Potsticker dumplings

Potsticker dumplings

20 dumplings
Earl Carter

This is a very traditional Shanghai dumpling and the closest we serve at Supernormal to a purely authentic dumpling.


Quantity Ingredient
150g thinly sliced baby chinese cabbage
1 tablespoon salt
1 egg yolk
15g thinly sliced spring onions, white part only
20g finely chopped garlic chives
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
300g minced pork
125ml light soy sauce
2 tablespoons sesame oil
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
2 tablespoons potato starch
60ml chicken stock
1/4 teaspoon chinese five-spice
1 packet gyoza wrappers
1 tablespoon plain flour
60ml vegetable oil
2 tablespoons chinese black vinegar, to serve


  1. Toss the cabbage with the salt and leave it in a colander for 15 minutes to wilt. Squeeze out all excess liquid until dry.
  2. Combine the salted cabbage with the egg yolk, spring onion, garlic chives, garlic, ginger, pork, soy sauce, sesame oil, pepper, sugar, potato starch, stock and five-spice in a bowl and mix well — it’s easiest to work the ingredients into the pork by hand.
  3. To form the dumplings, place 1½–2 teaspoons of the filling in the centre of a gyoza wrapper. Lightly wet one edge of the wrapper, fold the dough over and firmly pinch the edges together. Lay the dumplings on a floured tray until ready to cook.
  4. Combine the flour with 200 ml water, whisking well.
  5. Heat the oil in a non-stick frying pan with a fitted lid over medium heat. Place 6 dumplings in the pan. Fry for 1 minute then add 60 ml of the flour and water mixture to the pan. Put the lid on and steam for 3 minutes. Remove the lid and cook for a further 5–8 minutes until the dumplings are cooked through and their bottoms are golden. Carefully loosen the dumplings and crust and flip them onto a plate.
  6. Serve with small bowls of Chinese black vinegar for dipping.
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