"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pork Pot Stickers Recipe

  Tried it? Rate this Recipe:


This recipe for Pork Pot Stickers, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cookbook Committee
Added: Wednesday, March 29, 2006


1 pkg. – jiaozi wrappers, approx. 50 pieces OR 1(14 oz.) pkg. of wonton wrappers
canola oil for frying

½ lb. – Chinese cabbage
1 lb. – ground pork
2 T. – scallions, finely chopped
1 tsp. – fresh ginger, finely shredded
1 tsp. – salt
1 tsp. – sugar
2 T. – light soy sauce
1 T. – rice wine
1 T. – sesame oil

2 T. – light soy sauce
3 T. – rice vinegar
2 T. – ginger, finely shredded
1 T. – scallions, finely chopped
1 T. – garlic, finely chopped

Separate the cabbage leaves and blanch them in a large boiling pot of water for 2 to 3 minutes or until soft. Drain and allow them to cool. Finely chop the cabbage leaves and combine them in a large bowl with the remaining filling ingredients. Place about 1½ T. of filling in the center of each wrapper. Fold in a semi-circle, and pinch the edges firmly so that the dumpling is tightly sealed. Place the dumplings on a tray lightly dusted with flour and cover with a damp cloth until ready for cooking. Bring 1 qt. of water to a boil, and drop in about 20 dumplings, one by one. Stir gently with chopsticks to prevent them from sticking together. Cover and bring back to a boil. Uncover and add about ¼ c. cold water, then bring back to a boil once more (uncovered). Repeat this process once more. Remove and drain the dumplings.

Heat 2 T. canola oil in a sauté pan, tilting the pan so that the entire surface is evenly coated with oil. Arrange 8 to 10 dumplings neatly in one layer and fry over a medium heat for 2 to 3 minutes, or until the base of each dumpling is browned. Pour 2/3 c hot water down the side of the pan. Cover and increase the heat. Cook until almost all the water has evaporated. Uncover, and continue cooking until all the water has evaporated. Turn off the heat and use a spatula to loosen the dumplings from the bottom of the pan. Cover the pan with a serving plate and quickly turn the pan over, so the browned side of the dumplings are uppermost. Serve hot with dipping sauce. Makes 50 pieces

DIPPING SAUCE: In a small mixing bowl, blend the soy sauce with the rice vinegar, ginger, scallions and garlic. Multiply the recipe according to the amount of servings you are making.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!