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PERFECT POTSTICKERS
Michelle Sam
Enjoy these delicious potstickers with a crispy base and juicy filling with a surprising crunch! Made with meat and vegetables.
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from 1 vote
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Prep Time
1
hour
hr
Cook Time
1
hour
hr
Soaking dried mushrooms
12
hours
hrs
Total Time
14
hours
hrs
Course
Appetizer
Cuisine
Chinese
Servings
60
dumplings
Calories
26
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
453
grams
ground meat
chicken, pork, lamb
▢
20
grams
dried shitake mushrooms
▢
10
grams
dried black fungus
▢
227
grams
sliced water chestnuts
or diced fresh jicama
▢
1
tsp
chicken bouillon powder
Salt can be substituted
▢
½
tsp
white pepper
▢
½
tsp
sugar
▢
50
grams
scallions
▢
25
grams
Fresh chopped cilantro
▢
1
Tbsp
light soy sauce
▢
½
Tbsp
sesame oil
▢
1
Tbsp
whiskey
▢
1
Tbsp
cornstarch
▢
225
grams
napa cabbage
▢
2
Tbsp
light soy sauce
Mixed with 2 cups water for soaking mushrooms
Instructions
▢
Wash and soak mushrooms and fungus overnight with 2 cups water and 2 Tbsp soy sauce.
▢
Chop vegetables into small, diced pieces.
▢
Add seasonings.
▢
Mix and let marinate for at least 1 hour.
▢
Fold dumplings.
▢
Fry dumplings.
Video
Notes
See Youtube video for how to chop vegetables, fold wrappers and fry dumplings for
Perfect Potstickers
The nutritional facts are per potsticker.
Nutrition
Calories:
26
kcal
Carbohydrates:
1
g
Protein:
2
g
Fat:
2
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
5
mg
Sodium:
64
mg
Potassium:
45
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
48
IU
Vitamin C:
1
mg
Calcium:
6
mg
Iron:
1
mg
Keyword
black fungus, chicken, dumplings, gyoza, lamb, meat, pork, potstickers, shitake mushrooms, vegetables, water chestnuts
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