Chinese Potstickers

Ready in : 45 mins

If you have approximately 45 minutes to spend in the kitchen, Chinese Potstickers might be an excellent dairy free recipe to try. This recipe makes 24 servings with 135 calories, 4g of protein, and 5g of fat each. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A couple people really liked this hor d'oeuvre. This recipe is typical of Chinese cuisine. This recipe from Foodista requires vegetable oil, flour to dust, scallions, and sugar. 37 people have tried and liked this recipe. Overall, this recipe earns a rather bad spoonacular score of 23%.

Diets

DAIRY FREE

Ingredients

ground pork

200 g

water chestnuts

100 g

sea salt

1 teaspoon

sugar

1 teaspoon

ground pepper

0.5 teaspoon

soy sauce

2 teaspoons

sesame oil

2 teaspoons

shaoxing huatiao wine

1 tablespoon

scallions

2 tablespoons

dumpling wrappers

25

flour to dust

24 servings

vegetable oil

4 tablespoons

water

0.6666667 cups

Cooking in Steps

1
Place 200g of ground pork in a large mixing bowl. If preferred, pork may be substituted with ground chicken.

ground chicken

ground pork

pork

mixing bowl
2
Add 1 teaspoon of sea salt, 1 teaspoon of fine sugar, add 1/2 teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil and 1 tablespoon of Shaoxing Huatiao wine.

ground black pepper

light soy sauce

sesame oil

sea salt

sugar

wine
3
Place 100g of canned water chestnuts in a chopper/blender. Chop the water chestnuts to small pieces.

canned water chestnuts

water chestnuts

blender
4
Add the chopped water chestnuts to the pork mixture. If preferred, use spinach or cabbage in place of water chestnuts.

water chestnuts

cabbage

spinach

pork
5
Add 2 to 3 tablespoons of finely chopped scallions or spring onions to the pork mixture.

spring onions

green onions

pork
6
Combine all the filling ingredients well.
7
Thaw the dumpling wrappers if they are frozen. Keep them well covered until they are ready to be used.

dumpling wrappers
8
Dust a dish generously with flour. This will hold the dumplings once they are made.

all purpose flour
9
Dust the table generously with flour. Carefully separate the sheets of dumpling wrappers and lay them on the table. Fill each wrapper with about 1.5 teaspoons of the prepared pork filling.

dumpling wrappers

all purpose flour

pork
10
Prepare a bowl of water. Dip finger into the water and lightly wet the rim of each dumpling wrapper.

water

bowl
11
Bring the dumpling wrapper together till the opposite ends meet. Gently push the filling into the wrapper and pinch the top tip of the dumpling wrapper to seal it.
12
From the centre of the dumpling, fold a pleat on ONE side and bring it to the other side of the dumpling. Fold towards the centre of the dumpling. Pinch to seal it.
13
Repeat and create a 2nd pleat. Be mindful to pinch tight to seal the dumpling well. Repeat and create a 3rd pleat. Each side should have 3 pleats.
14
Repeat the same pleating on the other end of the dumpling. Always ensure that the pleats face the centre of the dumpling.
15
Place all prepared dumplings in a well floured dish ensuring that they do not touch each other. Set aside till ready to cook. They can also be frozen at this stage.
16
To cook the potstickers, add 2 to 3 tablespoons of vegetable oil to a very hot frying pan. The potstickers should be cooked in at least 2 batches.

vegetable oil

potstickers

frying pan
17
When the oil is hot, add the dumplings ensuring that the flat surfaces face down. Pan fry till the bottoms of the dumplings are a nice golden brown.

cooking oil

frying pan
18
Add 1/3 cup of water to the pan. Cover the pan immediately and let the steam cook the dumplings for 4 to 5 minutes.

water

frying pan
19
Once the water has evaporated, remove the cover and let the dumplings sit in the hot pan for another minute for its base to crisp up again. These are now Chinese potstickers.

potstickers

water

frying pan
20
Gently transfer the potstickers to a plate.

potstickers
21
Serve immediately.
22
These Chinese potstickers are best served with a vinegar dip made with balsamic or black chinese vinegar and thinly sliced ginger. Soy sauce, chili oil or sesame oil may also be added to the dipping sauce.

potstickers

sesame oil

chili oil

soy sauce

vinegar

ginger

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Chinese Potstickers

Diets

DAIRY FREE

Ingredients

ground pork

200 g

water chestnuts

100 g

sea salt

1 teaspoon

sugar

1 teaspoon

ground pepper

0.5 teaspoon

soy sauce

2 teaspoons

sesame oil

2 teaspoons

shaoxing huatiao wine

1 tablespoon

scallions

2 tablespoons

dumpling wrappers

25

flour to dust

24 servings

vegetable oil

4 tablespoons

water

0.6666667 cups

Cooking in Steps

1 Place 200g of ground pork in a large mixing bowl. If preferred, pork may be substituted with ground chicken.

ground chicken

ground pork

pork

2 Add 1 teaspoon of sea salt, 1 teaspoon of fine sugar, add 1/2 teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil and 1 tablespoon of Shaoxing Huatiao wine.

ground black pepper

light soy sauce

sesame oil

sea salt

sugar

wine

3 Place 100g of canned water chestnuts in a chopper/blender. Chop the water chestnuts to small pieces.

canned water chestnuts

water chestnuts

4 Add the chopped water chestnuts to the pork mixture. If preferred, use spinach or cabbage in place of water chestnuts.

water chestnuts

cabbage

spinach

pork

5 Add 2 to 3 tablespoons of finely chopped scallions or spring onions to the pork mixture.

spring onions

green onions

pork

6 Combine all the filling ingredients well.

7 Thaw the dumpling wrappers if they are frozen. Keep them well covered until they are ready to be used.

dumpling wrappers

8 Dust a dish generously with flour. This will hold the dumplings once they are made.

all purpose flour

9 Dust the table generously with flour. Carefully separate the sheets of dumpling wrappers and lay them on the table. Fill each wrapper with about 1.5 teaspoons of the prepared pork filling.

dumpling wrappers

all purpose flour

pork

10 Prepare a bowl of water. Dip finger into the water and lightly wet the rim of each dumpling wrapper.

water

11 Bring the dumpling wrapper together till the opposite ends meet. Gently push the filling into the wrapper and pinch the top tip of the dumpling wrapper to seal it.

12 From the centre of the dumpling, fold a pleat on ONE side and bring it to the other side of the dumpling. Fold towards the centre of the dumpling. Pinch to seal it.

13 Repeat and create a 2nd pleat. Be mindful to pinch tight to seal the dumpling well. Repeat and create a 3rd pleat. Each side should have 3 pleats.

14 Repeat the same pleating on the other end of the dumpling. Always ensure that the pleats face the centre of the dumpling.

15 Place all prepared dumplings in a well floured dish ensuring that they do not touch each other. Set aside till ready to cook. They can also be frozen at this stage.

16 To cook the potstickers, add 2 to 3 tablespoons of vegetable oil to a very hot frying pan. The potstickers should be cooked in at least 2 batches.

vegetable oil

potstickers

17 When the oil is hot, add the dumplings ensuring that the flat surfaces face down. Pan fry till the bottoms of the dumplings are a nice golden brown.

cooking oil

18 Add 1/3 cup of water to the pan. Cover the pan immediately and let the steam cook the dumplings for 4 to 5 minutes.

water

19 Once the water has evaporated, remove the cover and let the dumplings sit in the hot pan for another minute for its base to crisp up again. These are now Chinese potstickers.

potstickers

water

1
Place 200g of ground pork in a large mixing bowl. If preferred, pork may be substituted with ground chicken.

2
Add 1 teaspoon of sea salt, 1 teaspoon of fine sugar, add 1/2 teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil and 1 tablespoon of Shaoxing Huatiao wine.

3
Place 100g of canned water chestnuts in a chopper/blender. Chop the water chestnuts to small pieces.

4
Add the chopped water chestnuts to the pork mixture. If preferred, use spinach or cabbage in place of water chestnuts.

5
Add 2 to 3 tablespoons of finely chopped scallions or spring onions to the pork mixture.

6
Combine all the filling ingredients well.

7
Thaw the dumpling wrappers if they are frozen. Keep them well covered until they are ready to be used.

8
Dust a dish generously with flour. This will hold the dumplings once they are made.

9
Dust the table generously with flour. Carefully separate the sheets of dumpling wrappers and lay them on the table. Fill each wrapper with about 1.5 teaspoons of the prepared pork filling.

10
Prepare a bowl of water. Dip finger into the water and lightly wet the rim of each dumpling wrapper.

11
Bring the dumpling wrapper together till the opposite ends meet. Gently push the filling into the wrapper and pinch the top tip of the dumpling wrapper to seal it.

12
From the centre of the dumpling, fold a pleat on ONE side and bring it to the other side of the dumpling. Fold towards the centre of the dumpling. Pinch to seal it.

13
Repeat and create a 2nd pleat. Be mindful to pinch tight to seal the dumpling well. Repeat and create a 3rd pleat. Each side should have 3 pleats.

14
Repeat the same pleating on the other end of the dumpling. Always ensure that the pleats face the centre of the dumpling.

15
Place all prepared dumplings in a well floured dish ensuring that they do not touch each other. Set aside till ready to cook. They can also be frozen at this stage.

16
To cook the potstickers, add 2 to 3 tablespoons of vegetable oil to a very hot frying pan. The potstickers should be cooked in at least 2 batches.

17
When the oil is hot, add the dumplings ensuring that the flat surfaces face down. Pan fry till the bottoms of the dumplings are a nice golden brown.

18
Add 1/3 cup of water to the pan. Cover the pan immediately and let the steam cook the dumplings for 4 to 5 minutes.

19
Once the water has evaporated, remove the cover and let the dumplings sit in the hot pan for another minute for its base to crisp up again. These are now Chinese potstickers.

20
Gently transfer the potstickers to a plate.

21
Serve immediately.

22
These Chinese potstickers are best served with a vinegar dip made with balsamic or black chinese vinegar and thinly sliced ginger. Soy sauce, chili oil or sesame oil may also be added to the dipping sauce.