Chinese | Pork and Ginger Potstickers

Updated on November 2, 2018

I used the thicker potsticker wrappers for these. In my other potsticker recipe, I used the thinner wrappers. I haven't decided which wrapper I like better. Another difference in the recipes is that I steamed these, the other recipe uses the pan-fry method. Both methods would work for either recipe.

Yield: 30 dumplings

Ingredients

Dumplings:

8 ounces ground pork

2 teaspoons minced fresh ginger

1/2 cup minced green cabbage

1 teaspoon minced garlic

2 green onions, white and light green parts only, minced

2 tablespoons Chinese soy sauce

1 large egg white

salt, to taste

1 package (3-inch round) dumpling wrappers

small bowl of cold water

 

Sauce:

1/4 cup Chinese soy sauce

1/4 cup rice wine vinegar

1 medium green onion, minced

2 teaspoons minced fresh ginger

1 teaspoon sesame oil

2 teaspoons granulated sugar

Chinese hot chili paste, to taste

 

Other:

Cabbage leaves, for lining steamers

 

Method

To prepare filling: In a medium mixing bowl combine pork, ginger, cabbage, garlic, green onions, soy sauce, egg white and salt; stir to thoroughly combine ingredients. (To test seasoning, cook about a teaspoon of the filling in the microwave until cooked through. Taste and adjust seasoning as needed.)

To assemble dumplings: Lay one wrapper on a clean work surface and place a teaspoon of filling just below the center of the wrapper. Using a small pastry brush or your fingertip, brush a thin layer of cold water around the edge of the wrapper. Fold the wrapper in half over the filling and pinch it to adhere just at the midpoint. Pleat one open side towards the center making three pleats to close. Repeat on the other side, aiming the pleats towards the middle of the wrapper opening. (You can also use a dumpling press to assemble dumplings. ) Place dumpling, pleated side up, on a baking sheet lined with parchment paper. Cover dumplings with a clean kitchen towel to prevent drying. Repeat with the remaining filling and wrappers.

To prepare sauce: In a small bowl, whisk together soy, vinegar, scallion, ginger, sesame, and sugar until well combined. Taste and adjust seasoning as desired.

To cook dumplings: Pour water into a wok or large pot to a depth of 3 inches and heat over medium-high heat to a strong simmer. Stack bamboo steamers in the wok or place a steamer insert into the pot. Steamer should not touch the surface of the water. Line the steamer with thin cabbage leaves or oiled sheets of parchment paper. Arrange dumplings in steamers at least 1/2 inch apart. Cover steamer and steam dumplings until filling is cooked through and wrappers are translucent, about 6 to 8 minutes.

To serve: Arrange the dumplings onto warmed plates or platters and serve immediately with soy dipping sauce on the side.

 

(Ref. Sur La Table's "Pork and Ginger Dumplings with Sesame-Soy Dipping Sauce" recipe, "Chinese New Year Celebration" class.)