potsticker

Learn how to make bibim mandu. Essentially, it's sweet, tangy and spicy Korean potsticker salad that's very addictive!

Bibim Mandu (Korean Potsticker Salad)

lettuce leaves ((40 g / 1.4 ounces))

35 g cabbage ((1.2 ounces), thinly sliced)

lebanese cucumber

carrot

Some cooking oil (I used rice bran oil)

Tbsp Korean chilli paste ((gochujang))

Tbsp rice vinegar

soy sauce

Tbsp honey

Tbsp raw sugar

Tbsp sesame oil

sesame seeds

Clean/wash all the vegetables and prepare them as directed in the above ingredients section. Then set aside.

Prepare the dressing by mixing the listed ingredients in a bowl.

Heat the pan, add some oil and spread it around the pan. Place the dumplings on the pan and cook them until they are cooked through, about 5 mins. Set aside.

Combine the vegetables, dumplings and the dressing in a large mixing bowl then mix well. Serve.  (Mixing should be done just before you are ready to eat. Otherwise, your vegetables and dumplings won’t be as crunchy.)

Chinese pork dumplings with a delicious, bok choy, cabbage, green onion, and ground pork filling.

Pork Dumplings With Homemade Wrappers (Jiaozi)

flour

water

salt

tbsp sesame oil

½ tsp white pepper

fish sauce

red wine

canola oil

cabbage (shredded)

bok choy (chopped)

onion

pork

Mix the flour, water, and salt in a large mixing bowl for 6 minutes. Then, knead the dough for another 8 minutes. Cover the dough and let it rest on the counter for an hour. While waiting, prepare the filling.

The Wrappers

Quarter your cabbage and take off the outer leafy green layers. These are parts of the cabbage we want to use. Finely shred the cabbage.

Cut the white stems off the bok choy. We are using mainly the green part. Chop this and the green onion.

Add veggies to a mixing bowl with the ground pork.

The Filling

Add your marinade together in a bowl, mix and pour over your filling. Mix it thoroughly, use hands if you have to.

The Marinade

Make a hole in the center of your dough, forming it into a giant donut. Cut it in half, and stretch each half into a snake. Cut the snake into 1/2 inch chunks.

Flour your work space. Roll out the chunks into flat discs. Stack them on top of each other, with flour in between.

Make The Wrappers

Put a spoonful of filling in the middle of the wrapper. Wet the edges with water. Pinch the edges together at the top, closing the dumpling. Repeat until you run out of wrappers or filling.

Add a thin layer of canola oil to the bottom of a cast iron skillet. Heat up on medium. Once hot, add your dumplings, flat side down. Pan fry for 5 minutes.

Add 1/4 cup of water to the skillet. Cover with a lid. Continue cooking on medium low until the water evaporates, about 7 minutes. Repeat with the rest of your dumplings. Enjoy!

Make The Dumplings

These potstickers are filled with juicy pork and cabbage, and they have the classic golden brown crispy bottoms.

Pork and Cabbage Potstickers

peanut or canola oil

green cabbage

ginger

garlic

scallions

tapioca starch

sesame oil

sugar

dumpling wrappers (see note 2)

oil oil

Heat the peanut or canola oil in a large sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and scallions. Cook everything for about 2 minutes, stirring frequently. Add 1/4 teaspoon of kosher salt and stir. Turn off the heat and transfer the vegetables to a plate to cool for 10 minutes (see note 4).

Place the ground pork in a large bowl. Add the tapioca starch and water. Using chopsticks or a wooden spoon, stir the ingredients together for several minutes. After about a minute, you should hear squishing sounds and the meat should become more paste-like.

Add the soy sauce, sesame oil, 3/4 teaspoon kosher salt, and sugar to the bowl. Stir for about a minute to incorporate all the ingredients. Pour the vegetables into the bowl with the meat and stir together.

Prepare the Filling

If you are using store-bought wrappers, fill a small bowl with water for wrapping and sealing the dumplings. If you are using fresh dumpling wrappers, cover the wrappers with a dry cloth or a layer of plastic wrap to keep them from drying out.

Grab a baking sheet for the finished dumplings and a towel to cover the sealed dumplings to keep them from drying. Get a spoon for scooping the dumpling filling.

Prepare the Dumpling-Making Station

If you are using store-bought wrappers: Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 3/4 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. Lay the wrapper on your left hand, the wet side facing you. Place about 1 to 1 1/2 tablespoons of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).

If you are using fresh wrappers: Add the filling to the center of the wrapper. You do not need to moisten the edges.

For the “v” shape pleating method (see video below for demonstration): Start folding up the dumpling like a taco, and pinch together the wrapper in the center (the left and right sides of the dumpling are not sealed). You will be creating pleats on the side of the wrapper that is facing you.

Start creating pleats to the left of this center pinch. Use your index finger and thumb to gather a pleat and seal it to the right. Continue gathering dough and sealing pleats to the right until you reach the end. Use the photos in the blog post as a reference.

After the left side is finished, continue with the right side. Gather up dough to the right of the center pinch and seal the pleat towards the left. I like overlapping this pleat with the first pleat you made on the other side to create a “v” shape in the center of the dumpling (see photos in post for reference). Continue creating and sealing the pleats to the left until you reach the end.

Place the finished dumpling on the sheet pan and cover it with a towel. Continue wrapping and pleating the remaining dumplings until there is no filling left.

Making the Dumplings

Heat a well-seasoned large cast iron skillet or large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden brown.

Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes.

Uncover the pan and let the dumplings cook for another minute, until the water is evaporated.

Transfer the cooked dumplings to a plate.

Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them. Refer to this post for more tips on freezing dumplings.

Cook the Dumplings

The potstickers are great with my soy and vinegar dumpling sauce or sweet chili sauce!

Serve

https://www.youtube.com/watch?v=_L4QP2dLcMo

Here's a comprehensive tutorial on how to make the tastiest, juiciest pork and cabbage potstickers (鍋貼/锅贴). I walk you through how make the filling, pleat the dumplings two ways, cook the dumplings, and how to freeze dumplings. Pan-fried dumplings are also called 煎餃/煎饺 in Chinese.

FULL RECIPE: https://healthynibblesandbits.com/pork-and-cabbage-potstickers/

Vegetable Potstickers: https://healthynibblesandbits.com/how-to-make-potstickers/

Tofu & Kimchi Dumplings: https://healthynibblesandbits.com/tofu-and-kimchi-dumplings/

Soy & Vinegar Dumpling Dipping Sauce: https://healthynibblesandbits.com/soy-and-vinegar-dumpling-sauce/

I generally try to eat the dipping sauce within 1 week. You can use it for stir frying if you're looking to use up the dipping sauce. 

INGREDIENTS

Potstickers
1 tablespoon peanut or canola oil
1 1/2 cups finely chopped green cabbage
2 to 3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup chopped scallions
1 teaspoon kosher salt, divided (in the video, I only got shots of me adding salt to the vegetables, but I usually add a bit to salt the vegetables and the rest for the filling)
1 pound 80% to 85% lean ground pork
2 teaspoons tapioca starch
3 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon sugar
35 to 40 round dumpling wrappers (at least 3.25 to 3.5 inches wide)

Cooking Potstickers
2 tablespoons canola, or vegetable oil, any neutral oil works
1/4 cup water

Dipping Sauce
1/4 cup soy sauce 
1/4 cup Zhenjiang vinegar (or Chinkiang vinegar)
1 teaspoon sesame oil
1 teaspoon grated garlic 
1/2 teaspoon grated ginger
1 stalk of scallions, thinly sliced

TOOLS USED (Amazon Affiliate Links)
Lodge Cast Iron Skillet: https://amzn.to/35yptsM
Food Processor: https://amzn.to/3wxopB7
Tongs: https://amzn.to/3wEdlCn

TIMESTAMPS:
00:00 Intro
00:33 Selecting ground pork
01:15 Preparing filling
03:11 Pleating dumplings
04:47 Cooking dumplings
05:24 Dipping sauce
05:39 Tasting
06:08 Freezer directions
07:22 Substitutions (including vegan options)
07:51 Chinese pronunciation of potstickers

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Perfect Pork Potstickers with Juicy Filling! (鍋貼, Pan-Fried Pork Dumplings)

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