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Easy Homemade Chinese Pot Stickers

There's nothing like these Easy Homemade Chinese Pot Stickers to welcome the Chinese New Year. Steamed or pan-fried, betcha can't eat just one!
Course Appetizer
Cuisine Asian
Keyword chinese pot stickers, easy potsticker recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 48 pot stickers
Calories 55kcal
Author Maria Vannelli RD

Ingredients

THE POT STICKER DOUGH:

  • 2 cups flour sifted
  • 1 cup boiling water

THE FILLING:

  • 2 cups cabbage shredded
  • 1 teaspoon salt
  • 1/2 lb shrimp finely chopped (peeled and de-veined)
  • 1 lb ground pork
  • 1/2 teaspoon ginger grated
  • 1 clove garlic minced
  • 2 tablespoons green onion finely chopped
  • 1 tablespoon cilantro or parsley finely chopped
  • 2 tablespoons rice wine sherry, or white wine
  • 2 tablespoons soya sauce
  • 1 tablespoon sesame oil

TO ASSEMBLE:

  • 4 dozen pot sticker skins
  • prepared filling
  • bowl of water
  • 1-2 tablespoon vegetable or peanut oil for pan frying

Instructions

THE POT STICKER DOUGH:

  • In a large mixing bowl (of stand mixer) combine flour with water.
  • Mix with dough hook until smooth and elastic, about 5-7 minutes. If dough is too soft, add some flour. Alternately, knead by hand.
  • Cut dough in half.
  • Wrap each half in saran wrap and let it rest for at least 30 minutes.
  • While the dough is resting, make the filling.

THE FILLING:

  • Add salt to shredded cabbage. Toss to combine and set aside for 5 minutes.
  • In a large bowl, combine shrimp, pork and seasonings. Mix well to combine.
  • Squeeze out the liquid from the cabbage. Add to meat mixture and mix well.
  • With a small ice cream scooper portion the mixture (about 1 tablespoon) and place on a baking sheet. Continue to portion all the mixture. If desired, with slightly damp hands, roll into balls.
  • Refrigerate until ready to combine with the pot sticker.

MAKING THE POT STICKERS:

  • When ready to make the pot stickers, roll each half of dough into a 12-inch log.
  • Each log should make 24 pot stickers.
  • So, start by cutting in half.
  • Cut each half again in half.
  • Cut in quarter evenly in 6 pieces. You should have 24 pieces.
  • Repeat with other half of dough to make 48 pieces.
  • Roll each piece of dough in a 3-4 inch circle.
  • Keep them covered with saran so that they do not dry out.

THE ASSEMBLY AND COOKING:

  • Once the pot stickers have been rolled out, place the filling on the wrapper.
  • Brush water on half of the outer edge of the pot sticker skin.
  • Seal while pressing out the air.
  • Pinch and pleat.
  • Repeat until all combined.
  • Drop a few pot stickers at a time in boiling water and cook for about 5-7 minutes or until cooked.
  • If desired, can be pan fried in oil until crisp.
  • Repeat.
  • Serve with dipping sauce.

Notes

I substituted the minced pork and shrimp with Italian sausage with amazing results.
These pot stickers are handy to have in the freezer, just make sure you freeze them individually ( on a sheet pan) before placing them in a bag as the dough is very soft.
For the dipping sauce, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1/2 teaspoon of sesame oil and about 1 teaspoon of minced scallion. Adjust the quantity for larger crowds.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
 

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 43mg | Vitamin A: 0.1% | Vitamin C: 1.7% | Calcium: 1% | Iron: 2.5%