Potsticker Dumplings
Ingredients
- 5.5 oz ground pork ⓘ
- 5.5 oz ground chicken ⓘ
- 2 tsp ginger, grated ⓘ
- 1 tbsp cilantro, chopped
- 1 clove garlic, finely chopped ⓘ
- 1 None shallot, finely sliced ⓘ
- 3 None shiitake mushrooms (caps only), finely chopped ⓘ
- 1 oz water chestnuts, chopped
- 1 tsp seasame oil ⓘ
- 1 tbsp soy sauce ⓘ
- 28 None gow gee wrappers ⓘ
- 2 tbsp vegetable oil
- None None Dipping Sauce
- 3 tbsp light soy sauce ⓘ
- 1/2 tbsp balsamic vinegar ⓘ
- 1 tsp sesame oil
Instructions
- Place the pork, chicken, ginger, cilantro, garlic, shallot, mushrooms, water chestnuts, sesame oil and soy sauce into a bowl, mixing well to combine.
- Lay a gow gee wrapper on a clean work surface and place a heaped teaspoon of mixture into the center. Brush the rim with a little water and bring the edges together to form a semicircle, pinching the middle to seal. Then bring the opposite edges together and pinch to seal.
- Repeat with the remaining wrappers, covering the dumplings with a damp cloth as you go.
- Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add half the dumplings and fry for 1 min, or until crisp and golden. Add 1/2 cup water, cover with tight-fitting lid and steam dumplings for 3-4 mins. Repeat with remaining dumplings.
- To make the dipping sauce, combine the soy sauce, vinegar, sesame oil and chili.
- Serve the dumplings with the dipping sauce on the side.
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).