Dumplings, also known by some as potstickers have a long and rich history that spans different cultures and regions around the world. The exact origin of dumplings is difficult to pinpoint, as similar dishes have independently emerged in various cultures.

The earliest evidence of dumplings can be found in China which dates back to Ancient China. Dumplings were traditionally made by stuffing dough wrappers with a mixture of minced meat, vegetables, and seasonings. They were initially consumed as a way to preserve meat by encasing it in dough and cooking it through boiling or steaming. Over time, dumplings gained popularity and became an essential part of Chinese cuisine.

Beyond China, numerous cultures and regions have their own versions of dumplings such as countries like Poland, Ukraine, Russia, India, Turkmenistan, Afghanistan, and many others. Each culture has their own take on the fillings, wrappers, and cooking methods.

In addition, while the terms “dumplings” and “potstickers” are sometimes used interchangeably – they do have slight distinctions. Dumplings are typically boiled or steamed, ensuring a soft and tender texture. On the other hand, pot stickers undergo a two-step cooking process. Initially, they are pan-fried to achieve a crispy bottom, and then steamed to cook through. Both potstickers and dumplings typically use the same type of sheet to encase the outer layer, called “dumpling wrappers” or “dumpling sheets.”

INSIGHTS

Before I developed this recipe, I used to prefer buying my potstickers from the local grocery store. However, I couldn’t always do that because they were costing me an arm and a leg – really, they were THAT expensive, at least in the area where I live. To be honest, store-bought potstickers are always too salty for my taste anyways. That’s why I decided to create my own version of potstickers, and they have been my go – to ever since. Plus, they are super easy to make and freeze well too. These potstickers don’t require many ingredients, but it’s the way these simple ingredients come together in this recipe to create flavourful potstickers that makes it truly worth trying it out. You don’t need a huge list of ingredients for this recipe; in fact, most of what you need for this recipe are likely your everyday ingredients!

TIPS & TRICKS / SUBSTITUTIONS

TIPS & TRICKS

Mixing method

You can essentially blend the ingredients together in a food processor and then use it to fill the pot stickers. However, I would suggest sticking to the original method, as the original method ensures that the filling has some texture.

SUBSTITUTIONS

Meat

If the combination of shrimp and chicken isn’t your preference, feel free to use either all chicken or all shrimp for the filling. However, the blend of chicken and shrimp really elevates the potstickers.

STEPS ON MAKING CHICKEN & SHRIMP POTSTICKERS

Start by peeling the shrimp shells and deveining them. Finely chop the shrimps, or if you prefer a chunkier texture, cut them into small chunks. Next, mince the chicken breast using a knife or a food processor.

In a large bowl, combine the finely chopped shrimps, minced chicken, ginger, spring onions, coriander, soy sauce, corn starch, and black pepper (white pepper is a good alternative). Mix until all the ingredients are well blended and set the mixture aside.

Now, set up your potstickers station. Place a saucer filled with water beside your working surface. Carefully remove one sheet from the stack of dumpling sheets and lay it on the dry working surface in a diamond position. Put around 2 teaspoons of filling in the centre of the sheet. Dip your index finger in the water and moisten the top part of the diamond. Fold the bottom part of the diamond to meet the moistened top part, creating a triangle-shaped potsticker. Flip the potsticker so the triangle faces downward and gently create an indent in the centre.

Moisten the right corner of the triangle with your wet index finger and overlap it with the left corner. Turn the potsticker over and you will have a boat shaped potsticker. Set aside the potsticker and repeat this process until all the filling is used, resulting in approximately 19-20 boat-shaped potstickers. Using less filling will likely yield about 39-40 potstickers.

The potstickers are now ready to be frozen or cooked. To cook them, heat vegetable oil in a shallow frying pan over medium heat. Once the oil is hot but not smoking, arrange the potstickers neatly in the pan and let them fry for about 2-3 minutes until the bottom is golden brown.

Slowly add water to the side of the pan (avoiding the top part of the potstickers) and cover the pan. Let them cook for 5-7 minutes on medium heat. Remove the lid and allow the potstickers to pan-fry for an additional 1-2 minutes to let any remaining water evaporate. Personally, I usually flip the potstickers during this step to ensure they’re crispy all around. If you would like the same – flip the potstickers at this point or else leave them as they are. If they stick a bit at this point, don’t worry – gently use your spatula to separate them, and they should come apart cleanly without tearing. Take the potstickers off the heat and serve them with your favourite dipping sauce ( recipe for the dipping sauce is coming soon!).

STORAGE

Before freezing the potstickers, arrange them on a flat surface, such as a cookie pan, ensuring a slight distance between each piece. Allow them to freeze in this formation initially. Once they are frozen solid, transfer them to a storage bag or a sandwich bag, and freeze them further. This method guarantees that the potstickers remain separate and don’t stick to each other during the freezing process.