Meat Dumplings Poached Or Pot-Sticker Style

These classic Chinese-style dumplings offer a comforting blend of savory ground meat and fresh, crunchy vegetables wrapped in a delicate handmade dough. The filling combines pork or beef with aromatic sesame oil, garlic, and ginger, balanced by the freshness of shredded cabbage and green onions. Whether you poach them in boiling water for a soft, tender bite or pan-fry them into crispy pot-stickers, these dumplings are a versatile centerpiece for family dinners or festive gatherings. Making the dough from scratch ensures a silky texture that holds the juicy filling perfectly. Serve with a custom dipping sauce of soy, vinegar, and chili oil for an authentic, satisfying meal that brings the warmth of home cooking to your table.

Cooking Method: Boiling, Steaming

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 50

Calories: 233.8

Description

These classic Chinese-style dumplings offer a comforting blend of savory ground meat and fresh, crunchy vegetables wrapped in a delicate handmade dough. The filling combines pork or beef with aromatic sesame oil, garlic, and ginger, balanced by the freshness of shredded cabbage and green onions. Whether you poach them in boiling water for a soft, tender bite or pan-fry them into crispy pot-stickers, these dumplings are a versatile centerpiece for family dinners or festive gatherings. Making the dough from scratch ensures a silky texture that holds the juicy filling perfectly. Serve with a custom dipping sauce of soy, vinegar, and chili oil for an authentic, satisfying meal that brings the warmth of home cooking to your table.

Ingredients

1 pound Ground or very finely

Directions

1
Prepare the filling by mixing 1 pound of ground pork, beef, or a combination (or shrimp) with 6 tablespoons sesame oil, 2 teaspoons sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
2
Finely chop 1 pound of Napa cabbage (or bok choy, celery, carrot) and mix with 1 teaspoon salt. Let sit for 10 minutes to draw out moisture, then squeeze out the excess water thoroughly.
3
Combine the squeezed vegetables with the marinated meat mixture and 1/3 pound of chopped green onions. Mix well by hand until evenly incorporated.
4
Make the dough by combining 3 cups flour and 3/4 cup cold water in a bowl. Knead into a smooth dough, adding up to 1/2 cup additional flour if needed to prevent sticking.
5
Let the dough rest for 10 minutes. Then, roll it into a long baton and cut into 50 small pieces.
6
Roll each piece of dough into a thin circle using a rolling pin.
7
Place a portion of the filling in the center of each dough circle.
8
Fold the circle in half, moisten the edges with water, and pleat the open edge together to seal, creating a semi-circle shape.
9
Bring 10 cups of water or stock to a boil. Add the dumplings and stir gently to prevent sticking.
10
Return to a boil, then reduce heat to low and cook for 6 minutes.
11
Remove dumplings with a slotted spoon and serve immediately with your choice of dipping sauces such as soy sauce, rice vinegar, and chili oil.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 233.8kcal

% Daily Value *
Total Fat 14.8g23%
Saturated Fat 4.1g21%
Cholesterol 90.8mg31%
Sodium 74.9mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For pot-stickers: Pan-fry the sealed dumplings in a little oil until the bottoms are golden brown, then add a splash of water, cover, and steam until cooked through.

Storage: Uncooked dumplings can be frozen on a baking sheet before transferring to a bag. Cook from frozen by adding 1-2 minutes to the boiling time.

Tip: Ensure the cabbage is thoroughly squeezed dry to prevent the dumplings from becoming soggy or bursting during cooking.

Keywords: chinese, dumplings, potstickers, gyoza, handmade, pork, beef, filling, dough, steamed, boiled, pan-fried, cabbage, sesame, garlic, ginger, soy sauce, appetizer, dinner

Read it online: https://www.chefs-mate.com/recipe/meat-dumplings-poached-or-pot-sticker-style/