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Jan 23 / bryn

882. How to make pot stickers

I got ambitious.

I decided to make pot stickers for Chinese New Year.  What can I say?  I was feeling nostalgic after our trip.

I looked up a bunch of recipes online but I learned that are kinda all similar.

Pork, Napa Cabbage, Garlic, Ginger, Soy Sauce, Sesame Oil, Green Onions stuffed in a wrapper.

I had leftover wonton wrappers and used those.  I think they were  a little thin compared to normal dumpling wrappers, so I had some trouble with breakage.  Otherwise I think they turned out well and were slightly “fresher” tasting than the frozen kind purchased at your local warehouse store :-)

One of the “new” ingredients for me was napa cabbage.  It’s Chinese cabbage.  It’s similar to bok choy (in my opinion).  We found it at Safeway.

All the ingredients for the “sauce” that you mix with the cabbage and pork.

Making them into dumplings.  It’s not hard, it just takes some time.

All fried up and ready to eat!

Recipe (adapted from Steamy Kitchen and All Recipes)

1.25 lbs ground pork
3/4 of a head of Napa Cabbage (normal cabbage is probably fine)
2 cloves of garlic
1.5″ ish piece of ginger (I like ginger)
1/4 cup green onions
2 Tbs Soy Sauce
1 Tbs Sesame Oil
1 Egg
1 package pot sticker or dumpling wrappers (wonton wrappers worked ok for me)

1.  Separate the leaves of the cabbage and pulse in the food processor until minced.  Empty into separate bowl and sprinkle with about a tsp of salt salt.

2.  Put the ginger, garlic, green onions, soy sauce and sesame oil in the food processor and pulse 4-8 times.  Make sure the ginger and garlic are finely chopped.  Hopefully you peeled the ginger :-)

3.  Mix the ginger/garlic mixture with the pork and egg.  Squeeze the liquid from the cabbage and add it to the pork/garlic/ginger/egg mixture.  I grabbed small handfuls and squeezed as tightly as I could.  You want it as dry as possible.

4.  Spoon about 1-2 tsps worth of the mix into the center of a wrapper.  Moisten half of the edge of the wrapper and fold over the other edge (probably makes more sense in picture form).  Take care to remove as much air as possible and fully seal the edge.

5.  Once you’ve made all your dumplings, drop them into a pot of boiling water for about 7 minutes.  Spoon them onto a cooling rack (I put a towel under the rack).  At this point you can refrigerate or fry.

6.  To fry, put about 1-2 tbs of olive oil in the bottom of a pan over med heat.  Once hot, add around 8 or so dumplings and wait a few minutes until they begin to brown.  Once brown, flip and continue browning the second side.

7.  Serve with soy sauce (some people like to mix a little red wine or rice vinegar with the soy sauce).

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2 Comments

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  1. Cathy / Jan 23 2012

    Sounds good! Every holiday season we make fried won ton with pork, green onions, water chestnuts, shrimp, etc. Delicious and my favorite part of the holidays. We usually put the napa cabbage in miso soup so my mom buys it a lot. Look at you, adventurous cook!

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