I love oriental food and I always order dumplings and dim sum in restaurants! These are easy to make at home and you don’t need a steamer.
- Prep Time
- Cook Time
- Difficulty Level Medium
- (4.4 /5)
- 7 Rating
- 12 ounce package (about 50) round potsticker or gyoza wrappers
- 1/2 pound ground pork
- 2 cups finely shredded cabbage
- 1 1/2 tablespoons finely minced ginger
- 1 large portabella mushroom, finely diced
- 1 carrot, grated
- 5 small garlic cloves, finely minced
- 2 to 3 green scallions, diced
- 1 large egg
- 1 tablespoon tamari or soy sauce
- 2 teaspoons sesame seed oil
- 1/2 teaspoon EACH: salt, black pepper
- For Frying (per batch):
- 2 tablespoons oil
- 2 tablespoons tamari sauce
- 1/4 cup water
- In large bowl combine ground pork meat and prepared cabbage, ginger, carrot, green onion and garlic and mix well. In separate small bowl whisk together egg, soy sauce and sesame oil. Add to mixture and season with salt and pepper. Mix well.
- Remove wrappers from package then keep covered with damp towel. Make one dumpling at a time - place 1 teaspoon of mixture in middle of each wrapper. Moisten edges with water using pastry brush. Fold wrapper in half and make 6 small pleats along the edge to seal the wrapper. Place dumplings seam-side up on large baking sheet and keep covered with damp towel. Press them down just slightly to flatten out bottom.
- Preheat a large, flat skillet to medium heat with several tablespoons canola oil. Add dumplings – arrange them seam side up in a tight circle so they are touching until pan is filled (it can take 2 to 3 batches to fry all dumplings). Fry uncovered for 1 minute. Mix together water and soy sauce and add to pan – tilt pan to distribute water evenly. Cover and turn heat down to low. Steam dumplings for 4 minutes then remove cover and let them fry until bottoms are golden brown. Remove pot stickers from pan carefully and repeat with remaining dumplings.
- Serve with soy sauce mixed with a dash of sesame oil and eel sauce or sweet chili sauce.