Pan-Fried Dumplings (Potstickers)
Pan-fried dumplings are easier to make than you think! Crispy dumplings with a tasty chicken, mushroom, and cabbage filling.
Equipment
- 1 skillet large
Ingredients
Filling and Cooking Ingredients
- 1.5 cup Napa cabbage thinly sliced
- ½ teaspoon salt for salting the cabbage
- ½ pound ground chicken or pork
- 1 tablespoon oil peanut or vegetable
- 3 cremini mushrooms finely chopped
- 1 clove garlic minced
- 1 green onion finely chopped
- ½ teaspoon ginger minced or grated
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon pepper plus ⅛ teaspoon salt and a pinch sugar
- 1 package dumpling wrappers round
- ¼ cup water for steaming
- 1 tablespoon oil for frying
- 2 tablespoon dark soy sauce for dipping
- 1 teaspoon chili oil
- ¼ teaspoon toasted sesame seeds
Instructions
Instructions
- In a big bowl, toss the napa cabbage with ½ teaspoon salt. Let it sit for about 10 minutes, and then squeeze out that extra liquid.
- Mix ground meat, mushrooms, garlic, green onion, ginger, dark soy sauce, and sesame oil with the cabbage.
- Grab a dumpling wrapper, add about a tablespoon of filling to the center, fold, and seal tightly.
- Heat 1 tablespoon oil in a skillet, brown dumplings on medium-high for 3-4 minutes.
- Add ¼ cup water, cover, and steam dumplings for 5-7 minutes until cooked through.
- Cook uncovered for a couple more minutes to crisp bottoms. Serve with soy sauce and chili oil.
Notes
Serve warm with soy sauce mixed with chili oil or plain soy sauce.