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Potsticker/pan-fried dumpling Recipe (cont. from SF Board)


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Home Cooking Dumplings

Potsticker/pan-fried dumpling Recipe (cont. from SF Board)

Melanie Wong | | Oct 12, 2000 05:16 PM

Okay, Jason, potstickers it is. I made 60 of these a couple weeks ago as a first course after a Viognier tasting. The eleven guests scarfed ‘em up, no leftovers.

1 lb. Sui gow wrappers (or substitute won ton skins, do NOT use potsticker wrappers)
1 1/2 lb. lean pork, ground
1 small head cabbage
4 green onions/scallions, minced
4 cloves garlic, minced
1 thumb-size knob of fresh ginger, minced
light soy sauce
white pepper
peanut oil

Shred 1/2 head cabbage (like for slaw), combine with pork, onions, garlic and ginger. Add soy sauce, salt and white pepper to taste (test a sample in the microwave).

To wrap, hold one wrapper in the palm of the hand, use a butter knife to spread about 1 T. of pork filling of even thickness on half-circle of wrapper leaving a 1/4" bare around rim. Dip knife in cold water, dampen along half-circle rim, fold over half-circle of wrapper and press at the rim to seal edges. If substituting square won ton wrappers, fill and fold on the diagonal to form triangle-shaped dumplings.

Cook in batches of 15-20 dumplings. Coat hot wok with thin film of peanut oil, line with dumplings in one layer going up the sides of the wok. Add about 1/4 cup of water, cover and steam over low heat about 4 minutes until dumplings begin to dimple. Remove cover, turn over dumplings and fry on one-side. Add more oil along the rim of the wok if needed. The ones in the center of the wok will cook faster. Remove these when nicely browned and slide the dumplings from the sides into the center to finish cooking.

Shred remaining 1/2 head of cabbage. To serve, cover warm platter with bed of shredded cabbage, top with dumplings. Accompany with condiments of light soy sauce, black vinegar, sriracha chili sauce, and hot mustard.

Makes about 5 dozen.

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