Skip to content

Web Extra: Pot-stickers for New Year—or any year

Text by ,

Photo by J. Griffis Smith

Dorothy Huang, whose Chinatown food tours are featured in January 2010 issue, shares her pot-sticker recipe, a traditional Chinese New Year staple.

Ring in the New with Pot-stickers

Celebrate the New Year—and Chinese New Year  with this zesty appetizer, from Chinese Cuisine Made Simple by Dorothy Huang. Huang’s second cookbook is filled with 160 authentic, yet easy-to-prepare recipes. Colorful photos accompany the recipes, as well as the ingredients and condiments. Published by Pinewood Press, the cookbook is available at ($27.95). For a signed copy from the author, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..

Pot-Stickers (Yields 45)

  • 1 pound lean ground pork (or ground turkey)
  • 1 package (10-ounce) frozen chopped spinach, thawed and drained

Seasoning ingredients:

  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  •  2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped green onions
  • 1/2 tablespoon minced ginger
  • 1 package dumpling wrappers, thawed
  • 2 tablespoons cooking oil
  • 1 1/2 cups chicken broth

Dipping sauce:            

  •             1 tablespoon shredded ginger
  •             1 teaspoon chili garlic sauce
  •             2 tablespoons soy sauce
  •             1/4 cup vinegar
  •             1/2 teaspoon sesame oil

To Assemble:

In a large bowl, combine pork, spinach and seasoning ingredients – pepper, cornstarch, soy sauce, sesame oil, chopped green onions, and minced ginger.  Mix well.

Put 1 tablespoon filling in the center of the wrapper.  Wet edges with water all around. Fold it into a crescent shape by pleating the outer edge of the dumpling.  Press the edges together firmly.

To Cook:

Add 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Arrange half of dumplings in the skillet.  Turn heat to high. Cook uncovered for 1 minute or until brown on the bottom.

Add 3/4 cup chicken broth.  Reduce heat to medium. Cover tightly and cook for 5 minutes or until all the liquid is absorbed.  Transfer dumplings, brown side up, to a plate.

Repeat steps “1 and 2” with the other half of dumplings.  Serve with dipping sauce.

See the full article in the January 2010 issue.

Read 6017 times Last modified on Friday, 13 July 2012 13:06
Back to top