[wpv-post-body view_template="structure-data"]

Recipe Category: Snacks » Savouries » Entrees » Appetisers

Potsticker Dumplings with Ginger Soy

Hand making your own dumplings is both fun and delicious! They are called potstickers because they are fried first to brown the underside, making them stick to the pot.

Makes: 48 approximately
Preparation Time: 30 minutes
Cooking time: 15 minutes
  • 2 cups finely shredded wombok (Chinese cabbage)
  • 1 tablespoon salt
  • 2 spring onions
  • 1/2 cup chopped coriander
  • 500g pork mince
  • 2 cloves garlic, crushed
  • 2 tablespoons grated ginger
  • 1 egg
  • 2 tablespoons light soy sauce
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon sesame oil
  • 500g gow gee/gyoza dumpling wrappers*
  • extra light olive oil, peanut or vegetable oil, or frying
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons finely chopped spring onion
  • 1 teaspoon grated ginger
  • 2 teaspoons sugar

Mix cabbage and salt together, stand for 15 minutes and tightly squeeze to remove liquid. Finely chop spring onions and coriander, and combine with cabbage, pork, garlic, ginger, egg, soy sauce, rice wine and sesame oil. Mix using your hand, until well combined and sticky. Mixture can be made up to 1 hour in advance and refrigerated.

Gently stretch the wrapper so it is pliable. Cup in the palm of one hand, pressing the centre to indent. Place a teaspoon of mixture in the centre, do not overfill. Wet the edges of the top half with a finger dipped in water. Fold over and pinch the end with your other hand. Pleat the edges of the one side facing you, pressing to enclose. Position standing up on base. If not cooking immediately, freeze until required - they may be cooked from frozen.

Heat 1 tablespoon oil in a large frypan and place a batch of dumplings (12), base down, close together in the pan. Cook for 1-2 minutes until bases are golden brown. Add 1/2 cup water, cover and simmer for 5-7 minutes until cooked through and water has evaporated. You may need to add water, adjust temperature and check if bases are colouring too quickly. If dumplings stick, add a little water to help release them. Serve with dipping sauce.

Combine all ingredients together and serve with dumplings.


* Dumpling wrappers are available from Asian grocers

Dumplings can be frozen for up to 3 months, and cooked from frozen. Freeze uncovered on a tray until frozen, then pack in freezer bags.


Substitute mince with 250g firm tofu and 1 cup grated carrot, omit egg and add 1 tablespoon cornflour. Proceed as above, mixing with a spoon, not your hand.

Recipe Type: Asian

Author: Naomi Crisante
Date Created: 07/09/2020