Savory Chinese Pork Potstickers with Napa Cabbage
Indulge in the rich flavors of these homemade Chinese Pork Potstickers, a delightful combination of tender dough and a savory filling. Made from lean ground pork, finely chopped napa cabbage, and aromatic green onions, each dumpling is delicately pleated to perfection, allowing for a deliciously juicy bite. These potstickers can be pan-fried to a golden crisp on the bottom, then steamed for a tender finish, reminiscent of your favorite takeout but with the satisfaction of homemade goodness. Serve them with a zesty soy sauce dipping mixture for an appetizer or meal you'll crave on repeat!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
All-purpose flour
2 cups (For dumpling dough)
Boiling water
1 cup (To mix into the dough)
Chinese cabbage (Napa cabbage)
8 ounces (Chopped into thin strips)
Salt
3 teaspoons (Divided)
Ground lean pork
1 lb (For filling)
Green onion
1/4 cup (Finely chopped, with tops)
White wine
1 tablespoon (For flavor)
Cornstarch
1 teaspoon (For thickening the filling)
Sesame oil
2 teaspoons (Divided)
White pepper
1 dash (For seasoning)
Soy sauce
1/4 cup (For dipping sauce)
Vegetable oil
2-4 tablespoons (For frying)
Instructions
1
Chop the Chinese cabbage (Napa cabbage) into thin strips. In a mixing bowl, combine with 2 teaspoons of salt and let it rest for 5 minutes to draw out excess moisture. After 5 minutes, squeeze the cabbage firmly to remove as much moisture as you can; set aside.
2
In a large bowl, combine the drained Chinese cabbage, ground pork, finely chopped green onions, white wine, cornstarch, the remaining teaspoon of salt, sesame oil, and white pepper. Mix well until thoroughly combined.
3
To make the dumpling dough, combine the all-purpose flour and boiling water in a large bowl. Stir until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Cover with a damp cloth and set aside to rest for 30 minutes.
4
Divide the rested dough into two equal pieces. Roll each piece into a 12-inch-long log and slice into 24 pieces, yielding a total of 48 small pieces.
5
Take each small piece of dough and roll it into a 3-inch circle. Place about 1 tablespoon of the pork filling in the center. Carefully lift the edges to encase the filling, pinching together to form pleats around the top; make sure it is well sealed. Repeat this process for all dough and filling.
6
Heat a large wok or nonstick skillet over medium-high heat. Add 1 tablespoon vegetable oil for every batch of dumplings, tilting the wok to coat the base and sides. Arrange the dumplings in a single layer, ensuring they don’t touch, and fry until the bottoms are golden brown, approximately 2-3 minutes.
7
Once browned, add 1/2 cup of water to the pan, cover immediately, and steam the dumplings for about 6 to 7 minutes, until the water has evaporated. Remove the lid and allow them to fry for an additional minute to make the bottoms crispy again. Repeat with remaining dumplings.
8
For the dipping sauce, whisk together soy sauce and 1 teaspoon of sesame oil in a small bowl. Serve alongside the potstickers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chinese Pork Potstickers?
They are homemade dumplings featuring a tender dough filled with a savory mixture of ground pork, Napa cabbage, and green onions, which are pan-fried and then steamed.
What is the main filling ingredient for these potstickers?
The primary filling ingredient is 1 pound of ground lean pork.
How do I prepare the Napa cabbage for the filling?
Chop the cabbage into thin strips, mix with 2 teaspoons of salt, let it rest for 5 minutes, and then squeeze firmly to remove excess moisture.
Why do I need to salt the cabbage before adding it to the pork?
Salting the cabbage draws out excess water, preventing the potsticker filling from becoming too soggy and ensuring a better texture.
What ingredients are used to season the pork filling?
The filling is seasoned with green onions, white wine, sesame oil, white pepper, and salt.
How is the dumpling dough made?
The dough is made by combining 2 cups of all-purpose flour with 1 cup of boiling water until a soft dough forms.
Why is boiling water used for the dough?
Boiling water partially cooks the flour, creating a more pliable and tender dough that is easier to roll and pleat.
How long should I knead the dough?
Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
Does the dough need to rest before rolling?
Yes, cover the dough with a damp cloth and let it rest for 30 minutes before shaping.
How many potstickers does this recipe make?
This recipe yields a total of 48 potstickers.
How do I divide the dough for the wrappers?
Divide the rested dough into two equal pieces, roll each into a 12-inch log, and slice each log into 24 small pieces.
What size should the dough circles be?
Each piece of dough should be rolled into a 3-inch circle.
How much filling goes into each potsticker?
Place approximately 1 tablespoon of the pork filling in the center of each dough circle.
How do I seal the potstickers?
Lift the edges of the dough and pinch them together to form pleats around the top, ensuring it is well sealed.
What kind of pan should I use for frying?
A large wok or a nonstick skillet is recommended for cooking the potstickers.
How do I cook the potstickers to get a golden bottom?
Fry them in a single layer with vegetable oil over medium-high heat for 2-3 minutes until the bottoms are golden brown.
How do I steam the potstickers after frying?
Add 1/2 cup of water to the pan, cover immediately, and steam for 6 to 7 minutes until the water evaporates.
How do I make the potstickers crispy again after steaming?
Remove the lid after the water has evaporated and allow them to fry for one additional minute.
What is in the dipping sauce?
The dipping sauce consists of 1/4 cup of soy sauce mixed with 1 teaspoon of sesame oil.
What type of oil is used for frying?
Vegetable oil is used for the frying process.
What is the purpose of cornstarch in the filling?
Cornstarch acts as a binder to help the pork and cabbage mixture stay together inside the dumpling.
Can I use regular cabbage instead of Napa cabbage?
While Napa cabbage is traditional for its tenderness, regular green cabbage can be used if Napa is unavailable.
Is there alcohol in this recipe?
Yes, one tablespoon of white wine is added to the filling for flavor.
What aromatics are used in the pork mixture?
Finely chopped green onions and white pepper provide the primary aromatics for the filling.
How do I prevent the dumplings from sticking together in the pan?
Arrange the dumplings in a single layer and ensure they do not touch each other while frying.
Should the cabbage be chopped finely?
Yes, the recipe specifies chopping the Napa cabbage into thin strips.
How long is the total steaming time?
The dumplings should be steamed for approximately 6 to 7 minutes.
What should the texture of the dough be after resting?
After resting, the dough remains smooth and elastic, making it easier to roll out into thin wrappers.
Can I serve these as an appetizer?
Yes, these potstickers are perfect as an appetizer or a full meal.
What is the key to a juicy potsticker filling?
The combination of ground pork, cabbage treated with salt, and the addition of sesame oil and white wine creates a deliciously juicy bite.