Chinese Pork and Shiitake Mushroom Potstickers Recipe

Introduction

Chinese dumplings, also known as potstickers, are a delicious and satisfying dish perfect for any occasion. These pan-fried dumplings feature a flavorful pork and vegetable filling wrapped in delicate dough, crisped to perfection on the outside while tender and juicy inside.

Ingredients

• 5 – 6 dried shiitake mushrooms
• 1 ½ cups finely chopped Chinese cabbage (Napa cabbage)
• ½ tsp salt
• 250 g / 0.5 lb fatty pork mince (20 – 30% fat ideal)
• ¼ cup garlic chives, finely chopped
• 2 tsp light soy sauce (light or dark soy also ok)
• 1 ½ tsp Chinese wine
• ½ tsp sesame oil
• ¼ tsp white pepper (black pepper also ok)
• 1 garlic clove, minced
• ½ tsp grated fresh ginger
• 30 – 35 round dumpling wrappers
• ½ cup water per batch
• 4 – 6 tsp vegetable oil

Instructions

1. Step 1: Place the dried shiitake mushrooms in a bowl and cover with plenty of boiled water. Soak for 20 minutes until rehydrated, then squeeze out excess water and finely chop.
2. Step 2: Toss the chopped cabbage with ½ tsp salt in a bowl. Let it sit for 15 minutes, then squeeze out all excess liquid using your hands.
3. Step 3: In a mixing bowl, combine the cabbage, chopped mushrooms, pork mince, garlic chives, soy sauce, Chinese wine, sesame oil, white pepper, minced garlic, and grated ginger. Mix well with your hands until fully combined.
4. Step 4: To assemble, take one dumpling wrapper and place it in the palm of your left hand (if right-handed). Dip your finger in water and moisten half of the wrapper’s edge.
5. Step 5: Put about 1 heaped tablespoon of filling in the center of the wrapper. Fold the wrapper over the filling to form a half-moon shape, then pleat or press the edges together to seal completely.
6. Step 6: Slightly curve the dumpling with the pleats facing up. Place finished dumplings on a tray and cover with cling wrap or a damp tea towel to prevent drying. Repeat until all filling is used (makes about 30 dumplings).
7. Step 7: Heat 2 tsp vegetable oil in a non-stick pan over medium-high heat. Add 8-10 dumplings per batch, pressing them gently to flatten the base.
8. Step 8: Cook until the bottom turns golden brown, then carefully pour in ½ cup water. Immediately cover with a lid and steam for 7 minutes until the dumplings are cooked through.
9. Step 9: Remove the lid and continue cooking until the water evaporates and the dumpling bases crisp up again.
10. Step 10: Transfer dumplings to a serving plate and repeat the cooking process with the remaining batches. Serve hot with your favorite dipping sauces.

Tips & Variations

• Use pork mince with 20-30% fat for juicy, flavorful filling.
• Substitute garlic chives with finely chopped scallions if unavailable.
• To make folding easier, keep wrappers covered and moist while assembling.
• Experiment with fillings by adding shrimp, mushrooms, or vegetables for variety.
• Serve with a dipping sauce made from soy sauce, rice vinegar, and chili oil for extra zest.

Storage

Store any leftover uncooked dumplings in an airtight container lined with parchment paper in the refrigerator for up to 2 days. Cooked dumplings can be refrigerated for 1-2 days and reheated in a pan with a little oil or steamed until warmed through. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dumplings?

Yes, freeze uncooked dumplings on a tray until firm, then transfer to a sealed bag or container. They can be cooked from frozen by adding a few extra minutes to the steaming time.

What can I use if I don’t have Chinese wine?

If you don’t have Chinese cooking wine, dry sherry or a mild white wine can be substituted in equal amounts for similar flavor.

Chinese Pork and Shiitake Mushroom Potstickers Recipe

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★★★★★

4.8 from 141 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 30 dumplings 1x

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Description

Traditional Chinese potstickers (dumplings) stuffed with a savory mixture of rehydrated shiitake mushrooms, finely chopped Chinese cabbage, and fatty pork mince, seasoned with garlic chives, soy sauce, Chinese wine, sesame oil, garlic, and ginger. These dumplings are pan-fried then steamed to achieve a crispy bottom and tender, flavorful filling.

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Ingredients

Scale 1x2x3x

Filling Ingredients

• 5 – 6 dried shiitake mushrooms
• 1 ½ cups finely chopped Chinese cabbage (Napa cabbage)
• ½ tsp salt
• 250 g / 0.5 lb fatty pork mince (20 – 30% fat ideal)
• ¼ cup garlic chives, finely chopped
• 2 tsp light soy sauce
• 1 ½ tsp Chinese wine
• ½ tsp sesame oil
• ¼ tsp white pepper
• 1 garlic clove, minced
• ½ tsp grated fresh ginger

Dumplings

• 30 – 35 round dumpling wrappers
• ½ cup water per batch (for sealing and steaming)
• 4 – 6 tsp vegetable oil (for frying)

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Instructions

1. Rehydrate Mushrooms: Place dried shiitake mushrooms in a bowl and pour over plenty of boiled water. Let them soak for 20 minutes or until fully rehydrated. Squeeze out excess water and finely chop the mushrooms.
2. Prepare Cabbage: Combine chopped Chinese cabbage with ½ tsp salt in a bowl. Toss and gently massage with your fingers to release moisture. Let it sit for 15 minutes, then squeeze out excess liquid thoroughly with your hands to prevent soggy filling.
3. Mix Filling: In a large bowl, mix the prepared cabbage, chopped mushrooms, pork mince, garlic chives, soy sauce, Chinese wine, sesame oil, white pepper, minced garlic, and grated ginger. Use your hands to combine ingredients evenly until well blended.
4. Prepare Dumpling Wrappers: Take one dumpling wrapper and place it flat on your palm. Dip your finger in water and moisten half of the wrapper’s edge to help seal the dumpling.
5. Fill and Seal Dumplings: Spoon about 1 heaped tablespoon of filling into the center of the wrapper. Fold the wrapper over to create a half-moon shape. Pleat and pinch the edges to seal tightly, or simply press edges together with no pleats. Shape dumplings with a slight curve and pleats on top.
6. Cover Dumplings: Place each formed dumpling on a tray. Cover the tray with cling wrap or a wet tea towel to prevent the wrappers from drying out while assembling the rest.
7. Heat Pan: Ensure you have a non-stick pan with a fitting lid. Heat 2 tsp vegetable oil over medium-high heat.
8. Fry Dumplings: Arrange 8 to 10 dumplings in the pan, pressing down gently to flatten their bases against the pan. Fry until the bottoms turn golden brown and crisp, about 2-3 minutes.
9. Steam Dumplings: Pour ½ cup water into the pan carefully. Immediately cover with the lid to trap steam. Let the dumplings steam undisturbed for 7 minutes to cook the pleated tops thoroughly.
10. Finish Cooking: Remove the lid and cook for an additional minute or until the water evaporates and the dumpling bottoms crisp up again. This ensures perfect texture contrast.
11. Serve: Transfer cooked dumplings to a serving plate. Repeat the frying and steaming process with the remaining dumplings.
12. Enjoy with Sauce: Serve hot dumplings with your choice of dipping sauces such as soy sauce, chili oil, or vinegar-based condiments.

Notes

• Choose fatty pork mince between 20-30% fat for juicy filling.
• If you do not have Chinese wine, you can substitute with dry sherry.
• Garlic chives add a distinct flavor; if unavailable, green onions can be used.
• Keep dumplings covered while assembling to prevent wrappers from drying out.
• Make sure the pan lid fits securely to trap steam during cooking.
• If water evaporates too quickly during steaming, add a little more to finish cooking the dumplings.
• Adjust number of dumplings made depending on the size of wrappers and amount of filling.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese dumplings,potstickers,pan-fried dumplings,shiitake pork dumplings,fatty pork mince dumplings,Asian appetizer