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Description
Have you ever wanted to recreate potstickers from your favorite restaurant? Though they may look intimidating at first, Chinese dumplings are easy to crank out by the dozens once you learn the basics. Follow along to make the simple and juicy filling, get perfect pleats, and pan-fry to perfection. The tangy, spicy sauce adds the perfect amount of flavor, and it’s customizable. Don’t like spicy? Just delete the chili oil. Dislike vinegar? Reduce the amount or leave it out. Love peanut dips? Whisk in a tablespoon of smooth peanut butter for a creamy, nutty dip. The recipe, which makes 44 dumplings, is a Yummly original created by Diana Kuan.
Ingredients
- 4 scallions (or 5)
- 10 fresh shiitake mushrooms (3 oz.)
- 3 Tbsp. grapeseed oil (or other high-heat cooking oil such as vegetable or sunflower oil, divided; plus more if needed)
- 1 lb. ground pork
- 4 Tbsp. soy sauce (divided)
- 1 Tbsp. toasted sesame oil
- 1 lb. dumpling wrappers (round, 3 to 4 inches wide; thawed if frozen)
- 1 Tbsp. chili oil
- 2 tsp. rice wine vinegar (clear, not a dark variety)
Directions
- Slice scallions about 1/4 inch thick and set aside. Remove and discard the mushroom stems, and chop the mushroom caps finely.
- Heat a large frying pan over medium heat. Add 1 Tbsp. grapeseed oil and tilt to coat the bottom. Add chopped mushrooms and cook, stirring often, until aromatic and translucent, about 5 minutes. Transfer to a large bowl to cool.
- Prepare the filling: In the large bowl, stir together mushrooms, sliced scallions, pork, 2 Tbsp. soy sauce, and the sesame oil.
NutritionView More
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Calories400Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol45mg15% |
Sodium810mg34% |
Potassium320mg9% |
Protein16g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber2g8% |
Sugars0g |
Vitamin A2% |
Vitamin C4% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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