Chinese Pork Potstickers with Ginger & Chili Dipping Sauce

In China, potstickers, or jiaozi, are sometimes served as a last course during restaurant meals. As a breakfast dish, jiaozi are prepared at inexpensive, roadside restaurants. Typically, they are served in small steamers containing ten pieces each. Although mainly consumed at breakfast, these small restaurants keep them hot on steamers, and ready to eat all day. They are also one of the major foods eaten during the Chinese New Year and year round in the northern provinces. But in America, we know them best as appetizers. Today, these savory little dumplings have found their way into even high-end restaurants and are enjoyed by millions around the globe!

Category: Appetizers

Cuisine: Chinese

☆☆☆☆☆

3 reviews 
Ready in 50 minutes
by Firebyrd

Ingredients

==== Pork Filling ====

1 pound ground pork

1/2 cup napa cabbage minced

1 stalk green onion minced

1/2 cup bamboo shoots minced

1/4 cup ginger root minced

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon cornstarch

==== Dough ====

4 cups flour

1 1/2 cups warm water

==== Dipping Sauce ====

1/2 cup soy sauce

3 tablespoons red wine vinegar

1/2 teaspoon sesame oil

1/2 teaspoon chili garlic paste

1 teaspoon minced ginger

1 clove garlic minced

1/2 teaspoon sugar


Directions

Combine pork filling ingredients in a bowl and mix well. Cover and store in the fridge. Put flour and half of the water in a bowl and stir with a fork. Slowly add in more water, a tablespoon at a time. Once it's stiff enough, knead. Keep adding water until it is smooth, but not sticky. You might not use all of the water. Cover with a damp towel and let sit for 30 minutes to relax the gluten. Cut into chunks and roll into 3-4 inch discs. Place roughly 1 tablespoon of filling in the center and shape into a pouch. Heat oil in a pan over high heat. Place potstickers in pan and fry until the bottoms are nice and browned. Shielding your face with the lid, pour in some water (1/2 a cup or so) and cover immediately. Lower heat to medium low and cook for 6 minutes. Place potstickers on plate to cool. Combine all ingredients of dipping sauce in a small bowl. Serve with potstickers.

Reviews

☆☆☆☆☆

My daughter and I made these together at her request. It was fun cooking together, and they turned out delicious despite our lack of dumpling-making skills. We left out the bamboo shoots and cut the ginger in the filling to 2 Tbsp. Made up the difference with extra cabbage. They were a huge hit. The family devoured them! Made around 35 dumplings.

jdriemeyer
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Well, I just made them, and I'm not going to complain about the work, because that's always part of a good meal. I would have to say that the ginger is very over powering, as that was all I could taste, but other than that, they were pretty good.

nickenglew3t6l3
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5 Stars for this one! Super easy to make and the kids loved helping crimp the dough into cute little packages. They turned out perfect, tender and savory with a little crunch from the vegetables. I was delighted with the sauce too, it will become a staple here! A+

MauraSpeckt

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