Pot-sticker dumplings

Legend has it that a Chinese chef forgot about his dumplings and they boiled dry. They were a hit with the guests, and 'pot sticker' dumplings were born. Try this recipes+ version.

  • 25 mins preparation
  • 10 mins cooking
  • Makes 28
  • Print


Pot-sticker dumplings
  • 150 gram pork mince
  • 160 gram chicken mince
  • 2 teaspoon grated ginger
  • 1 tablespoon coriander, chopped
  • 1 clove garlic, finely chopped
  • 1 shallot, finely sliced
  • 3 shiitake mushrooms (caps only), finely chopped
  • 2 tablespoon (30g) water chestnuts, chopped
  • 1 teaspoon seasame oil
  • 1 tablespoon soy sauce
  • 28 gow-gee wrapers
  • 2 tablespoon vegetable oil
  • 250 millilitre water
Dipping sauce
  • 3 tablespoon light soy sauce
  • 1 1/2 tablespoon black vinegar
  • 1 teaspoon sesame oil
  • 1 birdseye chilli, finely sliced


Pot-sticker dumplings
  • 1
    Place the minces, ginger, coriander, garlic, shallot, mushrooms, water chestnuts, sesame oil and soy sauce into a bowl, mixing well to combine.
  • 2
    Lay a gow-gee pastry on to a flat surface and place a heaped teaspoon of mixture into the centre. Brush the rim with a little water and bring the edges together to form a semi-circle, pinching the middle to seal, then bring the opposite edges together and pinch to seal.
  • 3
    Repeat with the remaining gow-gees, covering the dumplings with a damp cloth as you go.
  • 4
    Heat 1 tablespoon of vegetable oil in a large frypan (30cm) over medium heat.
  • 5
    Add half the dumplings and fry for 1 minute or until crisp and golden on the base.
  • 6
    Add 125ml water to the pan, cover with tight-fitting lid and steam dumplings for 3-4 minutes. Repeat with remaining dumplings and water.
  • 7
    To make the dipping sauce, combine the soy sauce, black vinegar, sesame oil and chilli.
  • 8
    Serve the dumplings with the dipping sauce on the side.

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