How To Make Potstickers (COLLAB WITH ANGEL WONG!)| ENTERTAINING WITH BETH

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.

Start with 1 cup of nappa cabbage, cut away the green leafy parts, leaving the white stems.

Cut the nappa cabbage into thin strips and place it in a bowl with 1/2 teaspoon of kosher salt. Let it sit for 20 to 30 minutes to extract water.

After 20 to 30 minutes, drain the cabbage without rinsing it to keep the seasoning from the salt.

In a mixing bowl, add the ground pork and drained nappa cabbage.

Add shrimp to the bowl (the creator suggests this is a traditional combination).

Grate about 1/2 teaspoon of ginger and add it to the mixture.

Add about 1/2 teaspoon of rice wine (or dry sherry as an alternative).

Add about 1 teaspoon of low-sodium soy sauce and 1 teaspoon of toasted sesame oil.

Finish with about 1 tablespoon of corn starch to help bind the filling together and mix everything well.

Take a dumpling wrapper and place about a teaspoon of filling in the center.

Wet the edges of the wrapper with water using your finger.

Fold the wrapper in half and pinch to seal, creating pleats as you go along.

Heat oil in a large skillet over medium heat until shimmering.

Arrange the potstickers in the skillet, flat side down, and cook until golden brown, about 3-4 minutes.

Add water to the skillet, cover immediately, and steam the potstickers for 5-7 minutes or until the water has evaporated.

Remove the lid and cook for an additional 2-3 minutes to crisp the bottoms again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens