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Juicy Pork Dumplings (Potstickers)

A plate of perfectly pan-fried pork dumplings, showcasing their golden-brown crispy bottoms and juicy filling.
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Learn to make juicy, well-seasoned pork dumplings with wrappers that don’t tear and crispy bottoms. This guide covers filling ratios, folding, dipping sauces, and meal prep.

Ingredients

Scale
  • 1 pound ground pork (preferably 70% lean, 30% fat)
  • 1/2 cup finely chopped napa cabbage
  • 1/4 cup finely chopped chives
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 package round dumpling wrappers (about 50)
  • Water, for sealing
  • 2 tablespoons vegetable oil, for pan-frying
  • 1/2 cup water, for steaming
  • For Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons black vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili oil (optional)
  • 1/2 teaspoon grated fresh ginger

Instructions

  1. In a medium bowl, combine ground pork, napa cabbage, chives, soy sauce, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Mix well until thoroughly combined.
  2. To fold the dumplings: Place about 1 tablespoon of filling in the center of a wrapper. Moisten the edge of the wrapper with water. Fold the wrapper in half, pressing to seal the edges. You can create pleats along the sealed edge for a decorative look.
  3. Place folded dumplings on a lightly floured surface, ensuring they don’t touch each other.
  4. To cook potstickers: Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
  5. Carefully add 1/2 cup of water to the skillet, then immediately cover with a lid. Reduce heat to medium-low and steam for 6-8 minutes, or until the wrappers are translucent and the filling is cooked through.
  6. Remove the lid and let any remaining water evaporate.
  7. While dumplings cook, prepare the dipping sauce by whisking together soy sauce, black vinegar, sesame oil, chili oil (if using), and ginger in a small bowl.
  8. Serve dumplings immediately with the dipping sauce.

Notes

  • For a leaner option, you can substitute half of the ground pork with ground turkey or increase the amount of vegetables.
  • You can freeze uncooked dumplings for later. Place them in a single layer on a baking sheet lined with parchment paper until frozen, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.
  • Experiment with different vegetable fillings like mushrooms or bok choy.
  • For a different cooking method, you can steam the dumplings in a steamer basket or boil them.

Nutrition

Find it online: https://blissbatter.com/pork-dumplings-juicy-potstickers/