Make juicy potstickers at home | Pan fried dumplings with a crispy skirt

I made this dish a little while ago for babe and there was a lot of commentary around the name of this dish. Yes, you can call them dumplings, gyozas or momos but the term potsticker (or pot stick) is the literal translation of the Chinese word for this style of dumpling. Enough about that, let’s start cooking these delicious bad boys.

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Recipe

The below amounts make enough mix for two packets of dumpling wrappers. This recipe will make enough dumplings for eight adults.

Ingredients

- 500g pork mince (not lean!)
- 1/2 wombok cabbage
- 1 tbsp soy souse
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp salt (plus more for the cabbage)
- 4 garlic cloves
- 3 spring onions
- Thumb sized piece of ginger
- 2 packets of dumpling wrappers
- Oil for frying
- 3 tsp flour for the lace

Method

1. Start by cutting your cabbage finely and seasoning it well with salt, set aside for 30 minutes.
2. After 30 minutes, rinse the cabbage and water and squeeze out as much water as you can from it.
3. Grate your ginger and garlic very fine on a microplane.
4. Slice your spring onions very fine as well.
5. Mix everything for the dumpling mix together.
6. Fold your dumplings the same way as shown in the video.
7. To create the lace, add half a cup of water with 3 tsp of all-purpose flour and use this to steam the dumplings once you have good colour on the bottom.

[jacobmerritt]

you're not only an excellent chef, you're probably a better instructor. I mean that as a compliment of the highest order. calm, measured, you don't waterboard people with technical terms, and you truly look like you enjoy yourself. I greatly enjoy your videos and I hope all is well.

[tonymaftean]

Hands down best cook on social media. It's almost like therapy listening to you, easy to follow, well organised and you don't overcomplicate things with fancy terms and technical stuff. Keep it up!

[Gabrielyu_]

Is there any cuisine you can't cook?! This is as authentic as you can get, especially the crispy bottom side! Amazing!

[debbiereilly]

Yummy looks amazing Thank you for sharing chef Andy have a blessed day stay safe and healthy. I could eat the whole plant delicious. 😋😋😋🙏❤🙏❤🙏

[debbiereilly]

You make everything look so easy beautiful dumplings yummy. I'm going to make this recipe 😋😋😋

[taytortwat]

I can't tell you how much i prefer these long form videos. You explain things well and i really loved the several camera angles on the difficult pleating part

[MattWicks-wqsf]

I just made these and they turned out awsome ! 🍻

[matthewli]

it's so amazing to see the appreciation you have for different cuisines! my amah (grandma) would be impressed for sure!

[shelley]

You are a wonderful chef and great teacher. I've been learning so much and feel more confident. I have never done the slurry pan crisp, but will be making dumplings this way going forward. Great video!

[thomasgately]

By far one of the best recipes I've ever made from youtube. The flour and water lace is a real game changer. Loving your videos mate!

[vanfam]

Andy is the man, by far YT best and easiest chef to watch

[wendymarsh]

I love how you instruct how to fold the gyoza. Perfect. I also love the way you improvise on ingredients to your cooking tools. It’s perfect for the home cook 💕

[taylorreesCA]

This guy is a culinary ninja. Such great content.

[Qubrs]

I've always had issues with my folding technique. Watching the over the shoulder angle and the "pinch/fold' technique helps me understand what I might be doing wrong.

[intractablemaskvpmGy]

The skirt or lace takes dumplings to a whole other level.

[sangy]

I love the way you explain the context/root of the word and then all the steps necessary with special tips. 😃

[justinmcg]

I just love how you speak to us home cooks. Real man with real, well reality.

[hefeibao]

2:10 - Yeah that's the tricky part. As you said, the dough is super easy to make as it's just flour and water. However rolling out the pancakes? My wife is able to crank them out quickly, but even amongst her Chinese friends she's one of the few who make her own vs. buying them pre-made like you do. You make the stuffing like she does in the sense that there are no exact measurements really needed, it's all instinct/experience. I've stuffed hundreds of these things but your pinch/push advice...wish I had you as a teacher vs. just "do what I do". :) You do a great job of going slowly so it's easier to follow along from several angles.

You only made about 30 in your batch, but honestly it's more efficient to make a 100 (or even 200) at a time as a family and then freeze the uncooked ones for later.

One other thing you could have mentioned is that traditionally jaozi are boiled, and if for some crazy reason you make more than you can eat, simply refrigerate them and make pot stickers out of them the next day, cooking them in the pan as you demonstrated.

This is probably the best and easiest to follow "how to" video for making pot stickers I've seen, especially for first time people. Thank you!

[anitaneve]

Tried these today. Really nice - thanks @Andy Cooks Being left handed took me 1 or 2 to figure it out; I found keeping the fold on the outside worked best for me 😊

[carlosvanvegas]

Thats the best dumpling video I've seen spot on, now I'm hungry