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How to make the Chinese-style pork dumplings you're craving

Food Blogger, Coupon Clipper, Pantry Stocker, Good Deal Hunter & Adorer of Boston Terriers

These pan-fried pot stickers are easier to make than you think

Pan-fried Chinese dumplings are my favorite appetizer to order when I'm at an Asian restaurant. They're so dang good dipped in tangy, vinegar-based dipping sauce.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Well, guess what! You can make them in your very own kitchen.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

To start, to a large bowl, add ground pork, egg, green onion, garlic, ginger root, sugar, soy sauce, sesame oil, cornstarch, salt and pepper.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Then just mix all ingredients together. Super easy.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

I like the way the dumplings look when using round wonton wrappers (gow gee wrappers), but sometimes I can only find square ones at the store. So I used a cookie cutter to make them round. But feel free to use the square wrappers if you like, or maybe you'll get lucky and find the round ones in the grocery store.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Brush water around the edges of the wrapper.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Add about 1 teaspoon of the meat mixture toward the top of the wrapper, leaving empty space around the edges.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Fold the wrapper in half over the meat.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Pinch the edges together tightly.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Set the dumplings on waxed or parchment paper.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Cover them with a damp paper towel to prevent them from drying out while making the remaining dumplings.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Once the dumplings are assembled, you can freeze them at this point until you're ready to cook them. To freeze, keep the dumplings on that same pan or plate, and place the whole thing in the freezer just long enough for the dumplings to start to freeze. Then transfer the dumplings to a large Ziploc freezer bag, and place them back into the freezer to continue freezing. Par-freezing the dumplings before putting them into the bag should help prevent them from sticking together when frozen.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

When you're ready, you'll need to cook your dumplings in batches. Heat a large skillet on medium heat, and add the canola oil (2 tablespoons of oil per batch in a large skillet). Wait a moment for the oil to heat up, and then add the pot stickers. Let them cook until the edges start to brown (about 3 or 4 minutes).

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Then very, very carefully, add the water to the pan. Be super careful, because the hot oil will pop. So stand back while pouring in the water.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Once the water is in the pan, bring it to a boil.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Cover with a lid, and turn the heat down slightly.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Let cook until the meat inside the dumplings is thoroughly cooked (about 8 to 10 minutes). When the water evaporates, the dumplings will brown just a bit. Watch the dumplings closely, and don't let them cook too much after the water evaporates, or they'll burn. Transfer the dumplings to serving dishes.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

In a medium-size bowl, mix together all the sauce ingredients.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Serve the dumplings while warm with the balsamic vinegar sauce.

These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster/SheKnows

Garnish with a sprig of cilantro, if desired.

Prep time: 50 minutes | Cook time: 20 minutes | Total time: 1 hour 10 minutesYields 50

Ingredients:

For the dumplings

  • 3/4 pound ground pork
  • 2 green onions, diced (green parts included)
  • 2 garlic cloves, peeled and diced
  • 1 teaspoon peeled and diced ginger root
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sesame oil
  • 1 egg
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 4 dashes ground black pepper
  • 3 dashes salt
  • 1 (12-ounce, approximately 50-count) package round pot sticker (gow gee) wrappers or square wonton wrappers
  • 1/4 cup canola oil (Amount may vary depending on the size of the pan and number of batches needed for cooking all the dumplings. Use about 2 tablespoons of oil per batch made in a medium-size to large-size skillet.)
  • 1/2 cup water, for adhering edges of wonton wrappers
  • 2 cups water, for cooking the dumplings. (Use approximately 1 cup water per batch of dumplings made in a medium-size to large-size skillet. Depending on the number of batches, another cup of water may be needed.)
  • Cilantro sprigs, for garnish (optional)

For the balsamic vinegar sauce

  • 2 tablespoons balsamic vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 cup rice vinegar
  • 1-1/2 teaspoons sugar
  • 1 teaspoon peeled and diced ginger root
  • 1 pinch dried red pepper flakes (optional)

Directions:

For the dumplings

  1. To a large bowl, add the ground pork, green onion, garlic, ginger root, soy sauce, sesame oil, egg, sugar, cornstarch, pepper and salt. Mix all the ingredients together.
  2. On a large plate, lay a wonton wrapper, and with your finger or a pastry brush, add water around the edges.
  3. Spoon on approximately 1 teaspoon of the meat mixture toward 1 side of the wrapper, leaving empty space around the edges.
  4. Fold the wrapper in half over the meat.
  5. Pinch the edges tightly together. Set the dumplings on a cookie sheet or large plates lined with waxed or parchment paper.
  6. Repeat the process to make the remaining dumplings. Lay a damp paper towel over the completed dumplings so they don't dry out while you are making the remaining ones.
  7. Cook the dumplings in batches. Heat a large skillet on medium heat, and add the canola oil (about 2 tablespoons of oil per batch). Let the canola oil heat for just a moment, and add the dumplings. Let them cook until the edges start to brown.
  8. Very carefully, add the water to the pan. Be careful, and step back when adding the water, because the oil is hot and will spatter.
  9. Once the water comes to a boil, cover with a lid, and turn down the heat slightly.
  10. Let cook until the meat is thoroughly cooked (steamed), about 8 – 10 minutes.
  11. Remove the lid; the water should be evaporated by then. Let cook for just a moment to brown the bottoms of the dumplings.
  12. Remove from the pan, and serve warm with the balsamic vinegar sauce.

For the balsamic vinegar sauce

  1. To a medium-size bowl, add all the ingredients, and whisk together.
These pan-fried pot stickers are easier to make than you think
Image: Nancy Foster, design by Tiffany Egbert/SheKnows

More Chinese dumpling recipes

Quick Chinese dumplings
Pork dumplings
Pork and shrimp dumpling soup

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