By Mark Bittman
- Total Time
- 1 hour
- Rating
- 5(1,548)
- Notes
- Read community notes
What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.
Featured in: THE MINIMALIST; Dim Sum Without Dialing
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 main-course or 8 appetizer servings
- ¾pound ground pork or other meat
- 1cup minced cabbage
- 2tablespoons minced ginger
- 1tablespoons minced garlic
- 6scallions, the white and green parts separated, both minced
- ½cup plus 2 tablespoons good soy sauce
- 48dumpling wrappers
- 1egg, lightly beaten in a bowl
- 4tablespoons peanut oil or vegetable oil, more or less
- ¼cup rice vinegar or white vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1517 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 228 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 57 grams protein; 4458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with ¼ cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
Step
2
To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add ¼ cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
Step
3
To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
Step
4
Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
Ratings
5
out of 5
1,548
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Perignon
For a nice variation I use finely chopped raw shrimp (or you can lightly pulse it in a blender) rather than ground meats.
To lower the sodium blast inherent in soy sauce, you can also try blending 3/4 cup orange, apricot or peach marmalade with 1/4 cup fresh-squeezed citrus juice and 1 tablespoon of horseradish (more if you like extra heat) to make a delightful dipping sauce.
David Abbott
I always add sesame oil to the pork mixture, proportional to the amount of meat, maybe upwards of 2 tsp to a pound of meat (depends on how much you like sesame oil), plus some soy sauce. Note - dabbing some water around the edge of the wrapper with a brush works just as well as egg to seal them and is a bit less messy.
Matt
I think covering the plate with plastic wrap BEFORE putting the pot stickers on it is a good idea. I've had some stick to the plate, especially if you don't cook them right away.
Anna
These also freeze well. Put them in the steamer frozen. Great standby appetizer.
SGS
Vegetarian Pot-Stickers: Make a filling of 2 cups minced cabbage, 1 cup minced shiitake caps, 1/2 cup minced scallions or chives, and ginger, garlic and soy as above (omit water).
Shrimp Pot-Stickers: Make a filling of 2 cups peeled and minced shrimp (about 1 pound unpeeled), 1/2 cup minced snow peas, 1/2 cup minced shallots, and ginger, garlic and soy as above. Add 1 tablespoon sesame oil (or 1 tablespoon minced bacon).
Claudia U.
A winner in more than one way: It tasted great and it got my teenagers involved in the cooking. They filled and pan-fried the dumplings, critiquing and applauding each others' efforts. I quietly sipped some wine and watched. Brilliant.
MrsT
So you don't brown the pork before combining with the other filling ingredients? It goes into the wrapper raw? Just checking...
Toni
Water brings nothing to the flavor party. May I suggest adding a 1/4 cup of chicken or beef stock/broth for the 3-minute simmer instead of water.
Phoebe
You are not recommending to salt the shredded cabbage and after a time to squeeze the water out of it? This has been a great key to excellent potstickers - so much moisture in the cabbage!
Laura P
I shred and partially precook the cabbage before adding to the meat. My family likes a bit less crunch, and the dumplings seem less watery when cooked.
Stephen
I added some toasted sesame oil and some Shaoxing wine to the filling for a more authentic flavor. Can't wait to make them again!
Anna
Instead of placing dumplings on a plate before cooking, we place them directly into the (cold) pan on top of about a tablespoon of oil. When all the dumplings are in the pan (or pans, if we're cooking for a crowd), we place them on the stove at the same time. This lets us serve the dumplings hot and reduces the chances of the wonton skin tearing!
David Abbott
Nope. They will cook just fine. Been doing this for 40 years.
Cedarglen
I make this sort of thing often. While they DO freeze OK, the texture is far better if cooked fresh. In addition to the listed ground meats, I often use fish and shellfish in the filling. In all cases the meat/fish etc. gets a good whiz in the food processor before mixing with veggies and 'shroom bits. Use what you have! I was hoping for a more interesting dipping sauce, but no joy. At the very least, consider adding some sesame oil; it contributes a lot of flavor.
Barrett C.
Once you have made the dumplings, boil in water until done, then place in ice water. Place dumplings in chicken broth, season with soy sauce and sesame oil to your tasting. Bring to a boil, add bok choy and simmer until bok choy is done. Wonton soup!
Rande Gjerstad
SO much better than what you can buy from the freezer section. Not quite as easy, however. Worth the effort.
laney
Made my own dumpling wrappers using Genevieve Ko’s recipe on the nyt app. I used ground beef and added some chili powder. Very yummy!
A keeper! Love this recipe
This recipe is a keeper. I love it. I have made it exactly as it’s written and loved it. I have also made variations - added garlic chives, sesame oil, diced shrimp, fried them sometimes steamed them - and loved it. Just can’t go wrong with this recipe!
tina k
These were a big hit! I added a touch of toasted sesame to the filling and a touch of sriracha to the dipping sauce. We also just used water to seal the dumplings instead of egg. Yummy! The cooking instructions were spot on. Would like to know if there is an adjustment to cooking from frozen?
debsa
Added finely minced water chestnuts which provided a delicious crunch (i minced then patted dry in fine sieve to minimize moisture). Did not add any water to the mixture. Sesame oil is a must. Thanks to others who recommended using stock rather than water for the steaming. Perfectly balanced. Yummy!
David Spence
What about cilantro?I would always add lots of ginger and cilantro. Learned about pot-stickers while living in San Francisco in 1974-76 - my favourite food!
Nonymouse
Easy and delicious. We make it a family event so the prep time is really short. Steam some broccoli and rice. Make some dipping sauces. There is never a single one left.
StanSmith
made similar dumplings this evening using the recipe from savoryspiceshop.com. easy. steamed 8 mins then into the pan to fry them up brown on both sides. teenage daughter and I love this weekday meal.
Melanie
We've made these multiple times with either ground pork or ground chicken. Each time the dumplings have come out delish.
Sailgal
I love pork, but also raw shrimp and scallop chopped with ginger, scallion, and garlic are delectable. Substitute Coconut Aminos for soy sauce for all the flavor with little sodium. I also add water and oil to the pan, cook them on medium high and when the water cooks off, the dumplings are nicely steamed and then the oil remains to help them fry a bit for a crispy side.
rogojsky
For the dough use G. Ko recipe for the homemade dumplings wrappers on this site. Cut with wide mouth canning jar lid. Use water to seal.
vicki
where can you buy dumpling wrappers in LA?
Galen West
I made these with Gluten-free wrappers that I made. Sehr gut.
Laurie
Freeze on cookie sheets and then store in freezer bags or glass containers.
Summary of updates:
Use light soy- even 1/4 dark mushroom soy was overpowering. Also, it’s much better with chopped rather than processed shrimp.
Private notes are only visible to you.
