A potsticker recipe direct from a Taiwanese friend.

Recipe Summary

prep:
1 hr 15 mins
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
20
Yield:
100 dumplings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.

    Advertisement
  • Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.

  • Cover 2 baking sheets with waxed paper. Fill a small bowl with water.

  • Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.

  • Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.

Cook's Notes:

Substitute 2 leeks for the napa cabbages if desired. I've also made these with 1 head of napa cabbage, 1 head of bok choy, and 1 bunch of scallions. It's a great combo, too.

If you have any dumplings that did not seal completely or that have broken skin, do not freeze them, they'll fall apart later. Just cook those for dinner tonight instead.

To cook frozen dumplings, boil for about 5 minutes before pan-frying in a greased skillet over medium heat until browned on all sides. If the dumplings have not been frozen, skip the boiling step.

Nutrition Facts

305 calories; protein 15.6g; carbohydrates 40.6g; fat 8.3g; cholesterol 35.5mg; sodium 426mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/14/2017
These were good! They were not quite as flavorful as another recipe I made along with these BUT i liked the cilantro/jalapeno in these and I liked that you browned them on all side. These definitely had the better texture. When I make these again I will add a little bit of soy sauce and green onions to bump the flavor up. Great recipe! Thanks for sharing! Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/14/2017
These were good! They were not quite as flavorful as another recipe I made along with these BUT i liked the cilantro/jalapeno in these and I liked that you browned them on all side. These definitely had the better texture. When I make these again I will add a little bit of soy sauce and green onions to bump the flavor up. Great recipe! Thanks for sharing! Read More
(1)
Rating: 5 stars
05/20/2020
I found these to be very tasty. I cooked them in a different way. I pan fried until browned on each side then transferred to baking pan and baked at 400 degrees for 5 minutes per side on convection mode. Read More
Rating: 5 stars
12/08/2017
Yum yummm! Read More
Advertisement
Rating: 5 stars
12/12/2020
These are so good! I steamed the first ones I Made. They were great, but pan fried the 2nd 1/2 and I have to admit that the pan fried were the favorites. These are time consuming to make correctly but so worth it! Thanks for the recipe! Read More
Advertisement