I love me some potstickers, dumplings, momos, you name it-because basically if its some sort of dough stuffed with veggies and melts in your mouth- I am SO here for it. I’ve been wanting to share a recipe for pot stickers for quite some time now and I figured with the weekend just a few days ahead, you all might be more inclined to give these a try! I won’t say they are easy or quick because the folding of the dumplings definitely requires some TLC so grab your iPad and watch some Schitt’s Creek or Grace & Frankie (two shows I binged in the beginning of quarantine and am completely obsessed with!) to get you through the process. This would be a great date night meal to make with a loved one, or over ZOOM too 🙂
Products I use in this recipe:
These links are to give you a visual, the brand is not important- use whatever you can find at your local market. I use white pepper in this recipe and that can easily be found at a Indian grocery store or asian market. It has a very unique flavor so I highly suggest getting your hands on some 🙂
How to Fold Dumplings:
I watched this super helpful youtube video on how to fold dumplings and found it to be the easiest method. You can search youtube for hundreds more videos if you want to get creative!
What to Serve with Dumplings:
I know this recipe may call for some unique ingredients but the great thing is that you can use them in many of my other recipes that you can pair with this dish!! I’m listing some great dishes that would work well with potstickers! Have yourself a perfect Asian Inspired feast!! 🙂
Anyway, if you make these, you HAVE to tag me on @thechutneylife so I can see all your hardwork and congratulate you, LOL!! Happy Eating 🙂
- 1 tbsp garlic finely grated
- 2 tsp ginger finely grated
- 8 oz shiitake mushrooms finely chopped
- 1 shredded carrot
- 1 ½ cups cabbage finely chopped
- 2 tsp gochujang available on Amazon
- ¼ tsp white pepper powder
- 1 tsp soy sauce preferably dark soy
- ½ tsp rice wine vinegar
- ⅓ cup sliced scallions
- ¼ tsp salt
- 1.5 tbsp vegetable oil
- 12 oz package Na Soya wonton wrappers
- 2 tbsp hoisin
- 2 tsp sambal olek
- ½ tsp sesame oil
- ½ tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp sweet thai chilli sauce
- 1 tbsp vegetable oil
- Heat 1.5 tbsp of oil in a wide non stick skillet over medium high heat. Once the oil is hot, add the garlic and ginger and cook for a few minutes until fragrant but not brown.
- Add the chopped shiitake mushrooms to the pan and cook for 4-5 minutes stirring constantly. The mushrooms will take some time to release their liquid so cook them until they have release their liquid and become dry again.
- Turn the heat to medium low and add the cabbage, gochujang, white pepper, soy sauce, rice wine vinegar, salt and saute until everything is mixed together and cabbage has cooked down. Add scallions and turn the heat off. Let this mixture cool completely before making dumplings.
- Place just about 1 tsp of filling in each wonton wrapper, spread water across the inside wrapper using your finger and seal the wonton into your desired potsticker shape. Use the directions on the back of the wonton wrapper box or follow a video on youtube.
- Keep the sealed potstickers on a plate or shallow bowl covered with a tea towel to keep them from drying out.
Pan Fry /Steam the Dumplings:
- Heat a skillet over medium high heat and enough oil to coat the bottom of the pan (about 1.5 tbsp ). Once the oil is hot, add the dumplings, flat side down to the pan and fit in as many as you can. Once the bottom of the dumpling has turned golden brown, reduce the heat to low, add 1/4 cup of water and quickly close the pan so the steam from the water does not escape. The dumplings will cook between 4-5 minutes or when they start to look wet and see through. Remove from pan and serve with the dipping sauce!
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