Restaurant Style Pot Stickers

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're a fan of pot stickers from your favorite Chinese restaurant, then this recipe for restaurant-style pot stickers is a must-try. These delicious dumplings are filled with a flavorful mixture of ground pork, cabbage, and seasonings, and then pan-fried to perfection. The crispy exterior and juicy filling make these pot stickers irresistible. Serve them as an appetizer or main course, and enjoy the authentic flavors of a restaurant right at home.

Keywords: pot stickers, Chinese, restaurant-style, dumplings, pan-fried.

Restaurant style pot stickers recipe details

Restaurant style pot stickers recipe, recipe Rating: 4.7
Number of votes:115

Panfried Pork Dumplings to be exact–these are the potstickers just like the ones you would find at your favorite Asian restaurant. I have worked on this recipe in my own kitchen for quite some time now and I think it’s finally right. If you and your friends like potstickers, you are sure to love these. It’s essential you get real Napa cabbage from your grocer, no substitutes!
Ready in: 1 hour 5 mins

Ingredients

Serves: 8

• 2 cups finely shredded Napa cabbage
• 3 teaspoons salt, divided
• 1 pound lean ground pork
• 1 tablespoon white wine
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1/8 teaspoon ground white pepper
• 2 cups all purpose flour
• 1/2 cup hot water, or as needed
• 3 tablespoons vegetable oil, divided
• 3 tablespoons vegetable oil

Preparation method

Prep: 45 mins | Cook: 20 mins

1. Toss the Napa cabbage with 2 teaspoons salt and set aside for 5 minutes. After 5 minutes, squeeze the excess moisture from the cabbage.
2. In a large bowl, mix pork, cabbage, white wine, cornstarch, the remaining 1 teaspoon salt, sesame oil, and white pepper. Mix with your hands for even distribution of ingredients. Set aside.
3. In a medium bowl, mix the flour and water until a soft dough forms. Knead the dough on a lightly floured surface until smooth. Divide dough in half, then roll into 2 1-foot-long rolls. Cut each roll into 12 even pieces, about 1 inch each, if rolled properly.
4. Use a rolling pin to roll each piece into a 3 inch circle; they won’t be perfect.
5. Place 1 tablespoon of filling in the center of each circle.
6. Fold the sides over and pinch the entire edge closed.
7. If it doesn’t want to close, dip the tips of your finger in water and run it along the inside edge.
8. Heat the vegetable oil in a wok or nonstick skillet until hot.
9. Place 12 dumplings in a single layer in the wok and fry until the bottoms are golden brown and crispy, about 3 minutes.
10. Add 1/2 cup water, cover, and cook until water is absorbed, about 7 minutes.
11. Repeat with remaining dumplings.