Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

cabbage

🥗Healthier: bok choy

💰Cheaper: napa cabbage

Bok choy is a nutritious alternative, while napa cabbage can be cheaper.

Welcome to the Dumpling Sisters kitchen.

Combine 300 grams of flour with a good pinch of salt and 220 ml of boiling water to form a dough.

Knead the dough for about 10 minutes until silky smooth.

Divide the dough into two and shape each half into a bagel for uniformity.

While the dough rests, prepare the filling by mincing 300 grams of pork shoulder.

Add baking soda and corn flour to the minced pork to tenderize it.

Mix in salt, sugar, and white pepper.

Add water, salsing rice wine, dark soy sauce, light soy sauce, and sesame oil to the pork mixture.

Chop and add leafy bok choy, garlic, ginger, and spring onion to the filling.

Mix the filling in one direction to ensure it binds well.

Divide the rested dough into 16 equal pieces.

Roll each piece into a thin dumpling wrapper using a rolling pin.

Place a wrapper in your palm, add filling in the center, and fold it over.

Pinch the edges to seal the dumpling, creating pleats if desired.

Heat a frying pan with a tight-fitting lid over medium heat and add a splash of vegetable oil.

Arrange the dumplings tightly in the pan.

Cook until the bottoms are golden, then pour in water and cover the pan.

Prepare a dipping sauce by mixing sesame oil, light soy sauce, and chili oil.

Serve the potstickers with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens