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Crispy, Savory Potstickers

Delicate parcels—golden-crisp on one side and beautifully soft on the other—are stuffed with perfectly-seasoned filling. Enjoy them for the lunar new year, or anytime you are craving this addictive snack.
Print Recipe
Ready In 1 hour
Meal Type Appetizer, Main Dish, Side Dish, Snack
Good For Anytime, New Year
Servings 50 dumplings

Ingredients
  

For meat potstickers:

  • 1 pound (450g) ground turkey thighs, chicken, or pork
  • 2 cloves garlic, minced
  • ½ cup (30g) finely chopped scallion
  • ¼ cup (15g) finely chopped garlic chives or gandana, if available; or regular chives
  • 1 cup (25g) dried wood ear mushroom, rehydrated in hot water and finely chopped
  • 1 cup (90g) shredded napa cabbage
  • ¼ cup (25g) shredded carrot
  • 2 teaspoons freshly grated ginger
  • 4 tablespoons soy sauce
  • 1 tablespoon oyster sauce (I use vegan oyster sauce)
  • 2 teaspoons sesame oil
  • 1 teaspoon white pepper
  • 1 package dumpling wrappers* for stuffing
  • Vegetable oil for frying
  • 1 recipe dipping sauce (below)

For the Potsticker Dipping Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon yuzu ponzu
  • ½ teaspoon sesame oil
  • 1 tablespoon scallion, minced
  • 1 teaspoon grated ginger
  • *Note: Dumpling wrappers are typically available in Asian specialty markets. While they may also be available in mainstream grocery stores, I have found these to generally be lower-quality and very difficult to seal and fold. You can certainly make your own—Red House Spice has an easy-to-follow recipe.

For vegetable potstickers:

  • 1 cup (25g) dried wood ear mushroom, rehydrated in hot water and finely chopped
  • 1 cup (125g) shiitake mushrooms, finely chopped
  • 1 cup (250g) soft tofu, crumbled, or prepared glass noodles
  • 2 cloves garlic, minced
  • ½ cup (30g) finely chopped scallion
  • ¼ cup ¼ cup (15g) finely chopped garlic chives or gandana, if available; or regular chives
  • 1 cup (90g) shredded napa cabbage
  • 2 teaspoons freshly grated ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (I use vegan oyster sauce)
  • 2 teaspoons sesame oil
  • 1 teaspoon white pepper
  • 1 package dumpling wrappers for stuffing
  • Vegetable oil for frying
  • 1 recipe dipping sauce (above)

Step by Step Instructions
 

Step 1

  • If you plan to serve the dipping sauce, prepare it and set it aside while you make the dumplings so it will be ready when you are ready to serve. Make it by combining the ingredients in a small bowl and mixing with a fork.

Step 2

  • To prepare the dumplings, add all of the filling ingredients to a large bowl, and mix well to combine. Test the filling—it should be moist, but if you squeeze a handful of filling between your hands and liquid seeps out, it is too wet and may tear the delicate wrappers. If this is the case, discard any extra liquid before proceeding.

Step 3

  • Set up a stuffing station with your stuffing, wrappers, a small bowl of cold water, and a platter for the finished dumplings.
  • Since I like to make a large batch to freeze for later, I place them on an extra-large sheet pan lined with parchment. I set aside the ones I plan to eat right away, and freeze the rest on a sheet pan. Once they are fully frozen, you can remove them from the sheet pan and store in your freezer in a labeled, freezer-safe Ziploc bag.

Step 4

  • Next, prepare the dumplings. First, run a very small bit of cold water around the outer edge of the wrapper—this will help it to seal properly when you stuff them. Assemble each dumpling by adding about one level tablespoon of filling to the center of the wrapper.

Step 5

  • My favorite way to cook these dumplings (because it is easy and mess-free) is to heat my GreenPan Slow-Cooker using the sear function, add about a tablespoon of vegetable oil to the bottom, and cook the dumplings for about 3 minutes, or until a deep brown crust has formed on the underside.
  • Then, carefully add about ¼ cup (60mL) cold water, immediately cover with the lid, and steam until the water has evaporated and the dumplings are cooked through, about 3 minutes. You can cut one dumpling in half to check for doneness.
  • Carefully remove the dumplings, using tongs or a spatula. When done, they should release easily from the bottom of the pan.
  • If you do not have such a slow cooker, simply use a deep, wide skillet with a tightly-fitting, see-through lid, and follow the directions above.
  • You are better off starting with less oil and adding more as needed—it is best to wait until the oil has evaporated before adding the water lest the two combine and splatter in a (literal) hot mess.*

Step 6

  • Repeat the process, adding oil and adjusting the heat as necessary, until all of the dumplings are cooked.
  • Serve immediately with dipping sauce.

Notes:

  • To heat frozen dumplings: Do not thaw. Prepare as directed, but add a bit more water and increase the cooking time to ensure that the filling is heated through and properly cooked (especially if you are using meat, poultry, or seafood in your filling). The internal temperature should register at least 160°F (71°C) before serving.
  • *If you are very worried about oil splatter, or lack a wide, deep pan, you may sear the potstickers, then transfer them to a lined bamboo steamer to finish cooking.