Chinese dumplings

    1 hour 2 min

    Authentic beef and prawn Chinese dumplings, also called potstickers. These moreish dumplings make a great Chinese starter, and are freezer friendly, too! Feel free to use minced pork instead of beef, if desired.

    77 people made this

    Serves: 12 

    • 450g raw prawns, peeled and deveined
    • 1.75kg minced beef
    • 1 tablespoon minced fresh root ginger
    • 1 shallot, minced
    • 1 bunch spring onions, chopped
    • 3 leaves Chinese cabbage, chopped
    • 2 tablespoons soy sauce
    • 1 teaspoon toasted sesame oil
    • salt and white pepper to taste
    • 1 pinch sugar
    • 280g round dumpling (gyoza/potsticker) wrappers
    • 3 tablespoons vegetable oil
    • 4 tablespoons water

    Prep:50min  ›  Cook:12min  ›  Ready in:1hr2min 

    1. Place the prawns in the work bowl of a food processor, and process until finely ground. Set aside in a large bowl. Working in batches, process the minced beef to a fine grind, and set aside with the prawns. Combine the prawns and mince with ginger, shallot, spring onions, cabbage, soy sauce, sesame oil, salt, pepper and sugar, and mix the ingredients until thoroughly combined.
    2. To fill the dumplings, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the centre. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Chill the filled wrappers on a parchment-lined baking tray while you finish filling and sealing the rest.
    3. Heat the oil in a large nonstick frying pan with a lid over medium heat. Place potstickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the frying pan, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.


    This recipe makes a large batch of filling, enough for several packs of dumpling wrappers. You can freeze filled, uncooked potstickers by placing them on parchment-lined baking trays without touching, letting them freeze solid, then placing the individually frozen dumplings into plastic bags for storage.

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    Reviews in English (60)


    Awesome, AWESOME recipe! I changed mine a bit, and greatly reduced the quantity (made 4 servings instead of 12... but I still had a bag full of extra filling after making 10 stickers for me and my roommate!). I actually used sausage instead of shrimp and beef, but next time I think I'll use half sausage and half ground chicken (the flavor was VERY strong, which we liked very much, but others may not). I did not add any sesame oil, and added a bit of honey insead of the sugar. Also, I cooked the meat/cabbage mixture in a pan until nearly done, and then stuffed the wrappers. I baked the potstickers at 425 degrees for 7 minutes, turned them over and baked for another 3 minutes. Came out perfectly crispy outside with the piping hot filling juicy on the inside. Delicious!! **also, I added minced garlic, of course!  -  10 Aug 2010  (Review from Allrecipes US | Canada)


    Great recipe. I did mine without the shrimp (didn't have any) and added orange zest for an incredible flavor. I used my bamboo steamers and skipped the frying stage to save time and calories. If you put the pot stickers on lettuce leaves in the steamer, they won't stick. Serve them with a dipping sauce of soy sauce, rice wine vinegar and white suger.  -  13 Nov 2009  (Review from Allrecipes US | Canada)


    I handed out this recipe to all of my colleagues. amazing flavor and texture but, for a dumpling novice like myself, the prep of stuffing the wontons took FOREVER. I cut the recipe to 1/3 : 1/3 lb shrimp and 1.3 pound ground beef was enough for an entire packet of gyoza wonton skins.... we ate them for days! after trying to pan fry all these little dumplings and spattering the kitchen with hot oil because my dumplings were kinda wet, I gave up on the frying method. Instead, baked the filled wontons and then steamed them. Bake at 275 for 10-15 minutes until slightly dry then steam for 10 minutes. As an experiment, we also steamed then baked... that worked pretty well too. I would be willing to do it all again!  -  12 Jan 2010  (Review from Allrecipes US | Canada)