Crispy Potstickers- crazy delicious Asian dumplings

Asian cuisine is my favorite. I don’t know from where to start describing this complex cuisine that burst of flavors and techniques. You always taste the crunchy and soft, salty and sweet, hot and sour flavors that make this cuisine unique. Asian dishes are always complex, but done with such a precise and love that shows in all dishes when you try. When you making any Asian dish you need to be precise and patient and I guarantee you that the results are amazing. The recipe I will show you, you can find deferent interpretations of it, but my version is been tested so many times over the years and the recipe is made to perfection.

Juicy, plump pork dumplings with lashings of spicy chilli oil… it doesn’t get much better than this! If you’re wondering how to cook dumplings, my simple technique will give you the perfect consistency, every time. If you love dumplings as much as I do, then you’ll adore these, spicy homemade porky morsels of goodness. 

You need

Ground Pork8 oz.
Peel and deveined shrimp, chopped finely 8 oz.
Graded Ginger1 1/2 tsp.
Graded Garlic2 cloves
Shaoxing Wine or Sake1 tbsp.
Soy Sauce2 tsp.
Chicken Stock3-4 tbsp.
Salt1 tsp.
Sugar1 tsp.
Cornstarch2 tsp
Fish Sauce1tsp.
Sesame Oil1/2 tsp.
Black or white Pepper1/8 tsp.
Green Onions4
Green Chive Garlic2-3
Dumpling wrappers 1 package
Flour -all purpose1 tbsp. or so
Water2/3 cup
Oil- for cooking2 tbsp.

For the Dipping Sauce

Soy Sauce 1 tbsp.
Rice Vinegar 2 Tbsp.
Chili Oil1/2 tbsp.
Sesame Oil1/3 tsp.
Green Onion1


In a large bowl mix together the shrimp and ground pork. If you don’t have shrimp it is totally fine to skip them and just do it with ground pork. In the bowl add the all ingredients and mix it very well with a chop sticks. Add the finely chopped green onions and chives and mix it well again. If necessary add more water or chicken stock to make the consistency of the mixture not to tick , but also not to watery. After the filling is done get the wanton wrappers and cover with damp paper towel- it will prevent from drying. In a small bowl put water to use to seal the dumplings. Bring one gyoza /Wanton wrapper (Makes sure your wrappers are always covered with a slightly damp towel!) at a time on your palm and wet the edge with water slightly on your dumpling wrapper. Place one tbsp. filling in the middle and fold as a half moon shape. Seal by fold one side of the wrapper 1/4-inch then press edges together and repeat until gyoza is completely sealed. Place each one of the gyoza/potstickers that are ready on a large plate or sheet tray and repeat the process until you are done with all. Extra potstickers you can freeze it and use it later.

Heat a 8 inch skillet over medium highs and add 2 tbsp. spoons of oil. Add the potstickers and keep a room between them so they don’t touch each other. I like to cook 7-8 at a time. That way they can cook evenly . Quickly mix the water and corn starch so you can make the slurry and pour it in the pan. Cover with a lid and let it cook for about 5-6 minutes or until all the water evaporates and the gyoza is soft and fully cook. I like to uncover them after the 5-6 minute of cooking so they can get extra crispy on the bottom.

While the gyoza is cooking this is the perfect time to make the dipping sauce. Combine in a small bowl the soy sauce, vinegar, chili oil, sesame iol and chopped green onions.

After the potstickers are done cover the pan with a large enough plate and carefully, but fast turn it over the whole thing. Carefully separate the plate and the skillet. Serve immediately while they are hot .


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