Go Back
+ servings

Pot Stickers (Dim Sum or Chinese Dumplings)

Your favorite Asian restaurant appetizer can be made at home.  And guess what? It’s EASY.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizers, Pork
Cuisine: Asian
Keyword: chinese dumplings, dim sum, pot stickers
Servings: 48 dumplings
Calories: 46kcal

Ingredients

POT STICKER DOUGH

  • 2 cups flour
  • 1 cup boiling water

POT STICKER FILLING

  • 1 lb ground pork
  • 6 oz Napa celery cabbage or regular green cabbage
  • 3 tsp coarse salt divided
  • 1/4 cup finely chopped green onion--the white and the green part
  • 1 tbsp finely chopped cilantro OR 1/2 tsp dehydrated
  • 1 large clove of garlic minced very finely
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1/8 tsp grated fresh ginger or a pinch of dried
  • 1 tbsp dry sherry

Instructions

  • Start by making the filling.
  • Shred the cabbage finely and sprinkle with 2 tsp of the coarse salt and toss. Set aside for 5 minutes.
  • Mix the meat and remaining ingredients plus the leftover 1 tsp coarse salt in a medium bowl. Squeeze out the water from the shredded cabbage and add to meat mixture, mixing well. Set aside.
  • For the dough, mix the flour and boiling water until a soft dough forms. Turn out onto floured work surface and knead until smooth and elastic, about 5 minutes. Cut dough in half. Roll each half into a 12-inch roll. Cut 1/2-inch portions of dough from the roll. Roll each 1/2-inch portion into a 3-inch circle. Place about 1 tbs of filling in each circle. NOTE: I roll out ALL my dough circles before I begin to fill them. Process is cleaner and also more efficient.
  • Bring the edges of the circles up and seal very well, pinching to pleat slightly. This will form a crescent-shaped dumpling. They can be shaped other ways, but I find that to be a complete PAIN and the shape I make them in is the one the restaurants make them in.
  • Heat a large skillet over medium-high heat. Add about 1 tbs vegetable oil if using a regular pan, 1/2 tbs if using non stick. When oil is very hot, add the dumplings, pleated side up in the pan. Fry for about 3-5 minutes or until the bottoms are golden brown and start to crisp. Add 1/2 cup water, cover and reduce heat to medium, and steam until all water is absorbed; about 5-7 minutes.
  • These can be served with a dipping sauce made with 1 cup soy sauce, 1/2 tsp sesame oil and 2 tbs honey mixed together. Put these ingredients in a small saucepan and heat, stirring, until honey is dissolved.
  • Makes about 48 dumplings and they can be frozen and reheated.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 172mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg