Pot Stickers

Pot Stickers Recipe: Irresistible Homemade Chinese Dumplings

Hello! Let's prepare some delicious pot stickers, those Chinese dumplings that combine a juicy filling with a crispy and soft texture at the same time. They are perfect for an appetizer or to accompany your favorite meals with that oriental touch that everyone loves.

• Fresh ingredients: meat, vegetables, and spices for an authentic flavor.
• Special texture: fried and steamed to contrast crispy and juicy.
• Ease of preparation: simple techniques so you can make them at home without complications.

Preparation time

Find out how long it will take you to prepare these pot stickers to plan your cooking efficiently.

• Preparation: 30 minutes
• Cooking: 15 minutes
• Total: 45 minutes
• Servings: 6 people
• Difficulty: Easy

Ingredients

For the filling

• 450 g ground beef
• 110 g ground pork
• 1/2 cup finely chopped napa cabbage
• 1 medium carrot, finely grated
• 1/4 yellow onion, very finely chopped
• 4 cloves garlic, finely chopped
• 1 lightly beaten egg
• 1/2 teaspoon of ground black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 package square wonton wrappers

For the cooking and dipping sauce

• 2 tablespoons canola or vegetable oil
• 1/4 cup water
• 1/4 cup soy sauce
• 2 teaspoons sesame oil

If you can't find napa cabbage, you can replace it with finely chopped white cabbage or kale. For the wrappers, if you don't have wonton, gyoza wrappers or thin pastry empanada wrappers also work well.

Utensils we will use

• Large mixing bowl
• Large non-stick pan
• Sharp knife and cutting board
• Spoon and spatula for mixing
• Small bowl for warm water
• Pot with lid for steaming (optional) or lid to cover the pan

Preparation

1. Mix the filling

1. Combine the ingredients: In a large bowl, mix the ground beef and pork, napa cabbage, grated carrot, onion, garlic, egg, black pepper, soy sauce, and sesame oil.
2. Mix gently: With clean hands or a spoon, integrate everything without compacting too much so that the filling remains juicy.

2. Form the pot stickers

1. Place the filling: Place a small spoonful (approximately a level tablespoon) in the center of each wrapper.
2. Moisten to seal: Moisten the edges of the wrapper with warm water using your finger.
3. Fold and seal: Fold the wrapper in half and press to close tightly. Use a fork to crimp and ensure it doesn't open – this step prevents the dough from coming apart when cooking.

3. Cook the pot stickers

1. Heat the pan: Use medium-high heat and add the canola or vegetable oil.
2. Fry the pot stickers: Place the pot stickers in the pan flat side down, and cook until the bottom is golden and crispy, about 2-3 minutes.
3. Add the liquid for steaming: Carefully pour the water and soy sauce into the pan (it will steam). Cover the pan with a lid and reduce the heat to medium-low to steam for about 5 minutes.
4. Remove the lid: Uncover and let the liquid evaporate so that the bottom regains its crispy texture.

To finish and serve

Carefully remove the pot stickers and place them on a plate to keep warm. Serve with sesame and soy sauce or a spicy sauce to taste. They can be served with coconut rice, sautéed vegetables, or your favorite oriental side dish to balance the meal.

I want to share these tips with you

• Careful mixing: For a juicy and tender filling, avoid over-kneading the meat, just integrate.
• Perfect sealing: Use warm water — not cold — so the edge sticks well and doesn't open when cooking.
• Cooking control: The key to the pot sticker is balancing frying and steaming to achieve a crispy texture without drying out the inside.
• Varied sauces: Try with chili sauce Asian or sweet and sour sauce to give a different profile to the tasting.
• Storage: If freezing, avoid refrigerating raw pot stickers; freeze them before cooking and cook directly from the freezer when desired.

Nutritional Information

• Calories: 467 kcal
• Proteins: 29 g
• Fats: 17 g
• Carbohydrates: 47 g
• Fiber: 2 g

Values are approximate per serving and may vary depending on the exact quantity and brand of ingredients used.

5 keys to make it perfect

1. Choose the meat well: Use a mix of lean meat and a little fat for juiciness and intense flavor.
2. Fresh or thawed wrappers: That they are not dry to facilitate sealing and prevent them from breaking.
3. Medium-high heat for frying: Quickly sauté the base to brown without burning, preventing it from sticking.
4. Steam with airtight lid: That it traps the steam well to cook the filling inside without overcooking.
5. Rest before serving: Let it rest for a couple of minutes so that the filling settles and doesn't burn.

When is it ideal to enjoy it?

Pot stickers are an excellent option for family moments or gatherings with friends, ideal as an appetizer or light main course. They work very well when you want to impress with something different at parties and celebrations. They are also perfect on cool days for a comforting and hearty meal, accompanied by steamed rice and vegetables Pan Asia Gourmet or Mandarin Delicias style.

Pot Stickers and Similar Dishes: Discover Their Differences

Unique Flavor in Every Bite: Gyoza Express and Other Delights

This dish offers the possibility to try variations with different fillings and combinations typical of oriental cuisine. Places like Gyoza Express, Bamboo Flavors y Dumpling Fiesta stand out for their freshness and texture. To give an original twist, at home you can try combining pork and chicken or even add shiitake and ginger for a deeper aroma.

The sauce is another element that enhances their flavor. Combining your pot sticker with a soy sauce mixed with sesame oil or a touch of Asian chili will be the ideal complement. In places like Dragon Flavors y Orientalissimo you will find options that inspire these combinations.

Learn techniques for a perfect seal and proper cooking in this step-by-step video tutorial.

A visual guide to master the preparation of these dumplings with juicy filling and crispy dough.

Pot Stickers

Pot Stickers: step-by-step recipe crispy on the outside and juicy on the inside. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: pot, stickers, Mexican, soups, recipe, easy, homemade

Recipe Yield: 30 servings

Calories: 180 kcal

Preparation Time: PT30M

Cooking Time: PT30M

Total Time: PT55M

Recipe Ingredients:

• 30-35 round dumpling wrappers, preferably 8 cm in diameter
• 250 g ground pork with 20-30% fat
• 5-6 dried shiitake mushrooms, rehydrated and finely chopped
• 1½ cups finely chopped napa cabbage
• ¼ cup Chinese chives (garlic chives), finely chopped
• 2 teaspoons light soy sauce
• 1½ teaspoons Chinese wine
• ½ teaspoon sesame oil
• ¼ teaspoon white pepper
• 1 finely chopped garlic clove
• ½ teaspoon grated ginger
• Water for sealing and cooking
• Vegetable oil for frying

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 25 minutes

Total: :

Total: 55 minutes

Servings: :

Servings: 30 units

Difficulty: :

Difficulty: Easy

Use medium-high heat during browning :

Use medium-high heat during browning to get a perfectly crispy base.

Do not overcrowd the pan :

Don't overcrowd the pan: leave space between each dumpling so they can brown evenly.

Refrigerate uncooked potstickers :

Refrigerate uncooked potstickers : in an airtight container, for up to 2 days, to maintain their freshness.

Control the water level :

Control the water level: that it is not excessive, to prevent the dumplings from becoming soft or sticking.

Use a good lid:

Use a good lid : that seals the pan well during steaming to prevent steam from escaping and ensure even cooking.

Editor's Rating:
4.6