Potstickers have been around so long their origin story is lost to time. The dish is first recorded as being served during the Song dynasty (960–1280 CE). Legend has it that potstickers were a happy accident involving a chef in China’s Imperial Court who burnt some dumplings by leaving them on the stove too long. The chef served them burnt-side up, claiming them as his latest creation. Popular ever since in Chinese cuisine, they have become a common appetizer in the United States as well.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¾ lb ground pork or other meat
- 1 cup cabbage, minced
- 2 Tbsp ginger, minced
- 1 Tbsp garlic, minced
- 6 scallions, white and green parts separated and minced
- ½ cup and 2 Tbsp soy sauce, divided
- 48 dumpling wrappers
- 1 egg, lightly beaten
- 4 Tbsp peanut oil, divided
- ¼ cup rice vinegar
Directions
- Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with ¼ cup water.
- Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over, and seal by pinching edges together. Do not overfill.
- To cook, put about 2 tablespoons of peanut oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed.
- Add ¼ cup water per dozen dumplings to pan, and cover. Lower heat to medium and let simmer about 3 minutes.
- Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water has evaporated. (Use more oil if necessary.)
- To make the dipping sauce, combine remaining soy sauce, green parts of scallions, and vinegar.
- Serve dumplings hot with sauce.
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