Pot Stickers (Chinese Dumplings)

Pot Stickers (Chinese Dumplings)

37
Ayeen 3

"An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyozu wrappers and have filling left over for next time around."

Ingredients

1 h 2 m servings 411 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 152 mg
  • 50%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
  2. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
  3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Footnotes

  • Cook's Note:
  • This recipe makes a large batch of filling, enough for several packages of dumpling wrappers. You can freeze filled, uncooked pot stickers by placing them on parchment-lined baking sheets without touching, letting them freeze solid, then placing the individually-frozen pot stickers into plastic bags for storage.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the filling ingredients.
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Reviews

37
  1. 51 Ratings

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Awesome, AWESOME recipe! I changed mine a bit, and greatly reduced the quantity (made 4 servings instead of 12... but I still had a bag full of extra filling after making 10 stickers for me and ...

Great recipe. I did mine without the shrimp (didn't have any) and added orange zest for an incredible flavor. I used my bamboo steamers and skipped the frying stage to save time and calories. If...

I handed out this recipe to all of my colleagues. amazing flavor and texture but, for a dumpling novice like myself, the prep of stuffing the wontons took FOREVER. I cut the recipe to 1/3 : 1...

It's great to see a non-pork recipe for pot stickers! These were ok but I probably won't make them again because the middle became a hard ball regardless of whether we steamed the pot stickers (...

GREAT RECIPE! I used ground pork instead of the shrimp/ground beef. They tasted just like restaurant made.

Yummy! I cut the recipe in half and had plenty of leftovers to freeze for later use. A few minor modifications I made for a healthier version: baked at 425F for 10 minutes instead of frying; s...

These pot stickers are wonderfully tasty. I did use ground turkey instead of the beef, but they still turned out fantastic. You can do up a batch and freeze them for nights you have guests over,...

These were OK, but still prefer the pork & ginger version...and before I made these I cut WAY back on the shrimp and beef! I make my own dipping sauce: 1/3 C soy sauce, 1/3 cup rice wine vinega...

This is a great starting recipe. I use thin wonton wrappers (square) maybe a touch smaller. I also steam them in a bamboo steamer set in a wok, spray bamboo with non stick spray and steam for 6...