Vietnamese Pork & Shrimp Dumplings (Pot Stickers)
Chinese News Years is around the corner so I will be making pot stickers for the celebration.
- 12 oz ground pork shoulder/butt
- 1/2 cup dried shrimp (soak in warm water for 5 minutes. Drain then mince)
- 3 bok choy stalks (mince; you can also substitute with 1-1/2 cups minced bamboo shoots)
- 2 green onions (mince)
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 1 package (14 oz) pot sticker wrappers (also known as gyoza wrappers)
- 1 beaten egg to seal pot stickers
- 1/4 cup rice wine vinegar
- 1/2 cup granulated white sugar
- 3/4 cup all-purpose soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 red Thai chili pepper (slice thin; optional)
- Combine the filling ingredients in a bowl.
- For each wrapper, add about two teaspoons filling.
- Brush edges of wrapper with the beaten egg. Fold over and pinch to seal. Feel free to do any fancy pleating here if desired.
- In a medium pot, bring water to a boil and cook the pot stickers for about 5-8 minutes or until the pot stickers float to the top.
- To pan-fry/steam the pot stickers, heat up a pan with a bit of vegetable oil (just enough to lightly coat the bottom). Brown both sides of the pot stickers. Once you have both sides golden brown, add about 2-3 tablespoons of water to the pan and cover the pan with a lid for about 5 minutes. The steam will finish the cooking. Remove lid and allow the steam to evaporate completely. Continue to pan-fry just long enough for the residual oil to crisp back up the pot stickers (about 1-2 minutes).
- In a small bowl, whisk together vinegar, sugar, soy sauce, sesame oil and minced Thai chili. Adjust seasoning to taste.
- Serve pot stickers hot with the dipping sauce on the side.
Pot stickers are mini meals that are easy to make and easy to eat.
The fillings are soft and moist, and the wrapper is thick and chewy. Plus, the dumplings are versatile. You can use any type of ground meat and any type of vegetables.
Made too many? Pop the uncooked ones in the freezer and they can keep for months!
I also love to use pot stickers as a way to sneak vegetables into my children’s meals. Chop your favorite vegetables into small pieces the mix them into the filling. No one’s the wiser and it works like a charm.
Enjoy restaurant-quality pork dumplings (pot stickers) at home with this easy recipe! Juicy pork filling wrapped in crispy, pan-fried dumplings that are perfect for dipping in a tangy soy sauce.
12ozground pork shoulder/butt
- 1/2cup dried shrimp (soak in warm water for 5 minutes. Drain then mince)
Prepare Filling: Combine the filling ingredients in a bowl.
Add Fillings: For each wrapper, add about two teaspoons filling.
Fold Wrappers: Brush edges of wrapper with the beaten egg. Fold over and pinch to seal. Feel free to do any fancy pleating here if desired.
Cook Pot Stickers (Option 1 – Boiling): In a medium pot, bring water to a boil and cook the pot stickers for about 5-8 minutes or until the pot stickers float to the top.
Cook Pot Stickers (Option 2 – Pan-fry/Steam): To pan-fry/steam the pot stickers, heat up a pan with a bit of vegetable oil (just enough to lightly coat the bottom). Brown both sides of the pot stickers. Once you have both sides golden brown, add about 2-3 tablespoons of water to the pan and cover the pan with a lid for about 5 minutes. The steam will finish the cooking. Remove lid and allow the steam to evaporate completely. Continue to pan-fry just long enough for the residual oil to crisp back up the pot stickers (about 1-2 minutes).
Prepare Dipping Sauce: In a small bowl, whisk together vinegar, sugar, soy sauce, sesame oil and minced Thai chili. Adjust seasoning to taste.
Serve: Serve pot stickers hot with the dipping sauce on the side.
