Chinese Pot Stickers

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Pot stickers with vegetable and pork filling and fresh chili dip.


  • 2 cups Hodgson Mill All Purpose White Flour
  • 1/2 cup water, cold
  • 3/4 cup water, boiling
  • 1/2 lb bok choy, leaves
  • 1/2 lb ground pork, cooked and drained
  • 1 scallion, minced with tender green top
  • 2 Tbsp dry sherry
  • 2 tsp soy sauce
  • 1/4 tsp ginger
  • 1/4 cup chili peppers, red and green
  • 6 Tbsp soy sauce
  • 2 Tbsp red wine vinegar
  • 2 Tbsp sesame oil
  • 1/2 cup vegetable oil, for fyring


Dumpling Mixture

Put 1-cup flour in a medium-sized mixing bowl and add cold water, blending well.  Mix and knead into a soft dough.  Place the second cup of water in a separate mixing bowl.  Add boiling water gradually.  Mix and knead into a soft dough.  Blend doughs together and knead until elastic, but no sticky.  Cover with a damp towel and allow to rest for 15 minutes.

Filling Mixture

Steam bok choy until tender.  Mince, squeezing out excess water.  Blend with pork, scallions, sherry, soy sauce and sugar.

Roll dough into a long tube, about 1-inch in diameter.  Divide into 18 portions.  Flour each dumpling and roll into thin circle.  Put about 1 tablespoon filling in the center of each dumpling.  Moisten edges and pinch to seal.  Repeat for 18 dumplings.  Cover with a damp towel.

Fresh Chili Dip

Make chili sauce by blending chili peppers with soy sauce and vinegar.  Heat sesame oil and pour over all.

Meanwhile, put 2 tablespoons oil in a big skillet, distributing evenly over skillet surface.  Place all pot stickers in the skillet and pour in cold water until it comes halfway up to the sides of the pot stickers.  Cover and heat to boiling.  Cook for 3 minutes.

Remove skillet from heat and drain liquid.  Rearrange pot stickers.  Add remaining oil to the pan, being careful to distribute evenly.  Cover pan and fry on low heat until the bottoms of the pot stickers are brown, about 10 minutes.  (If pot stickers stick to the pan, they are now brown enough.)



Makes 18 pot stickers. Each pot sticker 106 calories; less than 1 gam dietary fiber; less than 1 gm soluble fiber; 11 gm carbohydrates; 5 gm protein; 4 gm fat (35% calories from fat), 10 mg cholesterol; 547 mg sodium; 114 mg potassium; 11 mg calcium. Print this Recipe

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