Potstickers and dumplings are eaten across China every day. It is said that they originated when a royal chef forgot them on the stove and thus, they burned on one side. They are often served as part of a Lunar New Year feast as they represent prosperity, abundance, and wealth. The dumplings are shaped like Chinese gold ingots. The belief is that the more dumplings you eat, the more wealth you will have in the coming year.
These can be prepared either the day of cooking, or several days in advance. Since they do take some time to make (especially if you make a large amount of them), I like to prepare them in advance. If it’s more than two days in advance, I will freeze them instead of refrigerating them.
First, slice the green onions. I cut off both ends and discard, then I use the middle. Then, slice the cabbage into thin and short strips. In a bowl, combine all ingredients and mix either with a spoon or by hand until completely incorporated.
When I make these, I like to set up a sort of assembly station for myself. First, I have the bowl of filling and a small scooper. I like to use the scooper so I have an equal amount each time. Then I make sure to have a plate or sheet tray lined with parchment paper. I will do two layers of potstickers if necessary, but no more than that. When assembling them, I like to do it over a plate. I also have a dish of water handy to dip my fingers into. Once I am all set up, I can get going on the assembly.
Take one wrapper and place on your plate. Using the scooper, place one scoop of filling in the center of the wrapper. Next, take your finger and apply water to all edges of the wrapper. This is going to help it to stick together. Then, carefully pick up the wrapper and fold the potsticker into shape. I bring up the bottom edge to the top edge and make fan folds to seal it. If the wrapper is not sticking, apply a little more water.
Once the potsticker is assembled, place it on the parchment paper. Repeat the process until all potstickers are made. Separate layers with parchment paper to prevent sticking.
*NOTE: There are both square and round wrappers available. It all depends on the desired end result. Here you can see what each wrapper shape will look like once wrapped. I will say that I usually pick the square shape because it holds more filling than the round shape. However, the round shape produces a more picture-perfect result.
Use a large saute pan to cook the potstickers. Also have on hand the pan’s lid, a measuring cup of water and a bottle of your preferred cooking oil. Be sure the pan is nice and hot. Test it with water to confirm. If the water beads and sizzles, it is ready.
Place about 2 tablespoons of cooking oil in the pan. Then, place the potstickers on the oiled pan, arranging them with a flat side down (not the fanned edge). Let them cook for a few minutes until the bottoms are browned. Usually once they are no longer stuck to the pan, they are ready. This can take anywhere from 4 to 6 minutes depending on the wrapper.
Grab the lid in one hand and the measuring cup of water in the other hand. Carefully pour about 1 to 2 ounces of water into the center of the pan then quickly cover with the lid. Leave the lid on for a few minutes to steam the rest of the wrapper and cook the filling. This usually takes about 4-6 minutes depending on how crowded the pan is.
Once the potstickers are fully cooked, use a spatula to remove them from the pan. Be sure to place them on a platter with the golden side facing up. Serve immediately with a dipping sauce.
Subscribe to my weekly newsletter. I don’t send any spam email ever!
Subscribe to my weekly newsletter. I don’t send any spam email ever!