The BEST Chinese Potstickers Recipe Ever 🥟 by CiCi Li

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat adds fiber, while wonton wrappers are more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

In a bowl, mix together garlic, soy sauce, ginger, vinegar, and sesame oil.

In a large mixing bowl, combine ground pork, fresh shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five spice powder, white pepper, corn starch, and water. Mix well.

In another large bowl, add taiwanese flat cabbage, scallions, cilantro stems, and 2 tablespoons of light olive oil. Mix well to prevent the vegetables from releasing their water content.

Add the vegetable mixture to the mushroom mixture and give it a good mix.

Prepare gyoza wrappers (which contain egg) or use dumpling wrappers. If using frozen wrappers, defrost them.

Prepare a small bowl of water and brush some water around the edge of each wrapper.

Place about a teaspoon of the filling in the center of the wrapper, fold in half, and pinch the edges tightly to seal.

Place the dumplings on a lightly dusted surface.

Heat 2 tablespoons of light olive oil in a skillet over medium heat. Place the potstickers in the skillet when the oil is not hot to brown them evenly.

Pan fry the potstickers until the bottom is golden brown, about 3 minutes.

To prevent splattering, cover the skillet lid halfway, pour in water, then cover the lid completely and steam until all the water is evaporated, about 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens