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| January 2, 2014

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Chinese dumpling wrappers can be found in the refrigerated section of well-stocked grocery stores.


Makes about 30 dumplings

  ½ pound lean ground pork  
  1 large egg white  
  1 medium carrot, peeled and grated  
  1 scallion, thinly sliced  
    Zest of ½ lime, finely grated  
  2 cloves garlic, peeled and minced  
  ½ teaspoon fresh ginger, peeled and grated  
  1 tablespoon soy sauce, plus more for serving  
  1 teaspoon toasted sesame oil  
    Kosher salt and freshly ground black pepper  
    Cayenne pepper  
  30 3-inch round Chinese dumpling wrappers  
  2 tablespoons vegetable oil  




  1. Stir the ground pork together with the egg white, carrot, scallion, lime zest, garlic, ginger, soy sauce, and sesame oil.  Season with salt, black pepper, and a pinch of Cayenne pepper.
  2. Place 1 to 2 teaspoons of the pork filling in the center of one of the dumpling wrappers.  Moisten the edge of the wrapper with a little water, and then fold the wrapper in half to make a half-moon shaped dumpling.  Crimp the edges of the wrapper together to completely encase the filling.  Place the finished dumpling on a parchment-lined baking sheet and cover with plastic wrap as you continue to make additional potstickers.
  3. Heat the oil in a skillet set over medium-high heat.  Arrange the potstickers, seam-side-up, in the skillet and cook until the bottoms of the dumplings are golden brown, 1 to 2 minutes.  Add 1 cup of water to the skillet and cover.  Steam the dumplings until cooked through, 5 to 6 minutes.  Remove the cover and continue to cook until the water has evaporated and the bottoms of the potstickers have recrisped, 3 to 4 minutes.  Serve with soy sauce, for dipping.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2014 by Nathan Scott.  All rights reserved.

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