Chinese-American
Pork Pot Stickers
Pan-fried dumplings with ginger-soy dipping sauce
hot_biteMediumChinese-American
Prep45 minCook15 minTotal60 minServes24Temphot
⚠ Contains: 🌾 Gluten, 🫘 Soy, 🌱 Sesame
Recipe
Ingredients
- 1 lbground pork
- 2 cupsnapa cabbage(finely shredded)
- 3green onions(minced)
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbspfresh ginger(grated)
- 40round dumpling wrappers
- 2 tbspvegetable oil(for frying)
- 0.5 cupwater(for steaming)
Instructions
- 1Salt cabbage and let drain 10 minutes; squeeze out excess moisture
- 2Mix pork, cabbage, green onions, soy sauce, sesame oil, and ginger
- 3Place 1 tablespoon filling in center of each wrapper; fold and pleat edges to seal
- 4Heat oil in large non-stick skillet over medium-high heat
- 5Add dumplings flat-side down; cook 2 minutes until bottoms are golden
- 6Add water, cover immediately, steam 5-6 minutes until cooked through and water evaporates
Notes
Pro Tips
The key is the steam-then-fry technique: add water to hot pan with dumplings, cover to steam, then remove lid to crisp bottoms. Filling should be seasoned assertively. Pleating takes practice but isn't essential for flavor.
History & Origin
Pot stickers (guotie) originated in China and became a tiki restaurant favorite through the Asian fusion approach of Polynesian pop restaurants. The contrast of crispy bottoms and soft, steamed tops makes them irresistible.
Pairs Well With
sakebeerrum
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