Easiest Pork and Cabbage Potstickers Recipe Ever (2024)

FAQs

What is the difference between a dumpling and a potsticker? ›

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.

Shaping Asian dumplings

To make the filling: If using Napa cabbage, rinse, pat dry, then sprinkle 1/4 teaspoon salt over the cabbage and let it sit for 10 to 15 minutes, or until it wilts and releases water. Squeeze the cabbage to drain the liquid.

Dumpling Filling

The cabbage leaves loosen up the meaty filling. I don't recommend using regular green cabbage as it's quite thick and not soft enough. Salt: To drain excess moisture from our cabbage. Cabbage retains much water and needs to be drained before adding to the filling or it'll result in soggy dumplings.

Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don't have the heat up too high, and let it “steam” first before crisping it up at the bottom later.

pot stickers are actually not 饺子. they are called 锅贴. They (Chinese meat filled dumplings) were made in China for centuries, with various names including Gyoza or Jiaozi; Chinese dumplings can be meat and veggie or just veggie filled and they can be boiled or pan fried.

'pan stick') also referred to as "pot-stickers" Deep-fried dumplings (simplified Chinese: 炸饺; traditional Chinese: 炸餃; pinyin: zhà jiǎo; lit. 'deep-fried dumplings')

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

INGREDIENTS TIPS

I like to make dumplings in big batches (to freeze for later), so I usually use store bought wrappers. See picture above for the exact brand I used! If you cannot find Napa cabbage, you can absolutely substitute with regular green cabbage.

Can you use normal cabbage instead of Chinese cabbage? ›

Green cabbage still offers a pleasant taste that can complement various recipes. While it has a slightly stronger flavor, it works well in stir-fries, soups, and slaws. Green cabbage is widely available in many grocery stores throughout the year, making it a convenient substitute when napa cabbage is not accessible.

green cabbage

Best known for its crunchy and waxy leaves, this dense green cabbage is a pretty good substitute for the napa variation! Since its leaves are firm while raw and tender when cooked, this cabbage can work for a variety of uses.

For crunchy, yet tender pot stickers, first pan-fry them in oil until the bottoms are golden brown. Add water to the skillet and cover — steam the pot stickers for three minutes. Uncover and allow to pan-fry again until the water has evaporated and the bottom of the pot stickers are crunchy.

They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.

Let the potstickers fry for 5-7 minutes, the longer, the crispier. But not too long because you don't want to burn them. Also, again, do not open the lid or move the potstickers (which would mean you have opened the lid, tsk tsk).

Upon their return home, they remembered and recreate the delicious dumplings they had had in China. Gyoza are different than potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. And Gyoza focused more on the filling.

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 practical terms, Dumpling are generally boiled before eating because they are made with thicker paddy. Potsticker and gyoza are fired because the paddies are thinner. Potsticker is the general term, gyoza is the Japanese term, they are essentially the same thing.

The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.