Pork and cabbage potstickers

Pork and cabbage potstickers

Ben's Meat Bible
Benito Martin

Potstickers or gyozas are very easy to make. They are an excellent snack for when you’re entertaining and freeze really well. Just place a sheet of baking paper between each layer of uncooked potstickers and freeze in an airtight container. Thaw them in the refrigerator prior to cooking and make sure they are hot all the way through before eating.


Quantity Ingredient
1/4 chinese cabbage, finely shredded
1 teaspoon salt
500g minced pork
3 spring onions, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 teaspoons light soy sauce
60ml sesame oil
1/2 teaspoon freshly ground black pepper
2 teaspoons caster sugar
2 tablespoons potato starch, plus extra to dust
30 round shanghai (flour and water) dumpling wrappers, (6–8 cm diameter)
vegetable oil, for frying

Dipping sauce

Quantity Ingredient
60ml light soy sauce
2 tablespoons rice vinegar
1 tablespoon chilli oil


  1. Mix the cabbage and salt in a bowl and let stand for 30 minutes for the flavours to develop. Squeeze out as much liquid as possible and add the cabbage to a bowl with the pork, spring onions, garlic, ginger, soy sauce, sesame oil, pepper, sugar and potato starch. Using your hands, mix the ingredients together until well combined. Set aside while you make the dipping sauce.
  2. In a bowl, mix the soy sauce, vinegar and chilli oil. Set aside.
  3. Dust a tray with a fine sprinkling of potato starch. Have ready a small bowl of cold water. Place a dumpling wrapper, floured side down (they are usually sold floured on one side), on a clean, floured surface, then dip your fingertips into the water and wet the edges of the wrapper.
  4. Place a tablespoon of the filling in the centre of the wrapper. Using your index fingers and thumbs, fold the wrapper in half to form a semi-circle and seal by pinching the edges together; the aim is to keep the base as flat as you can, pinching to create pleats at the top. Repeat with the remaining wrappers, placing them upright on the floured tray as you go. Push down on the top of each potsticker to flatten its base.
  5. Heat a dash of vegetable oil in a non-stick frying pan with a lid over high heat. (I find an electric frying pan works best.) Working in batches if necessary – don’t pack the pan too tightly – fry the potstickers, flat side down, until the bases are golden, roughly 2–3 minutes. Pour in 250 ml water, taking care to avoid the spattering liquid. Bring to the boil, cover with the lid, turn the heat down to medium and cook for a further 6 minutes, until the water has evaporated and the potstickers are cooked all the way through. Repeat with the remaining uncooked potstickers.
  6. Serve hot, accompanied with the dipping sauce.
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