Perfect Pork Potstickers with Juicy Filling! (鍋貼, Pan-Fried Pork Dumplings)

Here's a comprehensive tutorial on how to make the tastiest, juiciest pork and cabbage potstickers (鍋貼/锅贴). I walk you through how make the filling, pleat the dumplings two ways, cook the dumplings, and how to freeze dumplings. Pan-fried dumplings are also called 煎餃/煎饺 in Chinese.
FULL RECIPE: healthynibblesandbits.com/por...
Vegetable Potstickers: healthynibblesandbits.com/how...
Tofu & Kimchi Dumplings: healthynibblesandbits.com/tof...
Soy & Vinegar Dumpling Dipping Sauce: healthynibblesandbits.com/soy...
I generally try to eat the dipping sauce within 1 week. You can use it for stir frying if you're looking to use up the dipping sauce.
INGREDIENTS
Potstickers
1 tablespoon peanut or canola oil
1 1/2 cups finely chopped green cabbage
2 to 3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup chopped scallions
1 teaspoon kosher salt, divided (in the video, I only got shots of me adding salt to the vegetables, but I usually add a bit to salt the vegetables and the rest for the filling)
1 pound 80% to 85% lean ground pork
2 teaspoons tapioca starch
3 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon sugar
35 to 40 round dumpling wrappers (at least 3.25 to 3.5 inches wide)
Cooking Potstickers
2 tablespoons canola, or vegetable oil, any neutral oil works
1/4 cup water
Dipping Sauce
1/4 cup soy sauce
1/4 cup Zhenjiang vinegar (or Chinkiang vinegar)
1 teaspoon sesame oil
1 teaspoon grated garlic
1/2 teaspoon grated ginger
1 stalk of scallions, thinly sliced
TOOLS USED (Amazon Affiliate Links)
Lodge Cast Iron Skillet: amzn.to/35yptsM
Food Processor: amzn.to/3wxopB7
Tongs: amzn.to/3wEdlCn
TIMESTAMPS:
00:00 Intro
00:33 Selecting ground pork
01:15 Preparing filling
03:11 Pleating dumplings
04:47 Cooking dumplings
05:24 Dipping sauce
05:39 Tasting
06:08 Freezer directions
07:22 Substitutions (including vegan options)
07:51 Chinese pronunciation of potstickers
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Blog: healthynibblesandbits.com​​
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[@hellolisalin]

Here is the full recipe: healthynibblesandbits.com/pork-and-cabbage-potstickers/. Thanks for watching!

[@sycilmathai]

Thank you, Lisa, for sharing! As a teacher myself, it is so enjoyable learning recipes from chefs who combine authentic cooking with the art of teaching. I've been studying dumpling recipes for about a month and found this video to be one of the top three I've encountered. 谢谢!!!!!!!

[@cookingsimplydelicious]

This pork potstickers is so very delicious recipe you made, this has made me hungry, thank you for sharing your recipe.

[@scottrasso410]

These look PERFECT! Can't wait to try.

[@craighawkins2021]

Great recipe! Delicious!!

[@vittoriabakes]

Looks delicious!

[@user-oh2xd1fj3o]

Love your videos, Thank you ❤️

[@L2.Lagrange]

Looks really good. Definitely will make some in the future

[@laurabooth29]

These look delicious. I'm going to have a try.

[@jamebrooke894]

Love it!!!

[@tamarajade997]

First video I’ve watched of yours and won’t be the last. Thank you for making this easy to follow along with, as well as giving lots of other tips. I also love the Chinese lessons hahaha. Thank you!!

[@hellolisalin]

Thank you!!

[@KimbaRoars]

Beautiful!

[@billwilson6826]

Made them with my son. Awesome 👏🏻

[@freshwindbrightsky]

Thank you! I’m making these tonight and just subscribed to your channel!

[@Knowledge-College]

Lovely thank you

[@janmarbol2023]

The filling is AMAZING. Tastes like wontons!

[@oro5z]

Thank very much you for a wonderful and clear instructions!!!! I'm having frends over next Friday and they want me to make wo tip for them. I learned how to make them from my Chinese friends that called them wo tip and they are delicious. I will try your recipe although I learned to squeeze the water form the cabbage.

[@reachingbeyondthenorm9029]

Love the video and thanks for helping us pronounce the words.

[@blackbird693]

Awesome!

[@iiwokeup]

These look so yummy! Thank you for sharing! Edit; I loved the language session at the end ❤️

[@hellolisalin]

Awesome! I'll remember to do more of those in the future!

[@gitadasgupta7488]

As for the skirt, there are types of dosas, which are made with plain flour, spices, and thinned with buttermilk, where the result is quite similar to the lacy skirt that looks so lovely around the dumplings

[@RayaWhisse]

Thank you for the chinese at the end 🤗 and a great tutorial.

[@hellolisalin]

Thank you!

[@UserCommenter]

What a lovely production on the video side - thanks Lisa :) - btw, came from your IG to look at your site but this video was my next watch instead; great hook on IG and great long-form explanation here. Time to see your wrapper vid to check if I’m just going to phone it in with storebought or go all the way. (I’ll do homemade wrappers one day but not necessarily tonight, depending!)

[@nicolenew1708]

AMAZING

[@Alejandra-ys9tg]

I just made this recipe a few times and each time I come to check out the recipe in case I am missing something! They are the best!!

[@hellolisalin]

Aww, thank you!!

[@cooliceman0001]

Mmmmm delicious!

[@hellolisalin]

Thanks!

[@agz2801]

Love the toisan lesson !!! :) An Gou I think is cake hehe

[@DinaDarlingr]

Спасибо вам

[@househusbandoi]

Man I never thought about sautéing the cabbage prior to adding it into the pork filling. Definitely going to give that a try!

[@hellolisalin]

It's how my mom taught me, and I like that method more than just simply salting the cabbage.

[@househusbandoi]

@@hellolisalin Well the next time I attempt to make some dumplings, I will for sure give that a go!

[@MarinaCorbi]

Is it okay to use Duroc ground pork? That’s the only pork the grocery store near me has that’s 80% fat/20% lean.

[@bobmccoy4652]

This looks so good, I’m just worried is the pork fully cooked?

[@susanderencsenyi1274]

How long do you cook the dumplings when frozen?

[@user-xh6th2ll3l]

can also cook this in boiling water?

[@chanpe207]

Just made these tonight and they were soooo good, they taste pretty much as good as the ones in the restaurant. I made the wrappers too from your video, those took a bit of practice to roll out evenly and I ended up needing some water to seal the dumpling properly (maybe I used too much tapioca). My pork ended up not being as juicy as I expected because i think my mince was too lean. If you had to make the mince yourself, what part of the pork would you recommend using to get that fattiness? Thank you for the recipe!

[@hellolisalin]

Hi! Thanks for making this! Yes, if you add starch to separate the layers (or dusting) you need water to seal. Pork butt or pork shoulder are great cuts to use. Alternatively, some butchers sell back fat, and you can mince some and add it to the meat.

[@chanpe207]

@@hellolisalin thank you! I’ll try that next time

[@suzannebrunner1320]

How long would steam them for?

[@anshikarautela7606]

Can we skip ginger and garlic

[@C.R.007]

Lisa can I use lean ground chicken or beef? Or even Tuna or Salmon? I can only eat fish or chicken. This is why I ask, and I never find these options in the grocery stores, always pork. Thank you Lisa. P.S. I love your channel and your foods shared by family and yourself 🌺 Keep shinning your positivity and showing love. C.R.

[@hellolisalin]

You'd probably need to add another tablespoon of oil if you use very lean ground chicken. Otherwise, the filling will be very dry. You can also try my chicken potsticker version here: healthynibblesandbits.com/chicken-potstickers/

[@gitadasgupta7488]

Wish to attempt dumpling making in earnest, your videos are so inspiring ☺️ encouraging! I have a minor glitch, which is, I'm vegetarian. Is it possible to make a proper moist filling without minced meat of any kind? Please do advise. I'm sure I could pull off the rest of it, because we do make dumpling-like things, with sweet filling, which are deep fried

[@hellolisalin]

Try crumbled tofu (literally just crumble a block of tofu with your hands).

[@ahaanavez4997]

Thank you for the receipt, just one question, does de pork meat gets well cooked in 6 mins? It’s said that pork should be well cooked to kill any bacteria. Thx again!

[@hellolisalin]

It's 6 minutes on top of the cooking time it takes for the dumplings to brown at the bottom (so really, it's more like 8 to 9 mins)

[@bcmilatino0116]

Lisa, what's the difference between pot stickers and Dim sum? Would these be similar in flavor (probably better), than the Chinese buffet dim sum or pot stickers?

[@hellolisalin]

Dim sum refers to a specific type of meal in Cantonese cooking that consists of a lot of small plates of dishes like dumplings, steamed buns, cakes, etc. Potsticker refers to a very specific type of dumpling.

[@bcmilatino0116]

@@hellolisalin awesome, thank you. Love dumplings then. I get them at the Chinese buffet I go to

[@MrMisterChristian]

I am curious...you don't feel the need to salt and wring out the excess water from the cabbage first?

[@hellolisalin]

No, I find that the sautéing takes care of that.

[@MrMisterChristian]

@@hellolisalin Thank you for the wonderful and informative tutorial! 👏🏼👏🏼👏🏼

[@hellolisalin]

@@MrMisterChristian Thanks!!

[@rainakoenitzer8203]

How do you prevent sticking?? And do you have a dumpling recipe for dumplings with tofu, mushrooms, bok choy, water chestnuts with garlic and ginger etc .. but yeah.. the sticking issue has always been an issue.. and how to I get to your blog,,?? I’m the least tech savvy person.. and loooove everythhhg about chine food.. want to learn everything

[@PKWW1]

Can i make the filling the day before and wrap the next day?

[@hellolisalin]

Absolutely

[@danecory1236]

Have you ever experienced your ground pork filling smelling and tasting subtly rancid the next day? I grind my own pork from shoulder and add all ingredients the night before. Meat smells fine and I even microwave a little bit and it tastes fine too. The next day it smells and tastes funky and is inedible to me. What’s going on here? I usually add the following to my filling : soy sauce, sherry, sesame oil, ginger, garlic, scallions, cabbage, sugar, white pepper, corn starch, baking soda. Thanks in advance!

[@II-oc8yw]

Could I use something else besides tapioca flour?

[@hellolisalin]

cornstarch or any starch that thickens totally works

[@nbacino2147]

Grand

[@LeahAtz]

Whenever I make pot stickers the filling falls out in a big clump when you take a bite. What am I doing wrong?

[@hellolisalin]

You mean the meat just falls out of the wrapper completely? Or do you mean the filling crumbles as you bite into it?

[@LeahAtz]

@@hellolisalin falls out completely. Sorry I never got a notification you replied to this. I saw it now because I came back to the video because I wanted to make potstickers. 😊

[@hellolisalin]

@@LeahAtz So the meat won't adhere to the skin completely once it's cooked, but a contributing factor might be the dumplings are slightly overcooked. Try cooking them for about a minute less next time.

[@LeahAtz]

@@hellolisalin Thank you! I will definitely try that next time. I already noticed a big difference though when adding the corn starch and water to the meat and making a paste.

[@Crnicelad]

Ground pork ribs have lots of fat (ofcourse remove the bones), or just ask the butcher/grocery if they can do it for you 😉 Bon apetit!

[@katecolt1262]

Why this come up first when I searched Taiwanese potstickers... Taiwan isn't China.

[@agz2801]

Uhmm blame KZbin not the KZbinr?

[@ophiuchusoversoul1785]

I was enjoying this until I heard you strain to sound cool when you said "the dumplings are so clutch when".... excuse me? Your how old... not cute if your not in high school.

[@hellolisalin]

*you're

[@ophiuchusoversoul1785]

@@hellolisalin what a troll 😂. Seriously, what does that even mean? I'v heard of clutching ones pearls, a clutch of eggs, moving the clutch (on a car) I dont understand where someone came up with the idea of 'clutch' being used in the context of "this is great when", it doesnt seem to fit the situation at all. Maybe you can explain it so it doesnt seem so odd.

[@agz2801]

@@ophiuchusoversoul1785bye Karen!