Sunday, June 28, 2009

Chinese dumplings/potstickers

I've always wanted to try to make potstickers but never had the courage to try...
When I joined Daring Kitchens earlier this month, their May challenge was Chinese dumplings but I was too late signing up to participate. I decided that I'll try to make them anyway... My husband is Chinese and he grew up on these. We always have a bag of them in our freezer but as somebody pointed out they are just not the same as the home made version. This recipe makes a lot of dumplings, so unless you have a large group of people over for dinner, you can freeze them for future use. Enjoy!

This recipe is from

(double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe) 2 cups (250g) all-purpose flour 1/2 cup (113g) warm water flour for work surface

Make the dough: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).


pork filling:

1 lb (450g) ground pork 4 large napa cabbage leaves, minced 3 stalks green onions, minced 7 shitake mushrooms, minced (if dried - re hydrated and rinsed carefully) 1/2 cup (75g) bamboo shoots, minced 1/4 (55g) cup ginger root, minced 3 tbsp (40g) soy sauce 2 tbsp (28g) sesame oil 2 tbsp (16g) corn starch

Shrimp filling:

1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped 1/2 lb (225g) ground pork 3 stalks green onions, minced 1/4 cup (55g) ginger root, minced 1 cup (142g) water chestnuts, minced 1 tsp (5g) salt 3 tbsp (40g) sesame oil 2 tbsp (16g) corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

dipping sauce:

2 parts soy sauce 1 part vinegar (red wine or black) a few drops of sesame oil chili garlic paste (optional) minced ginger (optional) minced garlic (optional) minced green onion (optional) sugar (optional)


  1. Welcome to the Daring Cooks. I loved this recipe. Yours look delicious!

  2. Thanks Barbara!!! I loved trying the home-made version. I was a lot of fun and my family LOVED IT!