Chinese Potstickers (Pork and Shrimp Dumplings)

Homemade potstickers filled with pork, shrimp, and napa cabbage. Can be boiled or pan-fried for crispy bottoms. Made for Chinese New Year.

Yield: ~52 dumplings

IngredientsClear All

For the Filling

• 1 lb ground pork
• 1/2 lb shrimp, peeled and finely chopped
• 1 lb napa cabbage, finely chopped
• 1 pack chives (0.5 oz), finely chopped
• 1 tbs sugar
• 1 tbs corn starch
• 1 tbs soy sauce
• 1 tbs rice wine (Shaoxing wine)
• 2 tbs oyster sauce
• 2 tsp chicken bouillon
• 2 tbs water
• 1 tbs grated ginger
• 1 clove garlic, minced
• 2 tbs sesame oil
• 1/2 tsp white pepper

For Assembly

• 1 pack dumpling wrappers
• Small bowl of water for sealing

For Cooking

• Vegetable oil (for pan-frying method)
• Water (for steaming/boiling)

Instructions

Prepare the Filling

1. Prep the cabbage: Finely chop the napa cabbage. Sprinkle with salt and let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.

2. Make the sauce mixture: In a large bowl, combine sugar, corn starch, soy sauce, rice wine, oyster sauce, chicken bouillon, water, grated ginger, minced garlic, sesame oil, and white pepper. Mix well.

3. Add filling ingredients: Add ground pork, chopped shrimp, squeezed cabbage, and finely chopped chives to the sauce mixture.

4. Mix thoroughly: Stir the mixture in one direction until well combined and slightly sticky. This helps develop the texture. Cover and refrigerate while you prepare your workspace.

Fold the Dumplings

5. Set up workspace: Have a clean surface, the dumpling wrappers, filling, a small bowl of water, and a tray dusted with flour ready.

6. Fill and fold: Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold in half and pleat one side, pressing firmly to seal. Place on floured tray. Repeat until all filling is used (makes about 52 dumplings).

Cooking Method 1: Boiled Dumplings

7. Boil water: Bring a large pot of water to a rolling boil.

8. Add dumplings: Gently add dumplings to the boiling water, stirring gently to prevent sticking. Work in batches to avoid overcrowding.

9. Cold water method: Once water returns to a boil, cook for 2-3 minutes. Add 1 cup of cold water to the pot. This controls the temperature so the skins cook evenly without breaking.

10. Finish cooking: Return to a boil and cook until dumplings float and are cooked through, about 2-3 more minutes.

11. Remove and serve: Use a slotted spoon to remove dumplings. Serve immediately with dipping sauce.

Cooking Method 2: Pan-Fried (Potstickers)

7. Heat pan: Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.

8. Arrange dumplings: Place dumplings flat-side down in the pan in a single layer, leaving a little space between each. Cook until bottoms are golden brown and crispy, about 2-3 minutes.

9. Add water and steam: Carefully add about 1/4 cup water to the pan (it will sputter). Immediately cover with a lid and reduce heat to medium.

10. Steam until cooked: Steam for 6-8 minutes until the water has evaporated and the dumplings are cooked through.

11. Crisp the bottoms: Remove lid and let any remaining water evaporate. Cook for another 1-2 minutes to re-crisp the bottoms if needed.

12. Serve: Transfer to a plate, crispy side up. Serve immediately with dipping sauce.

Notes

Yield variation: This recipe makes approximately 52 dumplings, but the number can vary slightly depending on how evenly you fill each wrapper.

Earl's modifications:

• Added shrimp for extra flavor and texture
• Added garlic for more depth
• Replaced green onion with chives for a milder onion flavor

Dumpling folding tips:

• Don't overfill - about 1 tablespoon of filling per wrapper
• Make sure edges are well-sealed to prevent bursting during cooking
• If new to folding, simple half-moon shapes work fine - pleating is for aesthetics
• Keep unfolded wrappers covered with a damp towel to prevent drying

Make ahead:

• Uncooked dumplings can be frozen on a tray, then transferred to a freezer bag
• Cook from frozen - no need to thaw (add 2-3 minutes to cooking time)
• Frozen dumplings will keep for up to 3 months

Dipping sauce suggestions:

• Soy sauce with rice vinegar and chili oil
• Black vinegar with ginger
• Soy sauce with sesame oil and chopped scallions

Cabbage prep is important: Squeezing out excess moisture from the cabbage prevents watery filling and soggy dumplings.

Source

Based on Chinese Dumplings recipe on YouTube, with modifications (added shrimp and garlic, replaced green onion with chives).