Pan-Fried Dumplings (Potstickers)

Servings

2–3 servings (about 18–20 dumplings)

Prep Time

30 minutes

Cook Time

10–12 minutes

---

Ingredients

Dumplings

• 20 dumpling wrappers (round or square)

• 200 g ground pork or chicken

• 1/2 cup napa cabbage, finely chopped

• 2 green onions, finely sliced

• 1 clove garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For Cooking

• 1 tablespoon vegetable oil

• 1/4 cup water

Dipping Sauce

• 2 tablespoons soy sauce

• 1 teaspoon rice vinegar or black vinegar

• 1/2 teaspoon sesame oil

• Chili oil or chili flakes (optional)

---

Instructions

Step 1: Prepare the Filling

In a bowl, combine ground meat, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until fully combined and slightly sticky.

Step 2: Assemble the Dumplings

Place a dumpling wrapper on a flat surface. Spoon about 1 teaspoon of filling into the center. Lightly moisten the edges with water, fold in half, and pinch or pleat the edges to seal tightly. Repeat with remaining wrappers.

Step 3: Pan-Fry

Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in a single layer, flat-side down. Cook for 2–3 minutes until the bottoms turn golden brown.

Step 4: Steam

Carefully pour water into the pan and immediately cover with a lid. Steam for 5–6 minutes until the water evaporates and the dumplings are fully cooked.

Step 5: Crisp and Serve

Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms. Transfer to a plate and garnish with sliced green onions.

---

Serving Suggestions

• Serve hot with dipping sauce on the side

• Pair with soup or a light salad

• Perfect as an appetizer or main dish