Name: Vietnamese Pork & Shrimp Dumplings (Pot Stickers)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 12 oz ground pork shoulder/butt; 1/2 cup dried shrimp (soak in warm water for 5 minutes. Drain then mince); 3 bok choy stalks (mince; you can also substitute with 1-1/2 cups minced bamboo shoots); 2 green onions (mince); 2 tablespoons vegetable oil; 1 tablespoon sugar; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1/4 teaspoon ground black pepper; 1 package (14 oz) pot sticker wrappers (also known as gyoza wrappers); 1 beaten egg to seal pot stickers; 1/4 cup rice wine vinegar; 1/2 cup granulated white sugar; 3/4 cup all-purpose soy sauce; 1 teaspoon sesame oil; 1 teaspoon garlic powder; 1 red Thai chili pepper (slice thin; optional)

Description

Enjoy restaurant-quality pork dumplings (pot stickers) at home with this easy recipe! Juicy pork filling wrapped in crispy, pan-fried dumplings that are perfect for dipping in a tangy soy sauce.

Ingredients

Units Scale

Pork/Shrimp Filling

12 oz ground pork shoulder/butt
1/2 cup dried shrimp (soak in warm water for 5 minutes. Drain then mince)
3 bok choy stalks (mince; you can also substitute with 1-1/2 cups minced bamboo shoots)
2 green onions (mince)
2 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
1 package (14 oz) pot sticker wrappers (also known as gyoza wrappers)
1 beaten egg to seal pot stickers

Soy Dipping Sauce

1/4 cup rice wine vinegar
1/2 cup granulated white sugar
3/4 cup all-purpose soy sauce
1 teaspoon sesame oil
1 teaspoon garlic powder
1 red Thai chili pepper (slice thin; optional)

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Instructions

Prepare Filling: Combine the filling ingredients in a bowl.
Add Fillings: For each wrapper, add about two teaspoons filling.
Fold Wrappers: Brush edges of wrapper with the beaten egg. Fold over and pinch to seal. Feel free to do any fancy pleating here if desired.
Cook Pot Stickers (Option 1 – Boiling): In a medium pot, bring water to a boil and cook the pot stickers for about 5-8 minutes or until the pot stickers float to the top.
Cook Pot Stickers (Option 2 – Pan-fry/Steam): To pan-fry/steam the pot stickers, heat up a pan with a bit of vegetable oil (just enough to lightly coat the bottom). Brown both sides of the pot stickers. Once you have both sides golden brown, add about 2-3 tablespoons of water to the pan and cover the pan with a lid for about 5 minutes. The steam will finish the cooking. Remove lid and allow the steam to evaporate completely. Continue to pan-fry just long enough for the residual oil to crisp back up the pot stickers (about 1-2 minutes).
Prepare Dipping Sauce: In a small bowl, whisk together vinegar, sugar, soy sauce, sesame oil and minced Thai chili. Adjust seasoning to taste.
Serve: Serve pot stickers hot with the dipping sauce on the side.

Prep Time: 20
Cook Time: 10
Category: Appetizer
Method: Steam
Cuisine: Asian, Vietnamese