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Chinese Dumplings
Chinese Dumplings (AKA Potstickers) Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
📝 Preparation Steps
1
Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
ground chicken12 ouncescabbage, shredded thin1 cupginger, minced1 tspdark soy sauce1 tbspsesame oil1 tbsp
2
Divide the mixture among the wrappers. Typically takes about 28 of so wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon into each.
3
Brush all four edges of the wrapper with water. (This helps it stick together.)Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
4
For the steam method:
5
Add about 1 to 2 inches of water into the bottom of your pan or wok. Bring the water to a simmer.Place parchment paper (I had to cut mine into a circle) into each level of the steamer. You could also use cabbage leaves instead to prevent the dumplings from sticking.Arrange the dumplings on top of the parchment or lettuce leaves and place the steamer on top of the simmering water. Add in dumplings and cook for about ⏱️ 10 minutes or until they are fully cooked.
cabbage, shredded thin1 cup
6
For the pan-fried method:
7
Add 1 tablespoon of oil to a pan and sauté dumplings for ⏱️ 2-3 minutes on one side until golden brown.Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.
Nutrition Facts
calories
175.66 kcal
fat Content
5.08 g
serving Size
1 serving
fiber Content
0.76 g
sugar Content
0.43 g
sodium Content
459.13 mg
protein Content
13.52 g
cholesterol Content
51.46 mg
carbohydrate Content
18.69 g
saturated Fat Content
1.39 g
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