out. I am from Saipan and this is one thing i really miss eating from there. Well i can't wait to try this recipe. I just love to make things from scratch.