Crispy Potsticker Dumplings
Dive into the delightful world of homemade crispy potsticker dumplings, bursting with savory pork and earthy mushrooms! With a perfectly pan-fried bottom and a tender, flavorful filling, these little gems are a must-try. Get ready to impress your taste buds and friends with this easy, satisfying dish that's all about flavor and fun!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tsp minced ginger (5 ml)
- 5 green onions chopped
- extra green onions choppedoptional
- 150g-200g mushrooms (5.29 oz)
- 1/2 cup water (120 ml)
🥩Meat & Seafood(2)
- 1/2 tsp chicken boullion (2.5 ml)
- 300g pork (0.66 lbs)
🫙Pantry Staples(1)
- 2 tbsp chili oil (30 ml)
🧂Spices & Seasonings(1)
- pinch of salt and pepper
🍯Sauces & Condiments(3)
- 1 tbsp oyster sauce (15 ml)
- 3 tbsp soy sauce (45 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(2)
- 2 packs of dumpling wrappers (about 454g) (16 oz)
- sesame seedsoptional
Nutrition (per serving)
Calories
602
Protein
25g
Carbs
72g
Fat
23g
👨🍳 Instructions
- 1
mix dumpling filling into large bowl until the texture is sticky
- 2
add about 1/2 tbsp of dumpling filling to your dumpling wrapper, add water to sides around the filling and fold as shown in the video
- 3
heat a pan on medium heat, spray the bottom of the pan with oil, add your dumplings in
- 4
add 1/4 cup water or chicken stock and cover and let that cook for 6-8 minutes or until cooked through
- 5
remove the lid, add garnish and chili oil and let the bottom crisp up
💡 Pro Tips
- ✓Mix filling to 60-70% moisture content (it should stick to your finger when pressed) because the pork's myosin proteins need adequate water to form a gel matrix that binds ingredients and traps juices during cooking.technique60-70% moisture content
- ✓Use exactly 0.5 tbsp (7.5g) filling per wrapper and leave a 0.25-inch border of water on the edges because overfilling (>8g) causes steam pressure buildup that splits wrappers, while underfilling creates tough, chewy pockets.ingredient7.5g filling, 0.25-inch water border
- ✓Steam dumplings for 6-8 minutes at 212°F (100°C) with lid on, then remove lid and cook 2-3 additional minutes at medium-high heat (350°F pan temp) to evaporate residual moisture and create crispy bottoms through Maillard browning.timing6-8 minutes steaming, 2-3 minutes uncovered at 350°F
- ✓Pre-brown mushrooms in a separate pan to 165°F internal temp and remove ~40% of their moisture before adding to filling, preventing the dumpling filling from becoming soupy as mushroom cell walls break down during steaming.technique165°F, 40% moisture reduction
- ✓Add chili oil only after crisping is complete because fats lower the smoke point and prevent the Maillard reaction (which requires 300°F+) needed for browning on the dumpling bottom.timingAfter 300°F+ browning phase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Potsticker Dumplings
Dive into the delightful world of homemade crispy potsticker dumplings, bursting with savory pork and earthy mushrooms! With a perfectly pan-fried bottom and a tender, flavorful filling, these little gems are a must-try. Get ready to impress your taste buds and friends with this easy, satisfying dish that's all about flavor and fun!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tsp minced ginger (5 ml)
- 5 green onions chopped
- extra green onions choppedoptional
- 150g-200g mushrooms (5.29 oz)
- 1/2 cup water (120 ml)
🥩Meat & Seafood(2)
- 1/2 tsp chicken boullion (2.5 ml)
- 300g pork (0.66 lbs)
🫙Pantry Staples(1)
- 2 tbsp chili oil (30 ml)
🧂Spices & Seasonings(1)
- pinch of salt and pepper
🍯Sauces & Condiments(3)
- 1 tbsp oyster sauce (15 ml)
- 3 tbsp soy sauce (45 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(2)
- 2 packs of dumpling wrappers (about 454g) (16 oz)
- sesame seedsoptional
Nutrition (per serving)
Calories
602
Protein
25g
Carbs
72g
Fat
23g
👨🍳 Instructions
- 1
mix dumpling filling into large bowl until the texture is sticky
- 2
add about 1/2 tbsp of dumpling filling to your dumpling wrapper, add water to sides around the filling and fold as shown in the video
- 3
heat a pan on medium heat, spray the bottom of the pan with oil, add your dumplings in
- 4
add 1/4 cup water or chicken stock and cover and let that cook for 6-8 minutes or until cooked through
- 5
remove the lid, add garnish and chili oil and let the bottom crisp up
💡 Pro Tips
- ✓Mix filling to 60-70% moisture content (it should stick to your finger when pressed) because the pork's myosin proteins need adequate water to form a gel matrix that binds ingredients and traps juices during cooking.technique60-70% moisture content
- ✓Use exactly 0.5 tbsp (7.5g) filling per wrapper and leave a 0.25-inch border of water on the edges because overfilling (>8g) causes steam pressure buildup that splits wrappers, while underfilling creates tough, chewy pockets.ingredient7.5g filling, 0.25-inch water border
- ✓Steam dumplings for 6-8 minutes at 212°F (100°C) with lid on, then remove lid and cook 2-3 additional minutes at medium-high heat (350°F pan temp) to evaporate residual moisture and create crispy bottoms through Maillard browning.timing6-8 minutes steaming, 2-3 minutes uncovered at 350°F
- ✓Pre-brown mushrooms in a separate pan to 165°F internal temp and remove ~40% of their moisture before adding to filling, preventing the dumpling filling from becoming soupy as mushroom cell walls break down during steaming.technique165°F, 40% moisture reduction
- ✓Add chili oil only after crisping is complete because fats lower the smoke point and prevent the Maillard reaction (which requires 300°F+) needed for browning on the dumpling bottom.timingAfter 300°F+ browning phase