Chinese Potstickers (Pork Filled Dumplings)

In the past we've always done store bought potstickers, but I thought it would be fun to try some home made ones for a change. These were not as much work as I thought they would be. The food processor really made things a lot easier. The next time I make these however, I think I'll add some rice vinegar and a little sugar to the filling, just to give it a tad bit more flavor.

Chinese Potstickers (Pork Filled Dumplings)

1/2 Napa Cabbage

6 Shitake Mushrooms

1/4 cup fresh Cilantro, chopped

1 lb Ground Pork

2 tsp ground Ginger

3 tbsp Soy Sauce

2 tbsp Sesame Oil

40 wonton wrappers

2 tbsp vegetable oil



In a food processor, chop the cabbage, mushrooms, cilantro, and pork. Next, mix in the ginger, soy sauce, and sesame oil. Place 1 tablespoon of the pork mixture in the center of a wonton wrapper. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining filling and wonton wrappers.

Heat a wok or nonstick skillet until very hot. Add 2 tablespoons of vegetable oil, tilting the skillet to coat the sides. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

Dipping Sauce:

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/4 teaspoon chili oil, or to taste

1 tbsp chopped cilantro



In a small bowl or ramekin, stir together the soy sauce and rice vinegar. Drip in the chili oil to taste. Stir and top with the cilantro. Enjoy!

*Potsticker recipe adapted from Chinese Dumpling Recipe.