I promise you can make potstickers. It’s one of those things that gets a big reaction from people (think fireworks sounds: oooh! aahhh!) and is so good. Once you master the art of folding dumplings and the cooking method, you are good to go. I’ve got step by step instructions with photos. You’ve got this!
Include the kids in making the potstickers. They can scoop the meat mixture, line the edge of the wrapper with water, or help fold them. Not only does it make the work go faster having a second pair of hands but some of our best conversations have happened sitting at the table filling and folding potstickers.
I tested a lot of potsticker recipes. I knew I had a winner when I left this version on the counter as an after school snack and the kids devoured them. Jake and Lily loved this recipe and I think your family will, too.
TOP LEFT: Place dollop of meat mixture on center of wrapper. Wet edge of wrapper with wet finger.
TOP RIGHT: Seal edges of wrapper creating half moon shape.
BOTTOM LEFT: Create small pleats or folds along edge of wrapper.
BOTTOM RIGHT: Stand dumpling seam side up on parchment lined baking sheet.
Arrange dumplings in nonstick pan. Make sure they don’t touch or they will stick together.
To freeze, place plastic wrapped parchment lined baking sheet in freezer. When frozen, store dumplings in plastic bag and label with date.
- ⅛ head napa cabbage, finely chopped.
- ½ teaspoon kosher salt plus pinch for seasoning
- ⅓ pound ground chicken (dark meat)
- 1 Tablespoon fresh ginger, minced
- 2 Tablespoons minced scallion
- 1 small clove garlic, minced
- 1 Tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- ½ egg, lightly beaten
- pinch of pepper.
- gyoza wrappers
- vegetable oil
- In a large bowl, toss cabbage with ½ teaspoons kosher salt. Set aside for 30 minutes.
- With clean kitchen towel, squeeze as much water out of cabbage as possible.
- Wipe bowl clean, place cabbage, chicken, ginger, scallions, and garlic. Combine.
- Whisk soy sauce, sesame oil, egg, pinch of salt and pepper. Mix into chicken mixture.
- Spoon a small dollop (about a teaspoon and a half) of meat mixture onto center of wrapper.
- Trace edge of the wrapper with wet finger to moisten.
- Fold wrapper in half and seal to create half moon shape.
- Form small pleats (4-6 per dumpling) across edge of wrapper.
- Place dumpling on parchment lined cookie sheet while you make the rest.
- Heat 2 Tablespoons oil in nonstick pan on medium heat.
- Place potstickers in pan. Make sure they don't touch or they will stick together.
- Pan fry potstickers for about 2 minutes or until bottom of dumplings are brown.
- Add 3 Tablespoons water to pan, cover with lid, and lower heat to low.
- Steam from the water cooks the potstickers. Cook until water evaporates. Remove Lid.
- For a crunchier bottom, allow to cook on medium heat another minute or so but careful not to burn.