Chinese Potstickers

At some point, I’d like to try making my own dumpling dough, but for now the potsticker wrappers available in the refrigerated section of my grocery store serve as a quick, tasty substitute. These are great with a dipping sauce made from soy sauce, rice vinegar, grated ginger and chili paste.

dumplings

Chinese Potstickers

  • 1 lb ground pork
  • 1 c shredded cabbage (or cole slaw shreds)
  • 2 scallions, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp fish or oyster sauce
  • 2-3 chili peppers, seeded and minced
  • 1-2 packages round potsticker/wonton wrappers
  • 1 cup water
  • 1 tsp cornstarch

Combine all filling ingredients well. In a small bowl, mix cornstarch and water. Place a spoonful of filling in the center of each potsticker wrapper, then wet the edges with a finger dipped in the water. Fold over and pinch at the center of where the edges meet, and pleat, sealing well. Repeat with remaining filling and skins. Fry lightly on both sides in a frying pan with bit of peanut or canola oil and bake until cooked through, or place in a shallow frying pan surrounded by boiling water to steam until cooked.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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