Chinese Dumplings with skins from scratch

foodie 2

Backstory:  I grew up with my grandmother, who’s childhood was spent in China, pre-WWII, and these were  one of the dishes she made. It was a huge and all day event. You had to make a bunch and freeze them as you finish making a tray for them. When they are firm enough to hold shape, you move them to a ziplock bag, and put the tray back into circulation. My job were the job that nobody wanted which was slicing the cabbage as fine as possible, and kneading and rolling out the dumping skins.

Things I learned:

  • If you don’t use the wrappers after you make them, they will stick together.
  • Option: Just fry the wrappers, they make a pretty good snack. You can top it with salt, or sugar or jam.
  • Option: Add Huy Fong Sriracha Garlic Hot Sauce to the meat or the dipping sauce, it brings in an extra flavorful kick.
  • The thickness of the skin, depends on your own palate. Roll out a few at different thickness, and fry them up to taste test them.

Chinese Dumplings – Potstickers – Panfried Pork Dumplings
Taken from:


  • Dumpling Dough*
  • 2 cups all purpose flour
  • 1 cup boiling water
  • Filling:
  • 8 ounces celery cabbage (Napa cabbage)
  • 3 tsp salt, divided
  • 1 pound lean ground pork
  • 1/4 cup finely chopped green onions, with tops
  • 1 TB white wine
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • Dash white pepper
  • Dipping Sauce:
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • Other:
  • 2 – 4 tablespoons vegetable oil


Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.

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