Saturday, February 11, 2012

Pot Stickers

I have been craving for Pot Stickers for a while and decided to make some myself. I could find the usual dumpling skin I used to make Pot Stickers. I bought normal round wanton skin instead.

My son likes it so much he requested I made it again; 3 days in a row! My husband wants soup so I cooked the dumplings with Chicken Broth and Pot Stickers become Dumpling Soup.

  • 250g Minced Pork or Chicken
  • 300g Prawns, shelled, devein and diced
  • 3 Waterchestnut, skinned and diced
  • 50g Chive, chopped
  • Wanton Skin or Gyoza Skin

  • 1/2 tablespoon Fish Sauce
  • 1/2 tablespoon Chinese Cooking Wine
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon Sesame Seed Oil
  • 1/2 teaspoon Ginger Juice (grate ginger and squeeze for juice)
  • 1/2 teaspoon Garlic Powder or 2 clove Garlic, grated till paste like
  • 1/2 teaspoon Chicken Powder (optional)
  • a dash of Pepper

Dipping Sauce:
  • 2 tablespoon Black Vinegar
  • 1 teaspoon Light Soy Sauce
  • 1/2 teaspoon Sesame Seed Oil
  • 1/2 teaspoon Ginger Juice

How to do it:
  1. Mix all ingredients, except Wanton Skin, with seasonings well.
  2. Preferably to set aside for half an hour before you start making the dumplings.
  3. Prepare dumpling as shown in the instruction video at the end of this post.
  4. Heat pan with a teaspoon of oil.
  5. Place pot stickers in pan and close.
  6. Pan fry 2 side for 30 seconds each. You can skip this step if you like.
  7. (On the 3rd side) Add 3-4 tablespoon chicken stock or water, cover pan to let cook for 5 minutes or till stock is dry.
  8. Dish and serve with dipping sauce.

For Dumpling in Soup:
  1. Have 2 pots ready, 1 filled with water and 1 teaspoon salt and the other with Chicken Stock.
  2. Bring the pot with water to a boil and the pot with chicken stock to a simmer.
  3. Place dumpling in the pot of water and cook for a minute.
  4. Remove and place the dumplings into the pot with Chicken Stock.
  5. Bring the pot of dumplings to a boil.
  6. Add salt to salt.
  7. Pour into a bowl, drizzle with sesame seed oil and serve with spring onion.

  • If you are using a regular flying pan, you will just need to have a cover and cook a minute or 2 longer.
  • Traditional Pot Sticker are fried only on one side, I like it slightly brown on the other 2 sides, hence I did Step 6. You can skip that if you like.

All ready to be cooked.


  1. Hello :) Which kind of wanton skin did you use? I used to buy the round white "jiaozipi" but seemed to turn out too thick?? Did you use the yellow one?

    Mthanks! :)

    1. Yes, I'm using the yellow ones. The white ones are usually used for steaming and cooking in soup, so they are slightly thicker. You can go to Isetan to look for Japanese Gyoya Skin. It taste better.

      Hope this helps. :)

  2. i wonder horr y the skin is not crunchy geh??

    serene lim

  3. Hi elaine, how to store those extra ones that we dun need right now? when i froze them, they got a bit sticky n hard to separate....