Chinese New Year Pan-Fried Potstickers

by Katie Chin, Tastemaker in Residence - Video from discover A Blog by World Market

There’s not much time for monkeying around this Lunar New Year when Katie Chin is the kitchen. The food blogger and author shows us how to make a Chinese New Year favorite: pan-fried potstickers. Delicious, flavorful and perfect for this lunar holiday, these carefully packaged and savory morsels are believed by many to represent wealth and good fortune. 

4 oz napa cabbage, cut into thin strips
1 1/2 tsp salt, divided
8 oz ground pork or chicken
2 Tbsp finely chopped green onion (scallion), white and green parts
2 tsp dry white wine
1/2 tsp all-purpose cornstarch
1/2 tsp toasted sesame oil
dash white pepper
2 - 4 Tbsp canola oil
20 - 30 store-bought round dumpling wrappers
4 Tbsp Lee Kum Kee Premium Soy Sauce
1 tsp dark sesame oil
1/2 tsp sugar
finely chopped green onions for garnish


  1. Toss the cabbage with 1 teaspoon of salt and set aside for 5 minutes. Roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
  2. In a large bowl, mix the cabbage, pork or chicken, green onion, wine, all-purpose cornstarch, the remaining ½ teaspoon salt and pepper.
  3. Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
  4. Heat 1 tablespoon oil in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup water.
  5. Cover and cook the potstickers for 6 to 7 minutes or until the water is absorbed. Repeat with the remaining potstickers.

Dipping sauce: Combine the soy sauce, sesame oil and sugar. Sprinkle with 6-8 chopped scallions. Serve with dumplings.