ndulge in the rich flavors of these homemade Chinese Dumplings, a culinary delight that brings the essence of traditional Asian cuisine right into your kitchen. Known as Potstickers, these savory morsels are the perfect blend of tender, minced shrimp and succulent ground beef, wrapped in a delicate, thin dough. The filling is a harmonious mix of fresh ginger, shallot, and green onions, complemented by the subtle crunch of napa cabbage, creating a texture and taste that’s irresistibly mouthwatering.
Each dumpling is a small parcel of joy, seasoned with the umami depth of soy sauce and the nutty undertones of toasted sesame oil. A hint of white pepper adds a gentle heat, while a touch of sugar balances the flavors, making each bite a perfect symphony of tastes. The cooking process transforms these dumplings into golden-brown treasures with a tantalizingly crispy bottom, while the steamed top remains wonderfully tender.
Serving these Potstickers is not just about enjoying a meal; it’s about creating an experience. Whether you’re gathering with family, entertaining friends, or simply treating yourself, these dumplings are sure to impress. The aroma, the flavors, and the delightful textures make each bite a celebration of culinary craftsmanship. Follow this recipe to embark on a flavorful journey, and savor the authentic taste of homemade Chinese Dumplings.
Preparation Time: 50 minutes Cooking Time: 12 minutes Total Duration: 1 hour, 2 minutes Makes: 12 servings Total Yield: 50 dumplings
Ingredients:
- 453.59 grams of raw shrimp, peeled and deveined
- 1.81 kilograms of ground beef
- 1 tablespoon of finely chopped fresh ginger
- 1 shallot, finely minced
- 1 bunch of green onions, sliced
- 3 leaves of napa cabbage, finely chopped
- 30 ml of soy sauce
- 5 ml of Asian (toasted) sesame oil
- Salt and white pepper, adjusted to taste
- A pinch of white sugar
- 283.5 grams of round gyoza/potsticker wrappers
- Vegetable oil for frying
- 60 ml of water
Instructions:
- In a food processor, pulse the shrimp until finely minced. Transfer to a large mixing bowl. Process the ground beef in batches until finely ground and combine with the shrimp in the bowl.
- Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and sugar to the shrimp and beef mixture. Mix until all ingredients are well incorporated.
- To assemble the dumplings, lay a wrapper flat on your work surface. Place a small amount of filling (less than a teaspoon) in the center. Moisten the edges of the wrapper with water, fold into a half-moon shape over the filling, pressing out any trapped air and sealing the edges. Optionally, create small pleats along the edge for a traditional appearance. Place the assembled dumplings on a baking sheet lined with parchment paper and keep them refrigerated while you prepare the rest.
- Heat vegetable oil in a large nonstick skillet with a lid over medium heat. Place the dumplings in the skillet, flat side down, in batches to avoid overcrowding. Fry until the bottoms turn golden brown, about 1 to 2 minutes. Flip the dumplings, add water, and cover the skillet. Allow them to steam until most of the water has evaporated, approximately 5 to 7 minutes. Uncover and cook until all the water is gone and the wrapper tightly encases the filling, about 2 to 3 more minutes.
Nutritional Information (per serving):
- Servings: 12
- Calories: 411
- Total Fat: 22g (29% DV)
- Saturated Fat: 8g (39% DV)
- Cholesterol: 152mg (51% DV)
- Sodium: 454mg (20% DV)
- Total Carbohydrate: 16g (6% DV)
- Dietary Fiber: 1g (4% DV)
- Sugars: 1g
- Protein: 35g
- Vitamin C: 6mg (31% DV)
- Calcium: 55mg (4% DV)
- Iron: 5mg (26% DV)
- Potassium: 471mg (10% DV)
*Daily Values (DV) are based on a 2,000-calorie diet. Your individual needs may vary. The nutrient information provided is based on the available data. Please consult a healthcare professional if you are following a specific diet.
