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Active Time
1 1/2 hr
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Total Time
1 1/2 hr
Crisp and golden, these juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious — they're also a symbol of prosperity for the coming year. Served browned sides up, these pot stickers make for a beautiful presentation.
我ngredients
Makes 24 dumplings
For dumplings
For sauce
Special Equipment
Make dumplings:
Step 1
Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).
Step 2
我f using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.
Step 3
Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.
Step 4
While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.
Step 5
Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.
Step 6
Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.
Make sauce:
Step 7
一起搅拌酱油、醋、水、和智利oil in a small bowl. Restir just before serving.
Cook dumplings:
Step 8
Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.
·Dumplings can be formed (but not cooked) 1 day ahead. Chill in 1 layer on lightly floured paper towels, not touching and loosely covered with more paper towels, in an airtight container.
·Sauce can be made 3 hours ahead and kept at room temperature.
Leave a Review
Reviews (19)
Back to Top我was planning to use store bought wrappers until I realized that the recipe was the same as what I make for moo sho which I love, so I made them and loved them. I am ruined, will not use store wrappers for this again. The filling was also delicious. I made it as written but would be fine with just pork as well.
Anonymous
Boston, MA
4/13/2016
These were yummy for us parents, but the young kids were not fans. (More for us!) Due to deadly soy allergy, we substituted Coconut Secret aminos for the soy sauce and they still came out delicious. The instructions for "pleating" the dumplings sure would be helped by a PHOTO though! We would definitely make them again, maybe without the shrimp, since the peeling/cleaning of them was the only labor-intensive part of the recipe. We thought the pork added much more flavor to the dumplings and the shrimp did not add much at all. We would probably also add some chopped baby bok choi next time.
prometheamoth
Yorktown, VA
1/25/2012
These are great and very simple to make. I too didn't bother making my own wrappers and opted for store bought. Also spiked the filling with a garlic clove and a few torn basil leaves for brightness. As for the sauce, I added toasted sesame seeds and a few red pepper flakes. My only execution adjustment for those pan frying is to omit the "add water" stage. Either the addition of water at all or the covering of the pan after adding the water (more likely) causes once crispy dumplings to go soft due to the circulation of water vapors within the chamber. Next time I'll simply pan fry the dumplings and take care to loosen them from the pan at frequent intervals to avoid sticking, but to also maintain the crispiness.
isliss
12/4/2011
Super tasty. I've tried these both pan-fried (according to the instructions) and boiled, and I preferred boiled though they came out great both ways.
thomaskurt
Seattle
9/12/2011
我make these several times a year with awsome results. Make dough as directed and add a little fish sauce to filling. Perfect every time and worth the effort!
larovelo
Cajun Country
3/10/2011
Yummm. Made with a few changes - used about half as much scallions, added a little chopped wood ear fungus, about 2 tsp dry sherry and a generous amount of ground white pepper. Loved them!
Anonymous
nc
8/19/2010
Used wanton wrappers. First round was crispy on the outside and raw on the inside. Brought the heat way down and extended the time. Perfect. Easy. Don't skip the dipping sauce! Highly recommended!
Anonymous
Washington, DC
7/15/2009
Amazingly good. I also used premade wonton wrappers, but I did not pre-cook the pork and it came out perfectly. The ginger really makes this. Yum. Husband and I devoured all dumplings greedily.
Anonymous
Ontario
7/14/2009
easy peasy japanesy, we also call these gyozas. I made them with bought wrappers, I just used pork flavoured with ginger, garlis, soy and mirin and rice vinegar. So clearly it's a very adaptable recipe. They disappeared rapidly, my 7 and 9 year old loved them.
binkyjfl
Melbourne, Australia
4/1/2009
Excellent! I also made these with store bought wonton wrappers, and got way more than 24 dumplings since the wrappers were so small. Needless to say, they were all gone within minutes! Only change: I cooked the pork slightly before stuffing the wrappers since the store bought ones cook way faster than the meat would.
anlora
Washington DC
3/19/2009
Delicious. I used premade wrappers to save time, so I can't comment on that, but the filling and sauce were flavorful and easy to make.
ayuhcook
1/26/2009
This is our go-to dumpling recipe and highly recommend it. The first few times I made these dumplings I made the skins myself but have since stopped as I can get some really great dumpling wrappers from the local (SLC) Asian market that taste just as good. Apart from that I stick to the recipe and it has never let me down.
caniceharte
Park City, UT
11/20/2008
Excellent recipe, I used a (atlas with a motor attachment) pasta machine to roll out the dough to the right thinness, they were perfect
Anonymous
Bradenton, FL
9/28/2008
我最近满足10人的晚宴。我forgot the wonton wrappers I like from Chinatown, so I had to buy some in the countryside where the party was. Unfortunately they weren't very good and I had to make dough from this recipe on short notice. They were a great hit, and though I made several other appetizers/hors d'oeuvres these stuck out. I made a dipping sauce with light soy sauce, minced ginger, sesame seed oil and green onion. People loved them. The pleating technique will take some time for me to master though.
CookFromToronto
Toronto
11/20/2006
我make the recipe as given and it's perfect. Like others, I found the dough doesn't make as many as it ought to, probably because I don't roll thin enough, but it is easy to make. I make these often and freeze, first on a sheet on the floured paper towel, then put in plastic bags. They are wonderful to have on hand for a quick lunch. You can't have too many in the frezer as they are addictive. Cook as directed, without thawing. The frozen ones take slightly longer to cook. The pleating does take practice but now we have it down, my 12 year-old daughter and I make 6 or 7 dozen at a time and have a blast together.
rumplestiltskin
Vicksburg
10/7/2006
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