ABOUT THE RECIPE
"I like to serve my family and friends Potstickers on Chinese New Year because they symbolize prosperity and riches as the dumplings resemble gold ingots", writes chef Katie Chin on her blog. This recipe is made with pork but you could substitute with ground chicken or turkey. It’s also totally okay to use store-bought potsticker wrappers, and it's so easy to make, since you can find them in the produce section of most grocery stores.
4 oz (100 g) napa cabbage, cut into thin strips
1 ½ teaspoons salt, divided
8 oz (250 g) ground chicken
2 tablespoons finely chopped green onion (scallion), white and green parts
2 teaspoons dry white wine
½ teaspoon all-purpose cornstarch
Dash of white pepper
1 cup flour
1 teaspoon beet powder
½ cup boiling water
2 to 4 tablespoons oil
4 tablespoons soy sauce
1 teaspoon balsamic vinegar
½ teaspoon sugar
½ teaspoon sesame oil
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Toss the cabbage with 1 teaspoon salt and set aside for 5 minutes. Roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
In a large bowl, mix the cabbage, pork or chicken, green onion, wine, all-purpose cornstarch, the remaining ½ teaspoon salt and pepper.
Place the flour in a mixing bowl. Dissolve the beet powder in ½ cup of boiling water. Add the mixture to the flour and toss until clumps are formed. Knead the dough on a lightly floured surface for about 5 minutes or until smooth.
Roll out the dough with a rolling pin. Using a cutter, cut out cylindrical shapes and roll out again until thing. Place a teaspoon of filling in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch top together. Repeat with remaning rounds.
Heat 1 tablespoon oil in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
Dipping sauce: Combine the soy sauce, vinegar, sesame oil and sugar. Serve with dumplings.
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