Description
These Jiaozi Chinese Potstickers are a classic appetizer featuring a savory filling of ground pork, napa cabbage, and aromatic seasonings wrapped in delicate dumpling skins. Pan-fried to achieve a crispy bottom and then steamed to juicy perfection, these potstickers offer a delightful combination of textures and flavors. Perfect for homemade dumpling enthusiasts, they can be served hot with a traditional soy sauce and black vinegar dipping sauce.
Ingredients
Scale
Filling Ingredients
- 1 pound ground pork
- 2 cups napa cabbage, finely chopped
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon white pepper
Wrapper and Cooking Ingredients
- 40 round dumpling wrappers
- 2 tablespoons vegetable oil
- ½ cup water
Instructions
- Prepare the Cabbage: Place the chopped napa cabbage in a bowl, sprinkle lightly with salt, and let it sit for 10 minutes to draw out moisture. After resting, squeeze out the excess water thoroughly to prevent a soggy filling.
- Make the Filling: In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, sugar, salt, and white pepper. Mix well until all ingredients are evenly incorporated to create a flavorful filling.
- Assemble the Dumplings: Place about 1 tablespoon of the filling in the center of each dumpling wrapper. Lightly moisten the edges of the wrapper with water, fold it in half, and pleat the edges to seal the dumpling securely.
- Pan-Fry the Dumplings: Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange the dumplings flat side down in the skillet, making sure they are not touching. Cook for 2 to 3 minutes or until the bottoms turn golden brown and crisp.
- Steam the Dumplings: Carefully pour ½ cup water into the skillet and immediately cover with a lid to steam. Let the dumplings steam for 6 to 8 minutes, or until the water has evaporated and the dumplings are fully cooked through.
- Re-crisp the Bottoms: Remove the lid and continue cooking the dumplings for about 1 more minute to re-crisp the bottoms, enhancing the texture.
- Serve: Serve the potstickers hot, accompanied by your preferred dipping sauce such as a mix of soy sauce, black vinegar, and chili oil.
Notes
- Traditional dipping sauce includes soy sauce, black vinegar, and chili oil to complement the savory potstickers.
- These dumplings can be frozen before cooking; cook directly from frozen by adding a few extra minutes to the steaming time.
- Ensure to squeeze out the cabbage moisture well to prevent sogginess in the filling.
- Use a nonstick skillet to prevent dumplings from sticking and ensure even browning.
