• Cooking Time:
  • Servings: 36 dumplings
  • Preparation Time:



  • 1 lb. ground pork or ground beef
  • ¼ cup thinly sliced green onion
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 tsp. finely chopped fresh ginger
  • 1 tsp. salt
  • ½ tsp. sugar
  • ¼ cup frozen chopped spinach, thawed (see Note)
  • 36 wonton wrappers or round gyoza wrappers (a 10-ounce or 12-ounce package should have about 50 wrappers)
  • 2 Tbsp. vegetable oil
  • ½ cup water


  • In a large bowl, combine the pork, green onion, soy sauce, sesame oil, ginger, salt, and sugar.
  • Squeeze the spinach with your hands or press it into a strainer, extracting most of the water.
  • Add the spinach to the bowl and use a large spoon or your hands to mix everything together until all the seasonings are incorporated and the spinach and green onion are evenly mixed in.
  • To fold the dumplings, set up a work space with a dry cutting board, a small bowl of water for sealing the dumplings, the stack of wrappers, and the pork mixture.
  • To shape a potsticker dumpling, place a wrapper on the cutting board.
  • Scoop up a generous tablespoon of pork filling and place it in the center of the wrapper.
  • Using your index finger, lightly moisten the outside edge of the wrapper.
  • Fold it in half, enclosing the filling and pinching the top edges to make a tight seal.
  • Try to squeeze out any air bubbles that may form. Create 3 small pleats on one side of the seal, folding toward the center and pressing to seal it well.
  • Form 3 small pleats on the other side and press the entire sealed edge.
  • Press the sealed edge down lightly to plump up the dumpling and make it stand up straight.
  • Continue folding dumplings in this way, one at a time, or setting up 3 or 4 wrappers at a time for an assembly line. Place the folded dumplings in rows on a dry platter, so that they don’t touch each other.
  • Heat a 10-inch nonstick skillet over medium-high heat and then add the vegetable oil and swirl to coat the pan.
  • Carefully place about 12 potstickers in the pan, tucking them to form a circle in one direction; squeeze a few into the center if you can. (Packing them tightly is fine.)
  • Place a serving platter by the stove to hold the cooked dumplings.
  • Let them cook undisturbed for 1 to 2 minutes, until the bottoms of the dumplings are a pale golden brown.
  • Holding the lid in one hand, add ½ cup water around the sides of the pan and then cover quickly.
  • Let the potstickers cook for 8 minutes, then uncover the pan.
  • Continue cooking 1 to 2 minutes more, shaking the pan gently to discourage them from sticking too much.
  • When the water has evaporated and the dumplings are a handsome crispy brown, turn them out bottom-side up onto a serving platter.

Categories: Appetizer  Asian 

Author Credit: Quick and Easy Chinese by Nancie McDermott

Website Credit: http://www.culinate.com/books/collections/all_books/quick_and_easy_chinese/potsticker_dumplings

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