An easy and delicious dumpling recipe that allows you to say “no” to frozen store-bought dumplings forever! If dumplings were a food group it would definitely be my main food group. I love every kind of dumpling there is from Chinese to Korean to Nepalese! This recipe below is my all-time favourite go-to recipe whenever I am making dumplings! My mother taught me as child how to fold dumplings so I am super excited to share this recipe. I hope you love it as much as I do. Dumplings may require a bit of elbow grease but rest assured- it is definitely worth it.
Tips for How to Wrap the Dumplings
- Don’t over stuff the dumpling wrapper: I use about 1 heaping tsp of filling. If you put too much you won’t be able to seal it properly and the filling may break through.
- For pan frying, allow all the water to evaporate before even trying to flip the dumplings! If you try to flip it prior to all the water evaporating, the dumplings will stick to the pan!
- Don’t overcrowd the pan: Make sure the potstickers have enough room to cook, should be spaced with 2 cm diameter between each dumpling! I average about 10 dumplings per 1 medium/ large pan.
- Author: Cookingwithchow
- Course: Appetizers
- Servings: 50 dumplings
- Prep Time: 30
- Cook Time:10
- Total Time: 40
INGREDIENTS
Filling:
- 1.5- 2 lbs ground pork (you can sub for ground turkey/ ground beef)
- 1 cup finely diced napa cabbage
- 1/2 medium onion finely diced
- 3 stalks finely diced scallions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1.5 tbsp brown sugar/ coconut sugar
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg
Dumpling Wrapping:
- 2 packages of dumpling wrappers (you won’t use the all of the 2nd pack but just as a contingency). My favourite brand linked here: Wing’s Dumpling Wrappers
- 1 egg whisked together (see note)
- 1 tbsp soy sauce
- 1 tbsp warm water
- 1 tbsp coconut sugar/ brown sugar
- 1/2 tsp sesame oil
- 1/2 tsp chili flakes (optional)
DIRECTIONS
- In a large bowl mix together pork, napa cabbage, onion, scallions, garlic, ginger, fish sauce, soy sauce, coconut sugar, sesame oil, egg, salt, & pepper. I typically do this by hand to ensure that the mixture is all mixed together. Let this sit for 10 minutes.
- Place 1 heaping tsp of filling into the centre of the dumpling wrapper. Dip your finger into the egg mixture and wet the surrounding border of the dumpling wrapper with your finger. Carefully fold the dumpling in half & seal the edges together. Make sure that there are no gaps in the edges!
- Repeat this process until it’s all done!
- Cooking Instructions:
- Boiling: Heat up with 5 cups of water, once boiled insert your dumplings. Remove after 10 minutes & serve with the dipping sauce.
- Pan-fried: Heat up a non-stick medium pan with 1 tbsp coconut oil. Carefully place your dumplings on the pan. Once it has slightly browned- pour 1/3 water & cook on low heat for 10 minutes. Remove lid and wait for the remaining water to evaporate before flipping. *Super important or to only flip once all the water is gone or else your dumplings will stick to the pan!* Once finished & fried to taste- serve with dipping sauce!
- If you have leftover dumplings you want to eat later, place the dumplings on a tray lined with parchment paper- make sure that the dumplings aren’t touching each other & freeze for 1 hour.
Notes: If you don’t have any egg you can sub for 1 tbsp cornstarch with 1/4 cup warm water.
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
