Description
Delicious and crispy pan-fried dumplings filled with a savory mixture of ground pork, Napa cabbage, and aromatic seasonings. These potstickers are perfectly cooked with a golden-brown bottom and tender steamed filling, making an ideal Asian appetizer or snack.
Ingredients
Scale
Filling
- 1 pound ground pork
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Dumplings
- 30 round dumpling wrappers
- 2 tablespoons vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, chopped Napa cabbage, green onions, minced garlic, soy sauce, sesame oil, grated ginger, salt, and white pepper. Mix thoroughly until all the ingredients are well incorporated.
- Assemble the dumplings: Place about 1 teaspoon of the filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with a little water to help seal. Fold the wrapper in half and press the edges to seal, pleating the edges if desired to create a traditional dumpling shape.
- Heat the oil: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- Fry the dumplings: Place the dumplings in a single layer in the skillet, making sure not to overcrowd them. Fry the dumplings for 2 to 3 minutes or until the bottoms turn golden brown and crispy.
- Steam the dumplings: Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Allow the dumplings to steam for 4 to 5 minutes until the water evaporates and the filling is fully cooked through.
- Re-crisp the bottoms: Remove the lid and cook for another 1 to 2 minutes to crisp up the dumpling bottoms again.
- Repeat and serve: Transfer the cooked dumplings to a plate and repeat the frying and steaming process with the remaining dumplings, adding the remaining vegetable oil as needed. Serve the hot dumplings with your favorite dipping sauce.
Notes
- Substitute ground pork with ground chicken, shrimp, or a plant-based alternative for different flavors.
- For a simple dipping sauce, mix soy sauce with rice vinegar, sesame oil, and chili flakes to taste.
- Uncooked dumplings can be frozen on a baking sheet and stored in a freezer bag for later cooking.
