Monday, February 13, 2017

Potstickers (Chinese dumplings)

Bet ya can't eat just one! I always, well almost always, get potstickers as an appetizer when ordering Chinese takeout, but I thought I'd like to try making them at home. Fill them with chicken, pork, beef or all veggies. You can make dozens of them all at once with different fillings. I made mine with beef and vegetables.


For the filling:
  • 1 lb. ground beef
  • 2 cups bok choy or Chinese cabbage, finely chopped
  • 1/4 cup red bell pepper (or green), finely chopped
  • 1/4 cup onion, finely chopped
  • 2 Tblsp. soy sauce
  • 1/2 tsp. ground ginger
  • 2 Tblsp. cooking oil (peanut, canola or vegetable)

Heat oil in a skillet over medium heat. Add ground beef, red bell pepper and onion. Saute until vegetables are tender and meat is cooked, about 7 minutes. With the edge of a spatula, break up the ground beef into small pieces while it's cooking. Drain off fat.

Add soy sauce, ginger and Chinese cabbage and cook another 6 or 7 minutes stirring often until cabbage wilts. Remove from heat. Cover and refrigerate until ready to fill dumplings.

For the dough:
  • 2 cups flour
  • 1/4 tsp. salt
  • 3/4 cup boiling water

Mix the flour and salt in a bowl. Add boiling water, stir till blended, it'll be clumpy (see photo). With your hands, knead for about 3 minutes or until the dough forms a smooth ball and comes away from the side of the bowl. Cover with a damp towel and let stand 15 minutes.

Divide dough into 4 sections. Work with one section at a time and cover the rest of the dough with a damp towel until you're ready to use it.

On a lightly floured surface, roll dough to 1/8” thickness. Using a 4” round cutter, cut dough into circles (you can re-roll scraps.)

Place 1 tablespoon filling in the center of each round. Moisten all around the edge of the circle with water. Bring up the sides to the center and pinch to seal.

Continue rolling, filling and wrapping with remaining dough. Keep them covered with a towel until ready to cook.

Put about 1/2 inch of water in a skillet and bring to a boil. Lower heat to medium and gently place potstickers in water, (making sure they don't touch each other). Cover and simmer 5 minutes. Remove with a slotted spatula. Transfer to platter. Continue with remaining potstickers, adding water to skillet as needed.

Makes about 30 rounds.
Serve with soy sauce, sweet & sour sauce and wasabi.



  1. Replies
    1. They really are easy to make. I make a big batch and froze some of them. I'll see how that works out when I want to cook the frozen ones.

  2. Love the photo tutorial so we can really see the recipe in action. Another winner, Candy! Thanks!

    1. Thanks Susan. I enjoy cooking and taking pictures as I go along.

  3. I love Chinese dumplings! Now I can make my own, one of these days!

    1. They're easy to make, and you can make a big batch then freeze!


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