I love Chinese dumplings and pot stickers. This is quite a simple recipe, especially if using store bought dumpling wrappers. The dipping sauce is delicious, and the pot stickers hit the spot. While I think there are still a few dumpling secrets to getting the filling to be in the umami realm, these are pretty good… with the dipping sauce they hit the spot. This is a simple recipe. I love the suggestion to put them on a sheet pan and freeze them to use whenever the mood strikes. I cooked these in my stainless steel sauté pan with lid as I do not have a non stick pan and they came out great when nudged with a spatula.
- I made two batches of these, one with ground chicken and one with ground pork. The chicken was ground chicken thighs and the pork was tenderloin with less fat, so the chicken actually tasted more moist and flavorful due to the fat content in the meat.
- I amped up the ginger in both the sauce and the dipping sauce because I love ginger, I doubled or tripled it, and I grated on the medium grate with a box grater.
- I used a two tablespoons of Oyster Sauce in the chicken and pork mix, and some white pepper to add a bit more spice and flavor.
- I clicked on the link in the recipe for the pictures to see how to wrap the dumpling-they are very east to duplicate.
Here is the recipe:
Click on the link above or I have copied and pasted the recipe from the LC blog:
Pot Stickers Recipe
- Quick Glance
- 45 M
- 1 H, 15 M
- 36 pot stickers
- For the dipping sauce
- 1 cup Chinese black vinegar (you can find this at Chinese markets, but buy the good stuff with real ingredients and not “caramel coloring”)
- 1/2 teaspoon minced fresh ginger root
- 1 teaspoon toasted sesame oil
- 1 tablespoon minced fresh cilantro
- 1/4 cup light soy sauce
- 1 tablespoon granulated sugar
- For the dumplings
- 12 ounces ground beef or ground pork (preferably not lean)
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon minced fresh ginger root
- 3/4 cup minced scallions, light green and white parts
- 1/2 teaspoon granulated sugar
- 2 teaspoons toasted sesame oil
- Pinch salt
- About 36 three-inch round dumpling wrappers (store-bought or homemade)
- 1 1/2 to 3 tablespoons mild vegetable oil
- 3/4 cup cold water, plus more for sealing the pot stickers
- Make the dipping sauce
- 1. Whisk together the black vinegar, ginger, sesame oil, cilantro, soy sauce, and sugar in a small bowl. Set aside.
- Make the dumplings
- 2. Combine the meat, soy sauce, cornstarch, ginger, scallions, sugar, sesame oil, and salt in a bowl and stir in one direction with a chopstick until just mixed. [Editor’s Note: We don’t understand the rationale behind the one-chopstick thing, either. Nor did our recipe testers, not even the ones who grew up making pot stickers at their mothers’ sides. So try it or not. Up to you.]
- 3. Fill a small bowl with some cold water. Hold a dumpling wrapper in the palm of your hand and place 1 heaping teaspoon filling in the center. Dip your finger in the water and run it around the edge of the wrapper (this helps make a good seal). Lightly fold the wrapper over on itself, but don’t touch the edges together yet. Only seal the edges in the middle. Then, starting at one end, use your fingers to make a small pleat in the edge of the wrapper closest to you. Then press the pleat into the edge beneath it and pinch together to seal. Keep making pleats along the dumpling opening in this way until it’s completely sealed. The pleating should produce a dumpling that stands up on a flat bottom, pleats sticking up. (Feeling a little lost? We were, too, until we saw these nifty pot sticker how-to photos. ) Repeat with the remaining filling and wrappers. (You can freeze the uncooked dumplings for up to a few months.)
- 4. Heat 1/2 to 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Place 12 dumplings, pleat side up, in a single layer in the skillet so they’re just barely touching each other. Cover and cook for 1 minute. Decrease the heat to medium-low, carefully pour 1/4 cup water into the skillet (watch out, it may spatter), and cook, covered, until all the water is absorbed by the dumplings and their bottoms are crusty brown, 8 to 10 minutes. Transfer to a plate. Repeat this process twice more with the remaining dumplings, oil, and water.
- 5. Serve the dumplings on a platter or in a bamboo steamer and pass the dipping sauce on the side.
- To freeze the pot stickers, spread the uncooked dumplings in a single layer on a baking sheet that’s lightly slicked with oil, taking care that the pot stickers don’t touch each other. Place the sheet in the freezer until the pot stickers are almost frozen, at least 30 minutes. Then gently place the dumplings in a large resealable plastic bag and toss in the freezer for up to 3 months. When you’re ready to chow down on the pot stickers, take out as few or as many as you need. But don’t defrost the dumplings. Cook them frozen exactly like you would fresh dumplings—just add 3 minutes to the cooking time after you’ve added the water to the skillet.