Homemade Chinese potstickers with pork scallion filling. You’ll never have to order these dumplings from a restaurant again with this 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!
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 3/4 cups water, boiling
- 1 tablespoon water, cold
- 1 cup ground pork
- 2 cups napa cabbage, finely shredded and chopped
- 1/4 cup green onion, minced
- 2 teaspoons ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup chicken stock, or broth
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil, for frying
- 2/3 cup water, for steaming potstickers
- Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (will look clumpy). Cover the bowl with a cloth and let rest for 5 minutes.
- Add 1 tablespoon of cold water to the dough, knead for about 2 minutes, until combined and a ball has formed. Cover the bowl with plastic wrap, and allow the dough to rest for 15 minutes.
- Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow to rest for 15 minutes.
- Combine all filling ingredients. Cook a small amount of the filling in a frying pan, taste and season if needed. Set aside until ready to fill the potstickers.
- Divide dough into two parts and roll each our 1 inch in diameter and about 12 inches long. Make sure to keep the dough covered with plastic wrap until ready to roll to prevent dough from drying out. Cut rolls into 1-inch slices and roll into a ball. Lightly flour if sticky, then flatten and roll out each piece to a 3-to-3 1/2 inch diameter circle, 1/16 -1/8 inch thick. If you would like a more symmetrical circle, use a 3-to-3 1/2 inch round biscuit cutter to cut a circle out of the rolled out piece of dough.
- To assemble the dumpling: Place about 1-2 teaspoons of filling in the center of each wrapper. Fold the dough into a moon shape, pressing the edges together and making sure the filling stays inside the dumpling. Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats.
- Remove the finished pot sticker to a tray dusted with flour; keep covered with a cloth.
- To cook, heat a heavy 10-inch skillet over medium-high heat until drops of water sprinkled on the pan sizzle and dry up. Add 1 tablespoon of vegetable oil to coat the bottom evenly.
- Add enough pot stickers to fill the pan, arranging them closely together. Reduce heat to medium and pan-fry for 2 minutes, or until bottoms are lightly browned.
- Add enough water (about 2/3 cup) to the pan until the potstickers slightly less than half way covered. Cover the skillet and cook for 6 to 8 minutes or until liquid has evaporated.
- Remove cover and continue to pan fry until they can be moved around easily. Serve hot.