• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Haricoco
  • About
  • Recipes
  • Regions
  • More...
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Regions
  • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Regions
    • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • ×

    HOME » Main dishes » fried-steamed dumplings (pot-stickers)

    fried-steamed dumplings (pot-stickers)

    Feb 3, 2020 · Leave a Comment

    Jump to Recipe - Print Recipe

    These fried-steamed dumplings, aka pot-stickers are really easy to make. Great to serve as snack food at a party. Or as part of your Chinese style dinner-party. Your guests will be impressed!

    dumplings plated

    Estimated reading time: 3 minutes

    Jump to:
    • 🥟 Main ingredients
    • 💭 Tips for filling variations
    • 🍻 Beverage suggestion
    • 📋 Recipe
    • Steam - fried Dumplings (pot-stickers)

    🥟 Main ingredients

    • all purpose flour
    • Cornstarch
    • mushrooms
    • shallot
    • spring onion
    • ginger
    • garlic
    • fresh coriander
    • hot chilli paste
    • soy sauce
    • sesame oil
    • sherry vinegar
    • coco sugar

    I adore dumplings (jiaozi), steamed, fried, boiled, or in soups. I love them always and everywhere. When I lived in China, I ate them all the time, and I would never think of making them myself, as they are everywhere.

    But, back in Europe, I had to learn to master these delicious snacks. And fortunately i found that making dumplings is really not that hard. I guess the folding needs a bit of practise (and I am far from mastering it), but it's okay, you can still make delicious dumplings without the perfect shapes. I am sure the folding technique will come with time, and meanwhile I just enjoy the slightly 'off' shapes 😉

    💭 Tips for filling variations

    You can be as creative as you want with the fillings. I always like to use lots of mushrooms, because I like that deep umami flavour with the spice. But you can use or add;

    • cabbage
    • dried tofu skin
    • spinach
    • vegetable mixture
    • chopped nuts
    • Add some ginger and garlic, et Voila!

    In this recipe I made the accompanying sauce quiet strong, which is exactly how I like it. But if it is too strong for your taste, just add some water to it.

    🍻 Beverage suggestion

    As you know I always like to add some wine pairing suggestions with my recipes. Well, this one, sorry... I really would just go for a nice, cold and refreshing beer 😉

    Enjoy these dumplings as a snack, a starter, or you might just want to make loads of them and have it as dinner. Great to enjoy with a refreshing herby salad.

    *Added NOTE; These Dumplings freeze well! You can either freeze some ready made dough sheets; Separate them with a piece of baking paper (so they don't stick. And freeze them for when you are ready to use them. Or you can freeze them while completed (with filling) but not cooked. Place them separately on a baking tray (with paper) and when ready to use thaw them partially and cook them as normal. Tested my https://emilyreiki.wordpress.com/ No quality of the dough (nor filling) was lost, just have to be careful they don't touch as they would stick and become unusable.

    📋 Recipe

    steam-fried dumplings

    Steam - fried Dumplings (pot-stickers)

    Print Pin Comment
    Prep Time: 45 minutes
    Cook Time: 8 minutes
    Total Time: 53 minutes
    Servings: 2
    Calories: 475.17kcal

    Ingredients

    • for the dough
    • 190 g of all purpose flour
    • 118 ml of hot water just boiled
    • Cornstarch for dusting
    • for the filling
    • 4-5 large mushrooms
    • 1 shallot chopped
    • 1 spring onion chopped
    • 1 teaspoon fresh ginger finely chopped
    • 1 teaspoon garlic finely chopped
    • 1 tablespoon of fresh coriander finely chopped
    • ½ teaspoon hot chilli paste
    • salt
    • splash of soy sauce
    • 1 tablespoon sesame oil
    • for the sauce
    • 2 tablespoon soy sauce
    • 2 teaspoon sherry vinegar
    • 2 teaspoon coco sugar
    • 1 small garlic clove minced
    • 1 teaspoon fresh ginger minced

    Instructions

    • for the sauce
    • Combine all the sauce ingredients, and set aside. (if too strong, dilute with water)
    • for the dough
    • Place the flour in a bowl, and make a well in the middle, slowly start adding the hot water while mixing.
    • Once all the water is absorbed by the flour, make a ball with your hands, and start kneading for 2 minutes on a clean service.
    • If the dough feels softened and not sticky cover it and leave to rest 30 minutes. (If the dough feels sticky add flour, if it feels too dry add some water).
    • After 30 minutes with a rolling pin roll out the dough to a thickness of about 2 mm (on a clean and dusted surface).
    • With the use of a cup to make and cut circles. Make sure that the dough which you are not working with is always covered, as it dries out very quickly.
    • for the filling
    • in a food processor add all ingredients except the splash of soy sauce and sesame oil. Pulse a few times so the ingredients are well chopped and combined, but not mushy.
    • Heat the sesame oil in a pan, add the mixture, and stir fry for approx. 4-5 minutes.
    • Add a splash of soy sauce, stir for 1 more minute, and set aside to cool down.
    • When you have your wonton rounds ready, and the filling has cooled down you can start making the dumpling.
    • Place 1 heaped teaspoon in the middle of your wonton round. Wet the edges if the dough, and fold the circle into a half circle (half moon shape). Fold the edge together by carefully pinching every half a centimetre ( 0.2 inch), see picture.
    • When all the dumplings are filled, heat 1 tablespoon of vegetable oil in a pan and add the dumpling flat side down.
    • Fry them until the bottoms are browned, approx. 2-3 mintes
    • Add a good splash of water, and cover the pan, steam the dumplings for approx. 3 minutes
    • Take the cover of the pan, and continue cooking until the water has avaporated.
    • Serve hot, with the sauce in a separate bowl.

    Notes

    The filling of the dumplings can of course be adjusted to your own liking.
    Experiment with whatever you have left over 😉

    Nutrition

    Serving: 3g | Calories: 475.17kcal | Carbohydrates: 86.31g | Protein: 13.99g | Fat: 8.16g | Saturated Fat: 1.18g | Sodium: 945.39mg | Fiber: 4.56g | Sugar: 8.2g | Vitamin A: 0.98IU | Vitamin C: 6.84mg | Calcium: 4.62mg | Iron: 30.47mg
    Tried this recipe?Let us know how it was!

    This Dumpling recipe is part of my new series; 'Travels of taste'. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves in China. If you are ready to imagine yourself travelling through China whilst discovering all its flavours. Check out my full China 'travels of taste' post; >>> China, It's all about FOOD!

    More Main dishes

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • roasted beets from oven
      Roasted Beetroots, use in so many ways!
    • Cauliflower rice
      Cauliflower rice, low calorie and Not Boring!
    • burned aubergine curry Top
      Burnt aubergine curry (without a gas hob), Super tasty!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • pickled red onions in a jar
      Pickled red onions. A must-have in your fridge
    • miso&mushroom soup
      Chinese miso & mushroom soup, Umami rich
    • vegan shepherds pie portion
      Vegan Shepherd's pie, Umami rich comfort food
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • strawberries and pepper tasting platter
      Unique strawberry tasting, A true experience!
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • vegan meatballs, aubergine balls
      Vegan meatballs (Aka Aubiballs)
    • zaalouk, aubergine salad
      Zaalouk, Easy & delicious Moroccan aubergine salad


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • peanut sauce in bowl
      The Best, Saté sauce (peanut sauce) Easy to make
    • vegan burger
      Delicious vegan burger, great for the bbq or grill!
    • Vegan Borscht soup
      Vegan Borscht, delicious & rich, with wine pairing
    • carrot and coriander soup
      Spicy roasted carrot & coriander soup. Easy and quick!
    • sustainable internet usage
      Sustainable internet usage in 2021
    • vegan basil pesto
      Vegan Pesto, simple and easy to make
    • pumpkin & chestnut soup
      Pumpkin and chestnut soup, with wine pairing
    • minestrone soup
      Minestrone soup, super tasty and a healthy warmer.


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Sign up! And get the most out of it

    Contact

    • Contact
    • Services
    • Work with me

    Copyright © 2019 - 2022 HARICOCO

    Haricoco data and cookie consent
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT