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Pot Sticker Recipe

Name: Noodles POT STICKER Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork (preferably 20% fat); 1 cups napa cabbage, finely chopped; 3 tbsp green onions, finely sliced; 1 tsp garlic, minced; 1 tsp fresh ginger, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine or dry sherry (optional); 1 tsp salt; 0.25 tsp ground white pepper (or black pepper); 1 tsp cornstarch; 36 to taste round dumpling wrappers (3.5–4 inch / 9–10 cm); 0.25 cups water for sealing wrappers; 2 tbsp vegetable oil (for pan-frying); 0.5 cups water for steaming/pan-frying; 2 tbsp soy sauce; 1 tbsp rice vinegar; 0.5 tsp sesame oil; 0.5 tsp chili oil or chili flakes (optional); 0.25 tsp sugar (optional, to balance); 1 tbsp thinly sliced green onion or cilantro (optional)

Inspired by Noodles

Time1h

Serves4

steamed or pan-fried pork and vegetable dumpling

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Ingredients

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Dumpling filling

1 cups ground pork (preferably 20% fat)

1 cups napa cabbage, finely chopped

3 tbsp green onions, finely sliced

1 tsp Garlic, minced

1 tsp fresh ginger, minced

1 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine or dry sherry (optional)

1 tsp Celtic sea salt

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

1 tsp Cornstarch

Wrappers & assembly

36 to taste round dumpling wrappers (3.5–4 inch / 9–10 cm)

1/4 cups water for sealing wrappers

2 tbsp vegetable oil (for pan-frying)

1/2 cups water for steaming/pan-frying

Dipping sauce

2 tbsp Aged soy sauce

1 tbsp Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp chili oil or chili flakes (optional)

1/4 tsp sugar (optional, to balance)

1 tbsp thinly sliced green onion or cilantro (optional)

Method

Dumpling filling

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean towel or between hands to remove excess liquid. Measure the drained cabbage — it should be about 1 cup.

Mix filling

In a large bowl combine the ground pork, drained cabbage, sliced green onions, minced garlic and ginger. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine (if using), 1 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon cornstarch. Mix thoroughly with a spoon or by pressing repeatedly with a spatula until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Keep chilled until ready to assemble.

Wrappers & assembly

Set up assembly station

Arrange wrappers on a clean work surface covered with a lightly damp towel to prevent drying. Have a small bowl of water nearby for sealing and a plate to hold finished dumplings.

Fill and fold potstickers

Place about 1 tablespoon of filling in the center of a wrapper (adjust slightly so the wrapper can be sealed without overfilling). Dip your finger in the bowl of water and run it around the wrapper edge. Fold the wrapper in half over the filling and pleat or press the edges together to seal, creating a flat bottom for pan-frying. Repeat with remaining wrappers and filling. You should yield about 30–36 potstickers depending on filling amount used per wrapper.

Cooking (pan-fry and steam — classic potsticker)

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Return the pan to medium-high until the oil is shimmering.

Pan-fry bottoms

Place potstickers flat-side down in the skillet in a single layer, leaving a little space between each. Cook without moving for 2–3 minutes, until the bottoms are golden brown.

Steam to cook through

Carefully pour 1/2 cup water into the hot pan (it will sizzle), then immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 6–8 minutes, or until the filling is cooked through and wrappers are tender and slightly translucent.

Crisp bottoms

Remove lid and increase heat to medium-high. Continue cooking another 1–2 minutes to evaporate remaining water and re-crisp the potsticker bottoms. Transfer cooked potstickers to a serving plate with the browned side up.

Dipping sauce

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), 1/4 teaspoon sugar, and 1 tablespoon sliced green onion or cilantro. Adjust to taste and serve alongside hot potstickers.