Chinese Potstickers

Chinese Potstickers

Estimated Time: 250 Minutes - 132 Calories

Top favorite all over China and the whole world will surely love!


  • 3 cups chopped napa (Chinese) cabbage (about 4 ounces)
  • 4 dried shiitake mushrooms (about 1 1/2 ounces)
  • 1/4 cup finely chopped green onions
  • 2 tablespoons plus 1 teaspoon cornstarch, divided
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 teaspoon sugar
  • 1 1/2 teaspoons oyster sauce
  • 1/8 teaspoon white pepper
  • 5 ounces lean ground pork
  • 5 ounces ground chicken breast
  • 1 large egg white
  • 48 gyoza skins
  • 1/4 cup canola oil, divided
  • 1 1/3 cups water, divided
  • SAUCE:
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons minced green onions
  • 3 tablespoons dark soy sauce
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons Chinese black vinegar or balsamic vinegar
  • 2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
  • 2 teaspoons chile puree with garlic sauce
  • 2 teaspoons dark sesame oil


  1. To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.
  2. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.
  3. Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
  4. Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
  5. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
  6. To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.

0 Reviews