Forevermama's Authentic Pot Stickers (Northern Chinese)

4-5
Servings
35m
Prep Time
20m
Cook Time
55m
Ready In


"This is an authentic recipe derived from the North of China. This was given to me by a culinary professor who studied cooking in China. They are Truly Delicious and abundant with flavor. I've also made this using chicken, which I comment upon in the recipe, in place of the pork which comes out just as yum! I hope you and yours enjoys these just as much as we do!"

Original recipe yields 4-5 servings
OK
  • FOR DIPPING SAUCE

Nutritional

  • Serving Size: 1 (163.2 g)
  • Calories 306.5
  • Total Fat - 13.7 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 41.3 mg
  • Sodium - 1827.3 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.9 g
  • Protein - 13 g
  • Calcium - 41.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.4 mg

Step 1

Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside.

Step 2

Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result).

Step 3

Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well.

Step 4

Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings.

Step 5

Heat a large skillet over high heat until it is hot. Add the peanut oil (you may need to use more than 1 T) and place the dumplings, flat side down in the pan. Turn down the heat and cook about 2 minutes or until they are lightly browned (you do not need to turn these over). (You may need 2 skillets). Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. Uncover the pan and continue cooking another 2 minutes. Remove the dumplings to a serving platter and serve with the Dipping Sauce.

Step 6

Dipping Sauce: mix all ingredients together. Taste for seasoning and correct if necessary. (The amounts given are approximate, as I normally eye-ball it).

NOTE: Though the authentic recipe uses pork, I have used chicken breast as well which I ran through the food processor


Step 7

The serving size of 4-5 is approximate because it all depends if you serve this as an appetizer versus a main meal

Tips & Variations


No special items needed.

Avery And Maxs Mom

Not to difficult to assemble once you get the hang of it. Just make sure not to overfill. Delicious, and a do again and again for us!

(17 Jun 2019)

QueenCook

Other than steaming them in my steamer, I made them just like in the recipe. They were so so delicious! I used Luluj's dumpling sauce to dip them in.

review by:
(16 Dec 2018)

KATO BABY

These pot stickers were delicious, we loved the filling. They were relatively quick and easy to make with lovely results. We enjoyed them very much. Thanks for sharing. Made FYC tag game.

review by:
(23 May 2017)

Daily Inspiration

These potstickers are awesome! They are easy to prepare once you get the hang of crimping them. Loved the dipping sauce. Can't wait to try them again when I have guests over.

(31 May 2016)

MsPia

Delicious!

review by:
(1 Feb 2016)

MeganMuffins

I have wanted to try my hand at making these for a long time and after seeing this recipe I decided this was it. They are easy to mix up and stuff. The crimping of the edges went without any major problems. This was the part of it that intimidated me all this time, but when I started doing it, it really was easier than I had anticipated. They are so delicious! I loved the dipping sauce and the pot stickers were loaded with the great taste of Asia. I will make these and freeze them ahead for when I feel like including them in my Chinese meals!

review by:
(30 Apr 2015)