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Pot Stickers Recipe

Name: Malaya Kitchen Asian Fusions Pot Stickers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 30 count round dumpling wrappers (3–4 inch / 7–10 cm); 0.25 cups water for sealing; 1 tbs cornstarch (for dusting); 1 cups ground pork (or ground chicken/tofu); 1 cups Napa cabbage, finely chopped and squeezed dry; 3 stalks scallions (green onions), finely chopped; 1 tsp fresh ginger, minced; 1 clove garlic, minced; 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp shaoxing wine (or dry sherry); 0.5 tsp salt; 0.25 tsp white pepper (or black), ground; 1 tsp vegetable oil (to mix into filling); 2 tbs neutral oil (vegetable, canola, or peanut); 0.5 cups water (for steaming in pan); 2 tbs soy sauce; 1 tbs rice vinegar; 0.5 tsp sesame oil; 0.5 tsp chili oil or chili flakes; 1 stalks scallion, thinly sliced (for garnish)

Inspired by Malaya Kitchen Asian Fusion

Time1h

Serves4

Make Pot Stickers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling wrappers & sealing

30 count round dumpling wrappers (3–4 inch / 7–10 cm)

1/4 cups water for sealing

1 tbs cornstarch (for dusting)

Filling

1 cups ground pork (or ground chicken/tofu)

1 cups Napa cabbage, finely chopped and squeezed dry

3 stalks scallions (green onions), finely chopped

1 tsp fresh ginger, minced

1 clove Garlic, minced

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp shaoxing wine (or dry sherry)

1/2 tsp Celtic sea salt

1/4 tsp white pepper (or black), ground

1 tsp vegetable oil (to mix into filling)

Cooking

2 tbs neutral oil (vegetable, canola, or peanut)

1/2 cups water (for steaming in pan)

Dipping sauce (optional)

2 tbs Aged soy sauce

1 tbs Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp chili oil or chili flakes

1 stalks scallion, thinly sliced (for garnish)

Method

Prepare filling

If using Napa cabbage, finely chop and sprinkle with 1/4 tsp salt; let sit 5–10 minutes, then squeeze out excess moisture in a towel or sieve. This prevents soggy filling.

In a medium bowl combine ground pork, squeezed cabbage, chopped scallions, minced ginger and garlic. Add 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp shaoxing wine, 1 tsp vegetable oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix vigorously with a spoon or chop with a cleaver repeatedly to develop a slightly sticky, cohesive texture (about 1–2 minutes). Taste a small pinch (optional, cooked in microwave or pan) and adjust seasoning.

Assemble potstickers

Prepare a small bowl of water and lightly dust a work surface with cornstarch to keep wrappers from sticking. Keep wrappers covered with a damp towel so they don't dry out.

Place one wrapper on your palm or flat surface. Put about 1 teaspoon (approximately 5–7 g) of filling in the center — enough to form a plump dumpling without overfilling.

Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half to form a crescent, pressing at one end. Starting from one side, pleat the top edge toward the closed end with 3–5 small pleats, pressing firmly to seal and remove air. Repeat until all wrappers are filled. Lightly dust finished potstickers with a little cornstarch so they don't stick together on the tray.

Cook potstickers (pan-fry then steam)

Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Arrange potstickers in the pan, flat-side down, without crowding (work in batches if necessary). Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan — it will sizzle and produce steam. Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (pork should reach 160°F / 71°C).

Remove lid and increase heat to medium-high. Let any remaining water evaporate and crisp the bottoms for an additional 1–2 minutes to restore a brown, crisp base. Transfer potstickers to a plate lined with paper towel briefly to drain if desired.

Make dipping sauce (optional)

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil and 1/2 tsp chili oil or chili flakes. Garnish with thinly sliced scallion. Serve alongside hot potstickers.

Serving

Serve potstickers hot with dipping sauce. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet (pan-fry then steam briefly) to re-crisp the bottoms.