Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Potstickers

By Max Chan, from the Max Chan collection

Ingredients

	1	lb. ground pork or turkey
	½	cup chopped fresh or canned water chestnuts
	1	cup raw prawns, shelled, deveined, and chopped
	1	cup chopped Napa cabbage
	2	Tbsp. minced fresh ginger
	1	Tbsp. minced garlic
	2	Tbsp. soy sauce
	1	Tbsp. Chinese rice wine (shaoxing wine) or sake
	1½	Tbsp. sesame oil
	¼	tsp. white pepper (if unavailable, use black pepper)
	1½	Tbsp. cornstarch
	~	Vegetable oil for frying
	~	Water or broth for steaming
	30 to 40	gyoza wrappers (see Note)

Steps

In a bowl, place the ground pork or turkey with the water chestnuts, prawns, and Napa cabbage. Mix well, then add the remaining ingredients (excluding the vegetable oil, water, and wrappers). Stir vigorously in one direction; this will keep the filling fluffy. (If the filling is mixed in various directions, the filling will flatten and toughen.)
Place a tablespoon of filling in the middle of each wrapper. Moisten the edges of the wrapper with a little water and fold over in half to make a half-moon shape, then press to seal the edges. Repeat with the remaining filling and gyoza wrappers.
Heat a little oil in a wok or nonstick skillet. Place the potstickers in the pan and add some water or broth. Cook until the bottoms of the potstickers are browned and the filling is cooked through. Serve warm, with soy sauce on the side for dipping.

Notes

Shao mai skins and gyoza wrappers are often shelved near the tofu in supermarkets.

This content is from the Max Chan collection.

Shao Mai Dumplings

Wok this way

How to stir-fry

Fry guy

How to deep-fry at home

Ha Gow (Shrimp Dumplings)

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.