Meat and Shrimp Potstickers
Potstickers (锅贴 鍋貼 guōtiē; literally "pot stick") are a Northern Chinese-style dumpling popular as a street food, appetizer, or side order in Japanese and Chinese cuisine. This dish is often served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (or chicken), cabbage, scallions, ginger, and sesame seed oil. The mixed filling is sealed into a dumpling wrapper, steamed in a wok, and then fried to crispness on one side in a shallow frying pan. Th
- Prep
- 25 min
- Cook
- 1 hr 1 min
- Total
- 1 hr 26 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix together the filling ingredients.
Procedure
Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue.
Procedure
Lay out one of the gyoza wrappers in front of you.
Procedure
Dip your finger in the water and moisten the edges of the wrapper.
Procedure
Place a heaped teaspoon of filling in the middle of the wrapper.
Procedure
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
Procedure
Heat 2 tablespoons oil in a large skillet or wok.
Procedure
When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
Procedure
Without turning the dumplings over, add 1 cup of water and cover.
Procedure
Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
Procedure
Let the dumplings cook for a few more minutes with the heat turned off.
Procedure
Serve the potstickers with dipping sauce or soy sauce.
Photo: Wikimedia contributor · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
