Decisions, decisions… What should I make today? How about both! How about if I use the same filling, only a different wrapper? I am kind of a carnivore, so I like my dim sum with some protein. Either way, my cravings are going to be taken care of! Add a great dipping sauce to spice it up, and all is good!

What do you love about dim sum? I always get excited in anticipation when I see the first cart of dim sum rolling down towards my table. Whether I am at Yank Sing in San Francisco, Ocean Seafood in Los Angeles, Dumpling Inn & Shanghai Saloon in San Diego, I am in my happy place! We can even get some pretty good dim sum at Chef K in Temecula. Dim sum is something I could eat every day because of all the varieties of noodles, wrappers, and fillings.

There really is no reason to wait or drive 500 miles. Make them at home! It really is easier than you might think. If you are going to make a big batch, why not make it a big event? Get the whole family involved and make dinner fun! Pleating the potsticker maybe a little challenging. But after the first 50, the rest will go fast. (Just kidding, you will get it after 20!)

Use the largest potsticker wrapper available and pleat the ends the best you can. Note: I only pleat the front half that faces you and not the back half.

The combination of all the seasonings and all the other ingredients in this recipe make the filling for this dumpling full of flavor! That’s why I enjoy making this recipe. I use this filling in both the egg roll and the potsticker. Don’t hesitate to adjust the ingredients to suit your tastes.

Seasonings and ingredients for this recipe

Check out some of my other Asian dishes; check here for Hot and Sour Soup, Check here for Broccoli Beef, Check here for Pho, Check here for Spicy Drunken Noodle.

Enjoy! And as always, thank you for Spending Time in My Kitchen!

Potstickers and Egg Rolls

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

Dim Sum

Prep Time

minutes

Cooking time

minutes

Wrapping Time

hour

Filling for both the Egg Roll and the Potsticker!

Ingredients

Filling
1 lb Ground pork
4 Shitake Mushrooms, finely diced
1/4 Small Napa cabbage, shredded and diced
2 Green onion, sliced thin on the bias
1 Tbl Shaoxing Chinese rice wine (Use dry sherry if not available)
2 tsp Ginger, minced
2 tsp Garlic, minced
1 Tbl Light soy sauce
2 tsp Hoisin
1 tsp Sesame oil
1 tsp White pepper
1/2 tsp Salt
Ingredients-other
Chicken broth
Potsticker wrappers
Egg Roll wrappers
Dipping Sauce
2 tsp Light soy sauce
2 tsp Rice vinegar
1/2 tsp Sesame oil
1 tsp Chili oil / sambal
1 Green onion, sliced thin on the bias
2 inch nub Ginger, cut into thin match sticks
Optional: For egg roll, A Thai sweet spicy sauce is a great alternative which can be found at most grocery stores.

Directions

Chop mushrooms into a fine dice. Place into large bowl.
Chop cabbage into a dice. Sprinkle salt over cabbage and let sit for 30 minutes. Moisture will release out of the cabbage. Squeeze cabbage until all moisture has released and place into the same bowl as the mushrooms.
Thinly slice green onions on the bias and place into the same bowl.
Place remaining filling ingredients into bowl and lightly combine. Do not overwork the mixture. The dumpling will be dense if you do. If the mix is dry, add a little broth to the mixture.
Preparing the Dumpling
Peel off one wrapper and place a spoonful into the middle of the wrapper. Along half of the wrapper facing you, dip your finger into water and lightly run it along the 1/2 edge.
Pleat the dumpling as shown in the picture. If it doesn’t pleat as well as you would like, don’t worry. It will still taste great! Just make sure the pleat is completely closed so that nothing leaks out when cooked.
Place finished dumpling on a tray and cover with a lightly wet towel. You need to cover the dumplings so the wrappers do not dry out.
Cooking the Dumplings
Place two tablespoons of oil in a non-stick pan over medium heat. Place dumplings in the pan, but do not over-crowd. Keep the dumplings moving so they do not stick. Cook until brown on the bottom.
When you have achieved a little browning on the dumpling, add a 1 cup of broth into bottom of pan. Place a cover on the pan and continue to cook until the broth evaporates. Make sure you keep the dumplings moving so they do not stick and continue cooking until the dumpling crisps up again on the bottom.
Pull potsticker out of pan and enjoy!
Process similar for egg rolls. Turn on stove heat to medium. Cover bottom of pan with light coating of oil. Place a few egg rolls into pan and continue to move pan so that egg rolls do not stick.
Flip the egg rolls over once one side is browned in order to brown the other side. Pull egg rolls out of pan once you achieved the color you desired.
Making the Dipping Sauce
Chop green onion thin on the bias; set aside
Take ginger nub and take off the rough skin with a spoon. Much easier than using a peeler.
Cut ginger into thin match sticks and set aside.
Take remaining ingredients and place into bowl and stir. Add green onion and ginger to bowl and stir then serve.
Egg Rolls
Thought process is the same as for the potstickers. Place filling length wise and follow wrapping just like the picture.

Notes

If you are not eating the entire batch of egg rolls or potstickers after cooking, place on tray and place into freezer. Once frozen, I use a vacuum sealer to ensure an air-tight environment to keep them from getting freezer burn.
In case you are interested, I have had good success using my air fryer oven. Give the potsticker / egg roll a spray with a little oil. Set air fry temp at 400° and turn dumpling / egg roll every 10 minutes to keep them from sticking to your fryer tray until they are brown all over.