Pot Stickers with Chinese Cabbage
Delight your taste buds with these irresistible Pot Stickers with Chinese Cabbage, a beloved staple of Chinese cuisine that combines crispy, golden bottoms with tender, flavorful fillings. The recipe features a savory mix of ground pork, finely chopped Chinese cabbage, aromatic garlic, ginger, and green onions, all enhanced by soy sauce and a hint of nutty sesame oil. Wrapped in tender dumpling wrappers and cooked using the classic steam-fry technique, these pot stickers achieve the perfect balance of texture and flavor. Serve them hot with a tangy dipping sauce made from soy sauce and rice vinegar for an authentic touch that’s sure to impress. With just 30 minutes of prep time and 15 minutes to cook, this easy pot sticker recipe is perfect for weeknight dinners or as a crowd-pleasing appetizer.
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Recipe Information
Ingredients
- 250 grams Ground pork
- 200 grams Chinese cabbage
- 2 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 30 pieces Round dumpling wrappers
- 2 tablespoons Vegetable oil
- 100 milliliters Water
- 2 tablespoons Soy sauce (for dipping)
- 1 tablespoon Rice vinegar (for dipping)
Instructions
Finely chop the Chinese cabbage and place it in a bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture. Then, squeeze out the liquid and set the cabbage aside.
Mince the garlic cloves and ginger, and finely chop the green onions.
In a large mixing bowl, combine ground pork, Chinese cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and white pepper. Mix thoroughly until all the ingredients are well incorporated.
Lay out one dumpling wrapper on a clean surface. Place about 1 teaspoon of filling in the center of the wrapper. Wet the edges of the wrapper with water using your finger, fold it in half, and pleat the edges to seal. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange the pot stickers in the skillet in a single layer, pleat-side up.
Cook for 2-3 minutes until the bottoms are golden brown.
Carefully add water to the skillet and immediately cover it with a lid to steam the pot stickers. Cook for another 6-7 minutes or until the water has evaporated and the pot stickers are cooked through.
Uncover the skillet and let the pot stickers crisp up for 1-2 minutes.
Remove the pot stickers from the skillet and serve immediately with a dipping sauce made by mixing soy sauce and rice vinegar.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
