Wednesday, October 21, 2009

Asian Potstickers/Dumplings

Potstickers is a Chinese dumpling, typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. You can just buy the wrappers now from most of the Asian store. Dumplings wrappers is much thicker than the wanton wrappers and has a chewier texture. I loved eating dumplings. I made this whole lots of dumplings and freezed it and this way we can eat it whenever we want to. This dumplings can be boiled, deep fried, steam-fry or steam.

1/2 pound ground pork/chicken
1/2 pound of shrimp, shelled and deveined
2 cups of finely chopped napa cabbage
2 green onion, finely chopped
a small bunch of chives - chopped
1" ginger roots - finely grated
6 water chestnuts, drained and finely chopped
1 tsp salt
1/2 tsp pepper
1 tbsp of oyster sauce
2 tbsp of soy sauce
1/2 tsp sugar
1 tsp sesame oil
2 tbsp cornstarch
1 egg
1 package of frozen dumpling skins

Dipping Sauce

1/4 cup soy sauce
2 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon rice wine vinegar
Some finely julienned ginger

1. Put the shrimp in a food processor and pulse several times. In a large bowl, combine the shrimp mixture with all the rest of the ingredients except the wrappers. Mix well and set it aside to marinate for an hour.
2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush the edge of the wrapper with some water. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.
3. When you are ready to cook, heat a nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot arrange the dumplings, flat side down to the pan. Let it fry for 1 minute until the bottoms are light golden brown.
4. Pour 1/2 cup of water or stock into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 4-5 minutes. Open lid and let the remaining liquid cook off about 1 minute.
5. Remove to plate and serve with dipping sauce.


Angie's Recipes said...

Beautiful dumplings...nicely sealed.

vanillasugarblog said...

I love potstickers so much. these are just perfect.

Little Corner of Mine said...

Yummy I like!

Shereen said...

everything also you know how to do.Tell me what you can't do?That looks good.Bila you datang,I booked that and wanton soup,ok?...oh,and my rambut too....hahahaha.

Kitchen Corner said...

Very good looking dumplings! Thanks for inspiring me. I feel to try this soon. Cheers!

Anonymous said...

Getrude, your pleatings are always so nicely done. Love pot stickers. Haven't made them for a while.
p/s hope you computer problem will be resolved soon and get well :)

Gracianne said...

They look so good, are so nicely pleated. I had no idea they were called pot-stickers, love the name.

Sonia ~ Nasi Lemak Lover said...

Look delicious. But I suggest you try to make your own dumpling skin next time, much much nicer than frozen one..check recipe in my blog..

chriesi said...

Totally scrumptious!

mycookinghut said...

Very very nicely done!! :)

ICook4Fun said...

Angie, thank you.

Dawn, me too :)

LCOM, :)

Shereen, there are a lot of things that I can't do :)

Kitchen Corner, thank you and hope you try making dumplings soon.

Ellie, thank you. I have to get a new one as the old one totally kaput :(

Gracianne, ha ha now you know :) :)

sonia, I am too lazy to make the wrappers but I might make it one day :)

Chriesi, yes it is :)

Leemei, thank you.

My Asian Kitchen said...

look lovely!! I prefer panfried rather than steam dumpling. I also just make some Gyoza the other day!

Elin Chia said...

Gert, I am so jealous :p...I wish I could pleat it so nice like you :))
Hungry just looking at it...salivating adi coz for the last few nites been eating light LOL!

Jo said...

Nicely done and very neat pleats as well. I too prefer the panfried style rather than steamed. And these look really yummy!

gaga said...

I'm hoping to find time to make some dumplings for the freezer this weekend. Yours will be my inspiration.

Dori said...

I have been wanting a recipe for potstickers, thanks :)

Christelle said...

Oh yummy!! they look a bit like gyoza :)))))

Noob Cook said...

They are so beautifully plaited and pan fried!

Fitness Foodie said...

Haven't had those in ages, you did a great job on them.

ICook4Fun said...

Lesley, I like to panfriend it too.

Elin, don't be jealous. A great cook like you can lean to pleat in no time :)

Jo, thank you.

Gaga, this is great for freezing and you can have it anytime you want :)

Meeso, you are welcome.

Christelle, yes very similar to gyoza.

Noobcook, thank you.

Fitness Foodie, thank you.

Linda said...

Your wontons are folded beautifully. Any chance that you can do a tutorial on the different folding patterns?


Ju (The Little Teochew) said...

Oh, what a coincidence! I just blogged about dumplings too ;) I made my own wrappers. Sonia is right - the texture and taste is so much better than store bought ones. In fact, it's so good I am eating them boiled instead of pan-fried, because the texture is just amazing. If you have time, must try making your own wrappers :) Love your pleating and the crisp, brown skins.

Anonymous said...

Hi "The Little Teochew" and Gertrude,
That makes three of us that just made homemade dumplings and blogged about it! I loved both of your articles -- what beautiful pictures. We just started our blog, and its at -- please check us out! We're 5 roommates living in Brooklyn. We tried many different dumpling fillings and we also experimented with steaming vs. boiling vs. frying the dumplings, which was interesting.

ICook4Fun said...

Linda, I will try to take some pictures of the step by step of the folding the next time I make this.

Ju, I plan to make the wrappers myself the next time.

Curiouscooks, sorry for the late reply. I will definitely check out your blog.

Anonymous said...

Look great and will taste delicious! You certainly have mastered the art of pleating the wrapper. Steamed ones for me.