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Potstickers (Chinese Dumplings)

Potstickers (Chinese Dumplings)

Cost $20, save $15

Source: Recommended by CookPal

  • 18 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Filling

    • 🍤 1 pound raw shrimp, peeled and deveined
    • 4 pounds ground beef
    • 1 tablespoon minced fresh ginger root
    • 1 shallot, minced
    • 🧅 1 bunch green onions, chopped
    • 3 leaves napa cabbage, chopped
    • 2 tablespoons soy sauce
    • 1 teaspoon Asian (toasted) sesame oil
    • 1 pinch white sugar

  • Wrappers

    • 1 (10 ounce) package round gyoza/potsticker wrappers
    • 💧 ¼ cup water

STEPS

1

Place shrimp in a food processor and process until finely ground; transfer into a large bowl.

2

Process ground beef until fine and add to ground shrimp. Mix with minced ginger, shallot, chopped green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar until thoroughly combined.

3

Place a wrapper on the work surface, add a scant teaspoon of filling in the center, dampen the edges of the wrapper with water, fold into a half-moon shape, and seal tightly. Optionally fold pleats for a traditional look.

4

Heat oil in a nonstick skillet over medium heat. Fry potstickers flat-side down until golden brown, 1-2 minutes.

5

Turn dumplings over, pour water into the skillet, cover with a lid, and steam until water evaporates, 5-7 minutes.

6

Uncover the skillet and cook potstickers until all water evaporates and wrappers shrink tightly onto the filling, an additional 2-3 minutes.

NUTRIENTS

Per 1 serving

🔥

411

Calories

  • 35
    Protein
  • 16
    Carbs
  • 22
    Fats

💡 Freeze uncooked potstickers on a tray before transferring them to a freezer bag to store for future meals.Use medium heat to avoid burning the wrappers while steaming.Try making small pleats on the wrappers for a more traditional presentation.