Ingredients
- 3 (16-ounce) packs dumpling wrappers, Shanghai style
- 1 head Napa cabbage, chopped finely
- 1 root ginger, chopped finely
- 4 bunches green onion, chopped finely
- 3 packs Shiitake mushrooms, chopped finely
- 2 pounds ground pork
- 1 egg
- 1 bunch cilantro, trimmed and chopped finely
- 4 herb packs of chives, chopped finely
- 1 tablespoon salt
Recipe Description
I’m a big fan of potstickers otherwise known as Chinese dumplings. Served with a splash of brown sugar and soy infused dipping sauce, these perfectly seasoned dumplings hide a juicy pork meatball inside.
I’ve always hesitated making my own potstickers from scratch because I thought the process was difficult. In fact they’re easy to make and this recipe makes enough to freeze for later.
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