- Meat and poultry
- Beef mince
Authentic beef and prawn Chinese dumplings, also called potstickers. These moreish dumplings make a great Chinese starter, and are freezer friendly, too! Feel free to use minced pork instead of beef, if desired.
77 people made this
- 450g raw prawns, peeled and deveined
- 1.75kg minced beef
- 1 tablespoon minced fresh root ginger
- 1 shallot, minced
- 1 bunch spring onions, chopped
- 3 leaves Chinese cabbage, chopped
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- salt and white pepper to taste
- 1 pinch sugar
- 280g round dumpling (gyoza/potsticker) wrappers
- 3 tablespoons vegetable oil
- 4 tablespoons water
MethodPrep:50min ›Cook:12min ›Ready in:1hr2min
- Place the prawns in the work bowl of a food processor, and process until finely ground. Set aside in a large bowl. Working in batches, process the minced beef to a fine grind, and set aside with the prawns. Combine the prawns and mince with ginger, shallot, spring onions, cabbage, soy sauce, sesame oil, salt, pepper and sugar, and mix the ingredients until thoroughly combined.
- To fill the dumplings, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the centre. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Chill the filled wrappers on a parchment-lined baking tray while you finish filling and sealing the rest.
- Heat the oil in a large nonstick frying pan with a lid over medium heat. Place potstickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the frying pan, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
This recipe makes a large batch of filling, enough for several packs of dumpling wrappers. You can freeze filled, uncooked potstickers by placing them on parchment-lined baking trays without touching, letting them freeze solid, then placing the individually frozen dumplings into plastic bags for storage.
Reviews & ratingsAverage global rating:(83)
Reviews in English (60)
Awesome, AWESOME recipe! I changed mine a bit, and greatly reduced the quantity (made 4 servings instead of 12... but I still had a bag full of extra filling after making 10 stickers for me and my roommate!). I actually used sausage instead of shrimp and beef, but next time I think I'll use half sausage and half ground chicken (the flavor was VERY strong, which we liked very much, but others may not). I did not add any sesame oil, and added a bit of honey insead of the sugar. Also, I cooked the meat/cabbage mixture in a pan until nearly done, and then stuffed the wrappers. I baked the potstickers at 425 degrees for 7 minutes, turned them over and baked for another 3 minutes. Came out perfectly crispy outside with the piping hot filling juicy on the inside. Delicious!! **also, I added minced garlic, of course!-10 Aug 2010
Great recipe. I did mine without the shrimp (didn't have any) and added orange zest for an incredible flavor. I used my bamboo steamers and skipped the frying stage to save time and calories. If you put the pot stickers on lettuce leaves in the steamer, they won't stick. Serve them with a dipping sauce of soy sauce, rice wine vinegar and white suger.-13 Nov 2009
I handed out this recipe to all of my colleagues. amazing flavor and texture but, for a dumpling novice like myself, the prep of stuffing the wontons took FOREVER. I cut the recipe to 1/3 : 1/3 lb shrimp and 1.3 pound ground beef was enough for an entire packet of gyoza wonton skins.... we ate them for days! after trying to pan fry all these little dumplings and spattering the kitchen with hot oil because my dumplings were kinda wet, I gave up on the frying method. Instead, baked the filled wontons and then steamed them. Bake at 275 for 10-15 minutes until slightly dry then steam for 10 minutes. As an experiment, we also steamed then baked... that worked pretty well too. I would be willing to do it all again!-12 Jan 2010
My senior year of college, I had a life-changing dumpling experience.
For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.
Then, on a lazy spring Saturday, everything changed.
With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.
To which my response was, “What? WHY?”
The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.
Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.
Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!
Chinese Dumplings: Recipe Instructions
Okay, let’s talk veg. In particular, leafy green vegetables.
In the photos, you’ll see these little green leafies that look kind of like a cross between dandelion greens and arugula. It’s actually called jicai or “Shepherd’s Purse.”
In the US, you’ll only find shepherd’s purse in the frozen foods section of a well-stocked Chinese grocery store. If you can get it, then grab those babies out of the freezer section and never let go. It’s so much more convenient to use than the fresh stuff, which is all we get here in Beijing.
Last year, we bought some Shepherd’s purse seeds and managed to grow some in the garden. They looked a little bit like weeds but boy do they have great flavor for dumplings and wontons. If you’re a gardener, and like dumplings or wontons, then get yourself some seeds and start cultivating!
But…if you find yourself in a place where one could never hope to locate an obscure Chinese vegetable, we also encourage the use of vegetables that you don’t need to tear your hair out to find. You can go with baby bok choy (the tender little green ones. Not the giant, stringy monstrosities you find at Stop & Shop), napa cabbage, or Chinese chives. If using fresh, all of these vegetables need to go through a blanching process, with the exception of the Chinese chives (which can just be chopped finely and then thrown in with the meat).
So first things first. Wash your veg to get them really clean. No one likes a sandy dumpling. Blanch them for a minute and throw them in an ice bath.
If using frozen ji cai, just defrost the veg, rinse it well under cold water, and praise the Gods for making it easy on you. (Washing fresh ji cai is a slow, tedious, finger-numbing task that I’m sure they would have in Tartarus if the Greeks had ji cai).
Then, ring out the veggies like you’re squeezing a washcloth. Get all the liquid you can out of them.
Get out the chopping block and chop the veggies VERY finely. As finely as you possibly can, or the filling will be overly stringy. Not the adjective we’re looking for in this instance.
Throw it in with your meat. You can change the ratio of meat to vegetable in this dumpling recipe to however you like. We like a lot of veg with less meat, but you can replace some of the veg with more meat if you like. We suggest NOT going all vegetarian with these, though.
Vegetarian dumplings are tricky little things. One needs a whole new plan of attack (we have a separate vegetable dumpling recipe). Your meat should also be relatively fatty. Too lean, and the poor things will be dry and lifeless.
What you’re doing here is creating a very soft, smooth texture for the filling. It’s really important to mix your filling until it almost looks like a paste. We find that grabbing two chopsticks in one’s fist, followed by 6-8 minutes of exuberant stirring yields the best filling consistency.
And now…the wrapping. Don’t be afraid! It’s not as hard as it looks. You, dear reader, are probably not a seven-year-old with clumsy hands, and you’ll probably figure it out faster than I did in my cartoon-watching days. (Okay, let’s be real. I still watch cartoons. I’m a major dork for anything having to do with airbending, 90s-era Nickelodeon, and Pixar. I have the emotional maturity of a twelve-year-old, apparently).
Anyway, you can buy dumpling skins at the Asian grocery store. You’re looking for the white round ones. If left out in the open air for too long, you may find that the edges start to dry out.
If that happens, wrap them in a damp paper towel and put them in a sealed plastic bag for a couple hours to soften back up. You can freeze any unused dumpling wrappers in an airtight sealed plastic bag for later.
To the wrapping! Get yourself a little bowl of water and dampen the edges of each wrapper.
Then place a little less than a tablespoon of filling in the middle.
There are several ways to do this next wrapping step, but the easiest way for first timers is to pinch the wrapper in half at a point in the middle…
…and then fold the skins over twice on each side.
At the end, it will look kind of like a little fan.
And that’s it! (For more pictures and detailed instructions, check out our full tutorial on how to fold dumplings, using 4 techniques from beginner to advanced.)
Boil a test dumpling and taste it for salt and flavor. Perhaps you added a little more meat than our dumpling recipe called for. Perhaps your salt isn’t as salty, or your soy sauce is a different brand than we use. It’s not an exact science, but the only way to figure out how to get the flavor right is to test and taste. Add a little of this or that…sesame oil, soy sauce, salt, pepper, wine, water…if you think it needs it. Once you’ve got the perfect filling, go through the dumpling folding steps.
Keep doing that…for the next 2 hours, or until all your filling is gone. Put on the TV, grab a dumpling buddy, and get to work. If you plan to eat them fresh, just place them on a floured surface to keep them from sticking. If you plan to freeze them for later, place them on a baking sheet lined with parchment paper, making sure that none of the dumplings are touching.
It’s an art in and of itself to try to adjust the filling amounts you put in as filling and wrapper supplies deplete–to try and use all of both. If we have more wrappers, I reduce the amount of filling I put in a bit. If we don’t have enough, then I make bigger dumplings. But if you end up with leftovers, don’t sweat it. You can wrap up extra dumpling wrappers for later, and make the filling into little meatballs and fry them up.
Time to taste the fruit of our labors!
Here’s how you cook them. You have a couple choices.
To boil: just bring a large pot of water to a boil and throw the dumplings in there. If using fresh, they’re usually done when they float to the top and start to look transparent. If using frozen, they may need a bit longer to cook through.
Heat a non-stick pan or cast-iron skillet over medium high heat and add a couple tablespoons of oil. Add the dumplings in a circular formation around the pan and allow them to fry for a couple minutes.
Then, pour a thin layer of water into the pan.
Cover and reduce the heat to medium-low. Steam until the water has evaporated.
Check the dumplings. If they still look a little raw, put in some more water, cover the pan again, and steam them for a little longer.
Once all the water has evaporated and they look cooked through, raise the heat to medium high and allow them to cook uncovered until the bottoms are golden brown and crisp.
And finally…serve the little darlings! Here’s the boiled version:
And the pan-fried version. These are little pockets of light, joy, and deliciousness.
You can also steam these dumplings. Get a full tutorial on how to cook dumplings (steaming, boiling, or pan-frying).
P.S. We like to eat our pockets of light, joy, and deliciousness with chili sauce and Chinese black vinegar. For a full recipe and explanation on the perfect dipping sauce, see our traditional dumpling sauce recipe.
P.S.S: If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.
P.S.S.S. Phew. This was a long one. I feel I need this last P.S. to decompress. Generations of acquired knowledge in this dumpling recipe, all rolled into one tidy post, without skimping on detail. For those of you who don’t like reading as many words as I’ve written here, here’s a condensed, printable version of the recipe:
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What if I still want to cook potstickers?
That is OK, because the dough can be used for both boiled dumplings and potstickers. For cooking potstickers, the process from dough-making to dumpling-wrapping is exactly the same. You can refer to the “to cook potstickers” session in the recipe next page.
When you cook potstickers, it won’t cause a big problem if the dumplings aren’t sealed well. However, I still suggest you seal them carefully. If they fall apart during cooking, the liquid will spill and evaporate, and the finished potstickers won’t be as juicy or moist.
Also take note, this dough is not for steamed dumplings. For cooking steamed dumplings, you should use hot water to make the dough, so it will be tender after steaming. See my recipe for making steamed dumplings here.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!
- If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn&rsquot sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
- Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
- To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
- Heat up a pot of water and bring it to boil. Drop the dumplings gently into the water, boil for a few minutes until the dumplings float to the top. Use a strainer to scoop them out and transfer to a plate. Repeat the same until all dumplings are boiled.
- Heat up a skillet with some oil. Arrange about 8 dumplings on the skillet and pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it over and pan-fry the other sides of the dumplings. Add more oil and repeat the same process above until all dumplings are turn golden brown and become crispy. Serve the dumplings warm with the dipping sauce.
- 1/3 cup sake
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 3 thin slices of garlic
- 1 tablespoon minced scallion
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon hot-chile sesame oil
- 1/2 head napa cabbage (1 pound)&mdashroot cut off, cabbage halved lengthwise
- 3/4 pound ground pork
- 1/4 bunch Chinese chives or 2 scallions, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon dark or regular soy sauce
- 1/2 tablespoon finely grated garlic
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 3/4 cups all-purpose flour
- Cornstarch, for dusting
In a small bowl, stir together all of the ingredients.
Set a steamer basket in a pot of boiling water. Steam the cabbage until tender, 20 to 25 minutes. Transfer to a colander to cool, then squeeze out as much excess liquid as possible. Finely chop the cabbage.
In a large bowl, combine the cabbage with the pork, chives, ginger, soy sauce, garlic, sesame oil, salt and 1 tablespoon of the vegetable oil. Gently stir, cover and refrigerate for at least 4 hours or overnight.
Put the flour in a large bowl. Slowly add 1 cup of cold water and the remaining 1 tablespoon of vegetable oil, stirring constantly with a wooden spoon, until the dough starts to come together. Using your hands, knead the dough until it forms a ball, then knead the dough on a work surface until smooth, about 5 minutes. Transfer the dough to a clean bowl, cover and refrigerate for at least 30 minutes and for up to 3 hours.
Dust a baking sheet with cornstarch. Cut the dough into 4 equal pieces, then roll each piece into 1-inch-thick logs, 8 inches long. Using a sharp knife, cut the logs into eight 1-inch pieces. Using a rolling pin, roll the pieces into 3 1/2-inch rounds, keeping the dough covered with plastic wrap as you work to prevent the dough from drying out. Dust the rolling pin occasionally with cornstarch to prevent sticking.
Place about 1 tablespoon of the filling in the center of each round, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.
Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.
Different Dipping Sauces
My Dad loves Chinese black vinegar with soy sauce, slivers of fresh ginger and a little sesame oil. My kids like soy sauce, a little sugar, sesame oil. My husband loves Thai sweet chili sauce, straight from the bottle (I like Mae Ploy brand or Trader Joe&rsquos brand &ndash I&rsquove linked to Amazon so you can see what they look like but their prices are outrageous. Just go to your supermarket and get Sweet Chili Sauce). My brother loves spicy &ndash we add chopped fresh hot chili peppers or a dollop of Chinese garlic-chili sauce or a squirt of sriracha.
Chinese dumplings recipe
Put the cornflour, soy sauce and sesame oil into a large mixing bowl. Season with salt and white pepper. Stir until just mixed, then stir in the pork, cabbage, spring onions and egg. Mix well.
Put a heaped tsp of filling on each pancake. Dip your finger into cold water, in a small bowl, and moisten the pancake edge. Fold it over to make a crescent-shaped parcel, press together and make small folds around the edge to seal well.
Cook the dumplings in 2 batches: arrange them in 1 layer in an oiled steamer, then cover and steam for 20 mins.
Serve sprinkled with sesame seeds and spring onion. Make a dipping sauce by mixing 2 tbsp soy sauce, 2 tsp each rice vinegar and sesame oil and a pinch of dried crushed or fresh chopped chilli.
Other Dumplings Recipes:
Making dumplings is really not so hard and you can get all the ingredients from regular stores: dumpling wrappers, ground pork, etc.
To me, the slightly difficult part is the folding or pleating of dumplings, an easy skill that just requires some practices and training.
If you are new to making homemade dumplings, you can just fold the dumplings into half moon shape. Soon enough, you will become more comfortable with the folding.
Don&rsquot forget, practice makes perfect for folding these dumplings. In no time, yours will look like mine pictured here.
Classic Chinese Dumplings (Jiaozi)
Yield Makes about 30 dumplings
- Calories 258
- Fat 7.4 g (11.3%)
- Saturated 2.5 g (12.3%)
- Carbs 35.0 g (11.7%)
- Fiber 1.7 g (6.8%)
- Sugars 0.6 g
- Protein 12.0 g (24.0%)
- Sodium 1016.2 mg (42.3%)
For the dumpling filling:
Napa cabbage (about 1/4 head), plus extra leaves for lining if steaming
scallions (green and white parts), finely chopped
finely chopped garlic chives
clove garlic, finely chopped
freshly grated peeled ginger
round wheat dumpling or potsticker wrappers
For the dipping sauce:
thinly sliced scallions, white part only
freshly ground black pepper
To make the filling: Coarsely chop the cabbage, and then transfer it to a food processor. Pulse until the cabbage is finely chopped but not puréed. (Alternatively, very finely chop the cabbage and place in a colander. Sprinkle lightly with salt, toss to combine, and let sit for 10 minutes.) Transfer the cabbage to a clean kitchen towel, roll it up, and squeeze to remove excess liquid.
Transfer the cabbage to a large bowl. Add the pork, scallions, garlic chives, garlic, ginger, soy sauce, and sesame oil and use your hands to combine do not overwork or the filling will be tough. If you wish to taste for seasoning, poach or fry a small amount of the filling, and adjust the seasonings to your liking.
To fill the dumplings: Have a small bowl of water ready. Place a dumpling wrapper in the flat of your hand. Place a scant tablespoon of the filling in the center of the wrapper. Dip a finger in the water and use it to wet the edges of the wrapper. Fold the dumpling in half to form a half-moon shape, pressing out the air as you seal the dumpling. If desired, use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. Place on a baking sheet. Repeat until all the filling is used, you will have extra wrappers.
Here are 3 different ways to cook dumplings:
1) Boil: Boiling dumplings is the most traditional way to cook them. Bring a large pot of water to a boil. Add the dumplings and simmer until they float to the surface. Then add about a cup of cold water. When the water returns to a boil, add another cup of cold water. When the dumplings float to the surface again, use a slotted spoon to remove them to a platter.
2) Steam: Pour about 2 inches of water into a wide pot or a wok and bring to a boil. Arrange the dumplings in a single layer in a bamboo steamer lined with the extra Napa cabbage leaves or parchment paper. Cover the steamer, place it in the pot (don't let the water touch the dumplings), and steam on medium heat until cooked through, about 5 minutes.
3) Pan-fry: Heat a large nonstick frying pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl it around. Add enough dumplings for a singler layer but leave enough space so that they do not touch. Add 1/4 cup of water (be careful, as it will splatter!) and immediately cover the pan. Cook on medium heat for 3 minutes, then uncover and continue to cook until all the water has evaporated and the bottoms are browned and crispy.
To make the dipping sauce: While the dumplings are boiling, steaming, or frying, combine all the sauce ingredients in a small bowl. Serve the dumplings hot, with the sauce for dipping.
Freezing: If you are not cooking them immediately, freeze the dumplings for up to 3 months. Place dumplings in a singler layer on a baking sheet lined with parchment paper. Freeze until solid, about 1 hour, then transfer them to a sealed freezer bag and freeze for up to 3 months. Cook from frozen, adding a few minutes cooking time as needed.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reprinted with permission from Lucky Rice by Danielle Chang, copyright (c) 2016. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.