Make juicy potstickers at home | Pan fried dumplings with a crispy skirt

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers offer more fiber, while wonton wrappers are often cheaper.

Welcome to the cooking show with Andy, a professional chef.

Introduce the dish: potstickers, also known as gyozas in Japanese.

Discuss the importance of using pork mince with some fat for flavor.

Mention using wombok or napa cabbage, and suggest blanching tougher cabbages in salted water before use.

List additional ingredients: spring onions, ginger, garlic, white pepper, sugar, salt, and soy sauce.

Explain the process of preparing the cabbage: cut it in half, remove the core, and chiffonade it into thin strips.

Season the cabbage with 3 tablespoons of coarse salt to draw out moisture, then set it aside.

After some moisture has been released, rinse the cabbage to remove excess salt and squeeze out the water.

Prepare spring onions by washing and finely dicing them.

Microplane 4 cloves of garlic into a bowl.

Peel ginger with a spoon and finely grate it into the bowl.

Combine 500 grams of pork mince with the prepared cabbage, spring onions, garlic, ginger, 1 tablespoon and a half of soy sauce, 1 teaspoon of white pepper, and 1 teaspoon of sugar in a mixing bowl.

Mix the filling by hand to ensure even distribution of fat and flavor, and check seasoning by cooking a small patty if desired.

Keep the filling in the fridge if not using immediately, as it can last for a couple of days.

Prepare to assemble the dumplings by keeping the wrappers covered with a damp paper towel to prevent drying out.

Set up a bowl of water for sealing the dumplings and a tray dusted with flour.

Take a dumpling wrapper and place a portion of filling off-center, shaping it like a rugby ball.

Moisten the edges of the wrapper with water, then fold and pinch to seal, creating at least 7 folds along the edge for a proper seal.

Place the finished dumpling on the floured tray and repeat with the remaining wrappers and filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens