HOME > Chowhound > Home Cooking >

Discussion

Potsticker/pan-fried dumpling Recipe (cont. from SF Board)

  • m
  • Melanie Wong Oct 12, 2000 05:16 PM
  • 8
  • Share

Okay, Jason, potstickers it is. I made 60 of these a couple weeks ago as a first course after a Viognier tasting. The eleven guests scarfed ‘em up, no leftovers.

1 lb. Sui gow wrappers (or substitute won ton skins, do NOT use potsticker wrappers)
1 1/2 lb. lean pork, ground
1 small head cabbage
4 green onions/scallions, minced
4 cloves garlic, minced
1 thumb-size knob of fresh ginger, minced
light soy sauce
salt
white pepper
peanut oil

Shred 1/2 head cabbage (like for slaw), combine with pork, onions, garlic and ginger. Add soy sauce, salt and white pepper to taste (test a sample in the microwave).

To wrap, hold one wrapper in the palm of the hand, use a butter knife to spread about 1 T. of pork filling of even thickness on half-circle of wrapper leaving a 1/4" bare around rim. Dip knife in cold water, dampen along half-circle rim, fold over half-circle of wrapper and press at the rim to seal edges. If substituting square won ton wrappers, fill and fold on the diagonal to form triangle-shaped dumplings.

Cook in batches of 15-20 dumplings. Coat hot wok with thin film of peanut oil, line with dumplings in one layer going up the sides of the wok. Add about 1/4 cup of water, cover and steam over low heat about 4 minutes until dumplings begin to dimple. Remove cover, turn over dumplings and fry on one-side. Add more oil along the rim of the wok if needed. The ones in the center of the wok will cook faster. Remove these when nicely browned and slide the dumplings from the sides into the center to finish cooking.

Shred remaining 1/2 head of cabbage. To serve, cover warm platter with bed of shredded cabbage, top with dumplings. Accompany with condiments of light soy sauce, black vinegar, sriracha chili sauce, and hot mustard.

Makes about 5 dozen.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Substitute 1/2 lb. chopped fresh shrimp for the pork, and you have a variation I've made with great success.

    3 Replies
    1. re: Caitlin

      Whats the difference between a Sui Gow and a Wonton Skin?

      I've never seen a Sui Gow wrapper at an asian food store before. At least I dont think so.

      1. re: Jason Perlow

        A sue gow wrapper is the same thickness as a wonton skin but it is round in shape instead of square. Both are thinner than potsticker wrappers, therefore, preferable.

      2. re: Caitlin

        That sounds great, Caitlin. Also, some friends substitute up to 1/2 lb. of veal or ground turkey for the pork to make a fluffier, lighter version.

      3. Sounds delicious!

        Any problems with substituting a large skillet for a wok?

        1 Reply
        1. re: Lisa Z

          For this recipe, using a skillet doesn't hurt. You will need a lid to keep the steam in for the first part of the cooking. I'll confess that I actually use an electric wok (non-stick lining) to make these. It was a gift from somebody and is totally useless for stirfrying as it doesn't distribute heat evenly. But it works very well for this purpose and cleans up very easily.

        2. I just want to say that I've been making this recipe for almost a decade now and it is perfect! I had to google search to find this one on the board, but I knew it was there somewhere. My laptop was stolen a few months ago and, sadly, with it went many treasured recipes, including this one.

          Tonight will be a Melanie Wong potsticker night. Thank you, Melanie!

          1 Reply
          1. re: missyp

            I had a group over here for Dim Sum the other day, and we made potstickers very similar to these. I cooked them in a non-stick skillet, which made it easy to fry-then-steam them. My recipe was from Epicurious http://www.epicurious.com/recipes/foo....