Description
Jiaozi Chinese Potstickers are savory pan-fried dumplings filled with a flavorful mixture of ground pork, Napa cabbage, and aromatic seasonings. Crispy on the bottom and tender on the top, these potstickers are steamed and fried in a skillet to achieve the perfect texture. Served with a tangy soy-vinegar dipping sauce, they make an irresistible appetizer or snack that’s authentic and delicious.
Ingredients
Scale
Filling
- 1 pound ground pork
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- ½ teaspoon white pepper
- 1 teaspoon salt
Wrappers and Cooking
- 1 package round dumpling wrappers (about 40 pieces)
- 2 tablespoons vegetable oil (for frying)
- ½ cup water (for steaming)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon chili oil (optional)
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, finely chopped Napa cabbage, green onions, soy sauce, sesame oil, rice vinegar, minced ginger, minced garlic, white pepper, and salt. Mix thoroughly until all ingredients are well incorporated and the mixture is uniform.
- Fill and Seal Dumplings: Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with water to help seal. Fold the wrapper in half over the filling and press the edges together, pleating along the edges if desired to create a tight seal and attractive finish.
- Heat the Pan: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Ensure the oil is hot but not smoking to achieve a golden crisp.
- Pan-Fry the Dumplings: Arrange dumplings flat side down in a single layer in the skillet. Cook without moving them for 2–3 minutes until the bottoms become golden brown and crispy.
- Steam the Dumplings: Carefully pour in ¼ cup of water into the skillet and immediately cover with a lid to trap steam. Let the dumplings steam over medium heat for 5–6 minutes, or until the water has completely evaporated and the dumplings are cooked through.
- Crisp the Bottoms: Remove the lid and continue cooking the dumplings for another 1–2 minutes to re-crisp the bottoms, ensuring the perfect texture contrast between crispy base and soft tops.
- Repeat & Serve: Remove cooked dumplings and repeat the frying and steaming process with the remaining batch. Serve the hot potstickers with the dipping sauce made by combining soy sauce, rice vinegar, and optional chili oil.
Notes
- You can substitute ground chicken or tofu for a lighter or vegetarian-friendly version.
- Leftover potstickers freeze well before cooking; cook directly from frozen by increasing the steaming time slightly.
- Ensure dumplings are sealed tightly to prevent filling from leaking during cooking.
- For extra flavor, consider adding a splash of sesame oil to the dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
