Chinese Pork Dumplings (Pot Stickers) Recipe

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Chinese Pork Dumplings (Pot Stickers)
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  1. Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
  2. 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.
  3. **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.
  4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
  5. 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.
  6. 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.
  7. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
  8. To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
  9. NOTE: The dough was VERY sticky. So I had to use a lot of flour on it when rolling it out. Just make sure you don't use too much. I also didn't have wine on hand, so didn't use it. I found that the meat inside was more like a meatball, and not saucy or mushy like I think it should have been (maybe because I didn't use the wine?). Also when cooking be very careful as they do seem to fall apart unless you make the pieces of dough thicker, and a tad larger. I only hope that by posting this here someone can come up with ideas on how to make the meat more mushy I've tried other recipes for the dumpling portion, and it just didn't taste as good.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 499.18 Kcal (2090 kJ)
Calories from fat 158.5 Kcal
% Daily Value*
Total Fat 17.61g 27%
Cholesterol 66.89mg 22%
Sodium 2833.15mg 118%
Potassium 601.79mg 13%
Total Carbs 51.28g 17%
Sugars 1.19g 5%
Dietary Fiber 2.72g 11%
Protein 32.65g 65%
Vitamin C 15.9mg 26%
Iron 2.2mg 12%
Calcium 83.4mg 8%
Amount Per 100 g
Calories 148.76 Kcal (623 kJ)
Calories from fat 47.23 Kcal
% Daily Value*
Total Fat 5.25g 27%
Cholesterol 19.93mg 22%
Sodium 844.3mg 118%
Potassium 179.34mg 13%
Total Carbs 15.28g 17%
Sugars 0.35g 5%
Dietary Fiber 0.81g 11%
Protein 9.73g 65%
Vitamin C 4.7mg 26%
Iron 0.6mg 12%
Calcium 24.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
  • 13

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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