🥟Wortip Recipe
This authentic Wortip recipe is made with ground pork, Chinese cabbage, green onions, and ginger. These pork and vegetable Chinese dumplings are made with a quick homemade dough then pan-fried and steamed, and served with a homemade potsticker sauce!
Servings 48 dumplings
Calories 56kcal
Ingredients
Dough;
- 4 cups flour
- 1 ½ cup + 4 tablespoon boiling water
Filling:
- ½ cup chopped chinese cabbage * can substitute savoy or napa
- 8 oz ground pork
- 1 ½ teaspoon soya sauce
- 1 ½ teaspoon chinese cooking wine or dry cooking sherry
- ½ teaspoon fresh minced ginger
- 1 ½ teaspoon cornstarch
- ½ teaspoon vegetable oil
- ¼ teaspoon white granulated sugar
Assembly:
- ⅔ cup chicken broth
- 2 tablespoon vegetable oil
Potsticker Sauce
- 1 teaspoon hot chili sauce
- 2 tablespoon Chinese red vinegar
Garnish
- green onions, chopped
Instructions
Dough:
- Place flour in large bowl and make a well in the center. Pour in the boiling water, stir with a wooden spoon until dough hold together.
- Knead dough until smooth and satiny on floured surface (5 minutes) Cover and let rest for 30 minutes
Filling:
- Combine finely chopped cabbage, pork, onion, soya sauce, cooking wine, ginger, cornstarch, ½ teaspoon oil, sugar and mix.
How to assemble Potstickers:
- Roll out dough to ⅛ inch thick on floured surface. Cut out 3 inch circles with round cookie cutter or glass.
- Place 1 teaspoon filling in the middle.
- To Shape: Moisten edges of dough circles with water.
- Fold in half and pinch and seal. * If you have ever made perogies, it's very similar. Cover and finish the remaining.
- To fold in traditional manner, WATCH VIDEO BELOW!
How to Cook Potstickers:
- Heat 1 tablespoon of vegetable oil over medium heat in a large non-stick frying pan. Place half the dumplings in the pan (seam side up) and cook until bottom are brown (approximately 5 minutes).
- Pour in ⅓ cup of chicken broth and cover with tight fitting lid. Reduce heat to medium- low and cook until liquid is gone (approximately 10 minutes). Cook the 2nd half with the remaining ingredients in the same manner.
Dipping sauce:
- Add hot chili sauce and Chinese red vinegar together and mix. Add a little water (to your liking) if it's too strong for your taste.
Garnish:
- Garnish potstickers and dipping sauce with green onion.
Notes
Recipe tips:
- Avoid overfilling. Use just 1 teaspoon of filling per wrapper to prevent the dumplings from bursting during cooking.
- Seal tightly. Ensure there are no gaps when sealing the edges of the wrappers. A small dab of water along the edges helps create a tight seal.
- Don’t overcrowd the pan. Cook the dumplings in batches to ensure even browning and steaming. Overcrowding lowers the pan’s temperature and may result in uneven cooking.
- Prep for freezing. If freezing dumplings, place them on a tray in a single layer until frozen solid, then transfer them to a freezer-safe bag or container. This keeps them from clumping together.
- Use non-stick pans. A non-stick pan is essential for achieving crispy bottoms without the risk of the dumplings sticking and tearing.
- The dumplings can be stored, in an airtight container with the sauce in the fridge for up to 3 days. Make sure you store the sauce in a separate container.
- This recipe freezes well for up to 3 months. *If you stack the Wor tip to freeze, ensure you have pieces of parchment paper between the layers.
Nutrition
Serving: 1dumpling | Calories: 56kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 28mg | Vitamin A: 5IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.5mg
