Ingredients for Pork Pot Sticker Recipe

To make these pork pot stickers – or guotie as we call them back home – you need to prepare the stuffing and the skin. Because I didn’t want to go through the trouble of making my own dumpling skin, I went to the Chinese shop next door to get ready-made ones. It took me around 2 hours to unfreeze them so plan ahead if you’re going this route.

If you want the full homemade experience, you can make your own pot sticker dough. It’s fairly simple and will elevate your pot stickers.

For stuffing, I chose minced pork. You can replace it with minced chicken, or lamb. If you’re vegan, you could use firm tofu instead. My daughter won’t eat eggplant on its own due to its texture, but she seems to be ok if I cook it as part of the stuffing when making Baozi (steamed bun) or dumplings.

Here’s the full ingredients list I used for this recipe:

• 1 x pack of frozen dumpling skin (pre-defrosted)
• 250g minced pork (replace this with other minced meat or firm tofu)
• 2 x spring onions
• 1 x eggplant
• 6g fresh ginger
• 180g peeled raw prawn
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce/vegan oyster sauce
• 1 teaspoon sugar
• 1 tablespoon corn flour

Got your ingredients assembled? Great! Now, let’s get to prepping and cooking.

How to Make This Pork Pot Sticker Recipe

You only need to go through four main phases to turn the above ingredients into delectable pork pot stickers.

• Prep the Filling:
  • Shred 1 eggplant, salt, and drain for 10 mins.
  • Finely chop 2 spring onions and 6g fresh ginger.
  • Mix minced pork (or alternative), ginger, spring onion, squeezed eggplant, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and salt.
• Assemble Pot Stickers:
  • Place a piece of dumpling skin in your hand.
  • Add ⅔ tbsp of filling and top with a raw prawn.
  • Wet edges and press to seal.
• Cook Pot Stickers:
  • Dissolve 1 tbsp corn flour in 10 tbsp water.
  • Heat oil in a pan and place pot stickers.
  • Brown on medium heat, then add corn flour mix.
  • Cover and steam for 7-10 mins.
• Serve:
  • Garnish with green onion and sesame seeds.
  • Accompany with sweet chili sauce or hot sauce.

Sweet chili sauce is what we typically eat these with but I like a whole lot of spice. If you’re a fan of hot sauce and can stand a good amount of heat, try Gekikara from 3D Spice. It comes with 3-layered wrapping and a super cool design. The unique spice blend and sour flavors infused with two of the world’s hottest chili peppers, perfectly complement guotie. Crack open a cold beer and you’ve got the best version of comfort food for a movie or game night.

Enjoy! (请慢用 qǐng màn yòng)

Fancy Other Dumpling Recipes

If you’re looking for a different kind of dumpling recipe, check out a few of my other recipes:

• Pork and Fennel Dumplings: For those who adore the anise-like flavor of fennel, these dumplings offer a unique twist on the classic pork filling.
• Chinese Steamed Dumplings: Light and delicate, these steamed beauties are perfect for health-conscious foodies without compromising on the rich taste of traditional pork dumplings.
• Pork Sheng Jian Bao: A Shanghai favorite, these pan-fried buns with juicy pork filling are a delightful combination of soft and crispy textures.

Easy Pork Pot Sticker Recipe

Recipe by LinCourse: DumplingsCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 1 x pack of frozen dumpling skin (pre-defrosted)

• 250g minced pork (replace this with other minced meat or firm tofu)

• 2 x spring onions

• 1 x eggplant

• 6g fresh ginger

• 180g peeled raw prawn

• 1 tablespoon light soy sauce

• 1 tablespoon oyster sauce/vegan oyster sauce

• 1 teaspoon sugar

• 1 tablespoon corn flour

Directions

• Shred the eggplant and spread some salt over it, set it aside for 10 mins, wash the salt off and squeeze, and drain the eggplant well until dry.
• Cut the spring onion and fresh ginger to small chunks and blend them well (or chop them into very tiny bits).
• Put your minced meat (or Tofu) together with ginger, spring onion mix, add eggplant, 1 tbs light soy sauce, 1tbs oyster sauce (vegan oyster sauce), 1 tsp sugar, and salt to taste.
• Blend all ingredients well in your blender/mixer, or hand bland to make sure everything is mixed well.
• Grab one piece of the dumpling skin, place it on your hand, scoop ⅔ tbs of the stuffing, and place it in the middle of the dumpling skin.
• Place a raw prawn on top, put some water on your finger, and press the two ends firmly to close the side.
• Mix 1 tbsp of corn flour with 10 tbs of fresh water, mix well.
• Heat up your cooking pan, add a little vegetable oil, and spread it well in the pan.
• Let the oil warm up, gently place your pot stickers into the pan, careful not to burn your hand.
• Lower your heat to medium, give it 1 or 2 minutes until the bottom of your guotie is nicely browned.
• Take your corn flour and water mix, mix it again, and add it to the cooking pan, half of your Guotie should be bathed in the mix.
• Cover with lid and steam for 7-10 mins with medium or medium-low heat until it dries up (keep checking through the lid, make sure it is not burned).
• You should see the bottom of the guotie form a nice and crispy brown layer, make sure to double check your food is thoroughly cooked.
• Garnish with some green onion and sesame seeds (optional)
• Serve with sweet chili sauce or hot sauce!

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