Beautiful and delicious homemade Chinese potsticker recipe with pork scallion filling. You will never have to order these dumplings from a restaurant again with this traditional recipe!
What was your favorite childhood food and do you still crave it? Well, I used to love eating handfuls of delicious Chinese potstickers!
Growing up eating Chinese food, at least, four times a week, especially dim sum, it set the tone for my taste buds. There is something about these handmade moon-shaped dumplings, filled with savory pork and scallion filling, and then dipped in salty and tangy soy and vinegar sauce that made for one of my ultimate comfort foods.
I’m excited to share my favorite homemade Chinese potstickers recipe with you, perfect for Chinese New Year!
This Chinese potstickers recipe makes 25-30 dumplings, so you can freeze the ones you don’t cook and have them ready when the next craving hits or if you have guests over! Just follow the same cooking instructions in the recipe, super easy!
If you are looking for a quick and flavorful dipping sauce, I like to mix soy sauce with some Rice Vinegar (add vinegar to soy sauce until you get the tanginess you like, about 1:1). Don’t be afraid to try different fillings, the dough is the perfect dumpling base, so you can get as creative as you like!
If you’ve ever told someone that you love to cook, then this recipe is your proof! Making homemade dumplings from scratch requires a little bit of sweat, patience, and finesse.
After kneading the dough for fifteen minutes, you will have worked muscles in your arms and hands you never knew existed! But don’t worry, it’s all worthwhile because as you practice, your perfect potsticker pleats will be gorgeous when steamed and the taste is heavenly!
Once you get the recipe down, make sure to recruit some of your favorite eaters for a dumpling party! It will make the experience, even more, fun and enjoyable!
Why does kneading the dough take so long?
To create the beautiful elastic dough, perfect for rolling and filling potstickers gluten bond formation needs to occur in the mixture. This happens when water hydrates proteins (glutenin and gliadin) in the dough and is mixed. If you don’t add some shear (kneading), the gluten bonds will not form. Kneading will create the elastic and pliable dough you need for shaping the potstickers and holding the meat inside when cooked. So don’t give up and roll those sleeves up!