Homemade Pork Dumplings (Crispy Pan-Fried Potstickers) -

Homemade Pork Dumplings (Crispy Pan-Fried Potstickers)

Course: Appetizer

Cuisine: Asian

Keyword: deep fried, dumplings, pan fried, pork, potstickers, steamed

Prep Time: 30

Cook Time: 15

Cooling Time: 20

Total Time: 1 5

Servings: Dumplings

Calories: 70kcal

Learn how to make the ultimate juicy Pork Dumplings! I share a secret trick for the most flavourful filling and how to pan-fry them into perfect crispy potstickers.

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Equipment

Ingredients

3 Tablespoons vegetable oil
1 cup yellow cooking onion (1 large) finely diced
1 Tablespoon garlic (about 3 cloves) minced
3 Tablespoons ginger minced
½ pound fresh shiitake mushrooms finely diced
1 cup canned water chestnut (1 small 220ml can) drained & finely diced
2 cups Asian chives (garlic chives) roughly chopped
¼ cup Shao Xing cooking wine
1 Tablespoon sea or kosher salt
2 Tablespoons white sugar
1 teaspoon ground black pepper
1¼ pounds lean ground pork 1 tray
1 pound round dumpling wrappers 2-pack

Tapioca Slurry

2 Tablespoons tapioca starch or cornstarch
4 Tablespoons water

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Instructions

Sauté the Aromatics: In a large skillet, heat 3 Tablespoons of vegetable oil on high heat. Add the diced onions and cook until translucent (2 minutes). Add the garlic and cook for 2 minutes, stirring frequently. Add the ginger and cook for 1 minute until fragrant.
Cook the Vegetables: Reduce heat to medium-high. Add the shiitake mushrooms, water chestnuts, Asian chives, Shao Xing wine, salt, sugar, and black pepper. Cook and stir for 7 minutes until the vegetables are soft.
Thicken and Cool: In a small bowl, whisk together the tapioca starch and water. Pour the slurry into the skillet, stirring constantly until the mixture thickens into a glossy gravy. Remove from heat, transfer to a bowl, and let the vegetables cool completely for 20 minutes.
Mix the Pork: In a large mixing bowl, add the raw ground pork and the cooled vegetable mixture. Knead thoroughly with your hands until well combined.
Fold the Dumplings: Place a dumpling wrapper in your palm and scoop 1 Tablespoon of filling into the center. Fold the bottom up to create a half-moon. (If your wrappers are dry, dab the edges with a little water so they stick together before folding). Place the dumpling on the counter, cup the filling to squeeze out air, and crimp the edges from right to left to seal. Press down lightly to flatten the bottom. Repeat with remaining wrappers.
Pan-Fry (Potsticker Method): Heat 1-2 Tablespoons of oil in a large non-stick pan over medium-high heat. Place dumplings flat-side down, ½-inch apart, and fry for 1 minute until lightly browned. Pour ½ cup of water into the pan, quickly cover with a lid, and reduce heat to medium. Steam for 5 minutes. Remove the lid and fry for a few final minutes until the water is gone and the bottoms are golden and crispy!

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Notes

How to Freeze Dumplings: Never throw fresh dumplings directly into a freezer bag, or they will mash into a giant block! Instead, place the folded dumplings on a tray, spaced ½-inch apart, and freeze them flat for 1 hour. Once they are frozen solid, transfer them to a zip-top bag. They will keep for up to 3 months and can be cooked straight from frozen!

The vegetable and seasoning base in this recipe is incredibly versatile! If you don't eat pork, you can easily swap it out for an equal amount of ground chicken, ground turkey, minced shrimp, chopped scallops, or even crumbled firm tofu for a vegetarian option!

What is the difference between Dumplings and Potstickers?

Nothing but the cooking method! "Dumpling" is the overarching category. If you boil or steam them, they are soft dumplings. If you pan-fry the bottoms so they stick to the pan and get crispy, they become "Potstickers." The wrapper and the filling remain exactly the same!

What type of wrappers do I use?

Look in the refrigerated or freezer section of your local Asian market or supermarket. You want to buy specifically labelled "Dumpling Wrappers" (they are always round). Wonton wrappers are square and are generally too thin for hearty pan-fried potstickers.

What filling variations can I use?

Nutrition