Easy Potstickers Dumplings Recipe With Chicken Or Pork (2024)

FAQs

Are pork or chicken potstickers better? ›

The ginger flavor in the pork potstickers is a bit more pungent and probably why the kiddos prefer the chicken. Although, when there are only pork in the freezer they still devour every last bite. Whether you choose pork, chicken or both, hands down, these are the best frozen potstickers you can buy.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

Gyoza is the Japanese version of a Chinese dumpling, specifically pan-fried potstickers. It is also crescent-shaped, and the size is usually smaller than a potsticker. However, the gyoza wrappers are thinner and more delicate than potstickers.

Wrappers:Chinese Potstickers: The wrappers for Chinese potstickers are typically made from wheat-based dough and are usually thicker and chewier. They can be either steamed, pan-fried, or deep-fried.Japanese Gyoza: Gyoza wrappers are typically thinner and more delicate.

Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

Guo Tie (锅贴)

They are typically recognized by their English translation — pot stickers. Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water.

What are potstickers actually called? ›

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Steam-frying, or the potsticker method, is employed for dumplings like gyoza and gow gee (also known as jiaozi or guo tie). The dumplings are seared on their base to create a golden, crispy bottom, and then water is added, and they are covered to steam through.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water.

Making beef dumplings is a bit more challenging than pork dumplings. Ground beef is leaner than pork, and the filling tends to end up dry and tough. In this recipe I introduced a great trick – blend liquid into the ground beef to create a juicy and flavorful dumpling filling.

Dumplings made with whole-wheat wrappers, lean meats, and vegetables are a good source of protein, fiber, and vitamins. They can also be a good source of iron and potassium. However, dumplings made with refined flour wrappers, fatty meats, and high-sugar sauces can be high in calories, unhealthy fats, and sodium.

“If it's fairly lean meat to start with, the dumpling is going to be quite low in fat in that sense,” Austin said. The same goes for frozen dumplings you buy from the supermarket. As long as they're not pre-deep fried and contain whole, healthy ingredients they are an okay option, according to Austin.

The Perfect Gourmet Chicken Potstickers (13 pieces) contains 28g total carbs, 26g net carbs, 7g fat, 14g protein, and 240 calories.