Pot Stickers (Chinese Dumplings) Recipe
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Pot Stickers (Chinese Dumplings)

By: Ayeen  
"An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyozu wrappers and have filling left over for next time around."

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 715 people have saved this

Prep Time:
50 Min
Cook Time:
12 Min
Ready In:
1 Hr 2 Min

Servings  (Help)

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Original Recipe Yield 50 pot stickers
 

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • 4 pounds ground beef
  • 1 tablespoon minced fresh ginger root
  • 1 shallot, minced
  • 1 bunch green onions, chopped
  • 3 leaves napa cabbage, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon Asian (toasted) sesame oil
  • salt and white pepper to taste
  • 1 pinch white sugar
  • 1 (10 ounce) package round gyoza/potsticker wrappers
  • vegetable oil
  • 1/4 cup water

Directions

  1. Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
  2. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
  3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Footnotes

  • This recipe makes a large batch of filling, enough for several packages of dumpling wrappers. You can freeze filled, uncooked pot stickers by placing them on parchment-lined baking sheets without touching, letting them freeze solid, then placing the individually-frozen pot stickers into plastic bags for storage.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 411 | Total Fat: 22.3g | Cholesterol: 152mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Claire 
Great recipe. I did mine without the shrimp (didn't have any) and added orange zest for an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by Koreen Supporting Member (Click to learn more about Supporting Membership)
These pot stickers are wonderfully tasty. I did use ground turkey instead of the beef, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Jeremy 
Very good. It would be useful to know the ideal amount of vegetable oil to use. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2009 by Kris 
These are so delicious and not too difficult or time consuming. I used light olive oil to... MORE

 
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