Asian crispy potsticker recipe with pork & cabbage
These crispy Asian pork dumplings are filled with juicy pork and cabbage, then pan-fried until golden and perfectly crunchy. This easy potsticker recipe is ideal if you want to learn how to make potstickers at home, with delicious flavour and a simple potsticker sauce recipe for dipping. Perfect for fans of Asian fried dumplings, fried pork dumplings, and classic pan fried pork dumplings
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Servings: 4
Equipment
Ingredients
- 290 grams plain flour
- 125 ml Boiling water
- 500 grams pork Mince
- ¼ shredded savoy cabbage
- 4 cloves diced garlic
- 1 diced Lemongrass
- Thumb sized piece diced Ginger
- Handful chopped Corriander
- 1 diced Carrot
- ½ diced Chilli
- 3 diced Spring onions
- ½ Diced Yellow pepper
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 150 ml water
Dipping sauce
- 4 tablespoon soy sauce
- 1 teaspoon Rice wine vinegar
- 2 tablespoon sweet chilli sauce
- 1 teaspoon Honey
- 1 teaspoon sesame oil
Instructions
- Make the dough - Place the flour in a mixing bowl. Gradually pour in the very hot water (straight from the kettle is perfect), using a fork to mix as you go. Keep mixing until it starts to come together into a rough dough.
- Knead until smooth - Tip the dough out onto a lightly floured surface. Once it’s cool enough to handle , knead for 7–8 minutes until smooth, adding a little extra flour as needed to stop it sticking. Pop the dough into a bowl, cover, and leave it to rest for 20 minutes. Think of this as the dough’s little spa break.
- Prepare the filling - While the dough is resting, make the filling. In a large mixing bowl, combine the pork mince, shredded cabbage, garlic, ginger, lemongrass, chilli, spring onions, yellow pepper, soy sauce, sesame oil, coriander and carrot. Mix well until everything is evenly combined, then set aside.
- Knead again - Once the dough has rested, give it another knead for 6 minutes, dusting with a little flour if needed. This helps make it nice and pliable for rolling.
- Shape the wrappers - Roll the dough into a long sausage about 1 inch thick, then cut it into 24 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each one out into a flat circle about 3–4 inches in diameter. Arrange them on a floured tray and keep them covered so they don’t dry out.
- Fill the dumplings - Place about 2 teaspoons of filling into the centre of each wrapper. Lightly wet the edges with water, fold the dough over the filling, and crimp the edges firmly with your fingers to seal. They should look a bit like mini pasties.
- Keep covered - Transfer the finished dumplings to a floured tray and keep them covered while you work through the rest. Dumpling wrappers dry out quickly.
- Cook the potstickers - When you’re ready to cook, heat a frying pan over a medium heat with a little sesame oil. Place the dumplings in the pan flat side down and fry for a few minutes until golden brown underneath.
- Steam to finish - Add water to the pan and quickly cover with a lid. Let the dumplings simmer and steam for about 11 minutes, or until cooked through. Most of the water should be absorbed during cooking. Check halfway through and add a splash more water if needed.
- Make the dipping sauce - In a small bowl, whisk together the soy sauce, rice wine vinegar, sweet chilli sauce, honey and sesame oil until well combined
- Serve - Serve the dumplings hot with the dipping sauce, topped with diced spring onions and toasted sesame seeds, if you like. Then try not to eat them all straight from the pan!
Notes
- Hot water dough - The water needs to be very hot to help create a soft, pliable dough that’s easier to roll and shape. Kettle-hot is ideal.
- Keep wrappers covered - Once rolled, the dumpling wrappers can dry out quickly, so keep them covered with a clean tea towel while you work.
- Seal well - Make sure the edges are firmly crimped to stop the filling escaping during cooking. No one wants a leaky dumpling.
- Check the pan - Keep an eye on the water while steaming and add a splash more if the pan dries out too quickly.
- Make ahead - The dumplings can be assembled in advance and kept covered in the fridge for a few hours before cooking.
- Serving idea: Great with extra spring onions, sesame seeds, and a little chilli oil if you like a bit more kick