I love these guys. Truly I do. They are SO addictive. I must say that Chinese pork dumplings (or potstickers as they are more popularly known) are my absolute favorite Chinese restaurant offering. I know that they're considered appetizers but I can easily make a meal out of them. In fact, I do that for a lot of appetizers. How about you? Do you like to eat appetizers as your main dish? I can't be the only one. I have found that appetizers are often so much more flavorful than main entrees. Plus I like small food. Read on to learn how to make them!
🥢 Equipment
🥟 Ingredients
- Ground pork (1 pound).
- Green onions (2). Chopped.
- Soy sauce (1 tablespoon).
- Cooking sherry (2 teaspoons).
- Sesame oil (1 teaspoon).
- 1 clove garlic. Minced.
- 1 large egg. Beaten.
- Cornstarch (1 tablespoon).
- Salt (¼ teaspoon).
- Pepper (¼ teaspoon).
- Peanut oil (3 tablespoons). You can substitute canola, avocado, grape seed or sunflower oil.
- Chicken broth (1 cup). Divided.
- 35-40 wonton wrappers.
- Red wine vinegar for dipping.
📝 Instructions
Step 1. Mix pork, green onions, soy sauce, sherry, sesame oil, garlic, egg, cornstarch, salt and pepper in a bowl.
Step 2. Take a wonton wrapper and place 1 heaping teaspoon of filling in center. Moisten edges with water, fold over and press to seal edges.
Step 3. Add 3 tablespoons of Peanut Oil to a large skillet, add enough dumplings to line the bottom of the skillet, saute until the bottoms are golden brown. Add ½ cup chicken broth, cover pan and simmer 8 minutes.
Remove from pan onto serving platter. Reserve remaining broth in a separate bowl and repeat process until all dumplings are cooked. Serve with red wine vinegar.
❤️ Reasons to Love These Chinese Pork Dumplings
Now this recipe makes 35 - 40 dumplings. Ahhh yessss...just enough for a full meal for a few days. Believe me, I did make several meals out of them. I looked forward to them. This is just one of those things that you always want to have in the fridge. At least it's something I always want to have in the fridge. They're great for random snack attacks, midnight or otherwise. They play well with both lunch and dinner. And, dare I say it? Breakfast even? Why not? Originally, they were destined for the freezer to be reheated as required, but never made it there. It would have been great to have some homemade potstickers hanging around in the freezer for those nights I'm too tired to cook. After all, 35 to 40 dumplings is a pretty darn healthy batch, and in theory the freezer should have happened. But it didn't. That's how good they are.
🔖 More Appetizer Recipes
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📖 Recipe
Chinese Pork Dumplings
Equipment
Ingredients
- 1 pound ground pork
- 2 chopped green onions
- 1 tablespoon soy sauce
- 2 teaspoon cooking sherry
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 egg beaten
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon peanut oil
- 1 cup chicken broth divided
- 35-40 wonton wrappers
- red wine vinegar for dipping
Instructions
- Mix pork, green onions, soy sauce, sherry, sesame oil, garlic, egg, cornstarch, salt and pepper in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center. Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet, add enough dumplings to line the bottom of the skillet, saute until the bottoms are golden brown. Add ½ cup chicken broth, cover pan and simmer 8 minutes.Remove from pan onto serving platter. Reserve remaining broth in a separate bowl and repeat process until all dumplings are cooked. Serve with red wine vinegar.
Notes
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
📚 References
Recipe by jb4 on Food.com.
Amanda says
These are AMAZING! Thank you so much for sharing this recipe! It was a huge hit and so easy!
Sandra says
Thank you, Amanda. You are very welcome. I'm so glad you enjoyed the pork dumplings!
Melissa Belanger says
I love potstickers! I just recently discovered them, and I can't believe I lived without them for so long. These look delish 🙂
Sandra says
Thanks, Melissa! These really do taste like something you would get at a restaurant. They're popular in my house. Hopefully, one of these days they'll actually make it to the freezer.