Although the filling and dough are rather simple, it normally takes a bit to shape the dumplings. Here, I’ve developed a much more hurried, relaxed assembling technique that functions whether you boil, steam, or fry them. They imitate the taste of soup dumplings, which are normally served with vinegar to counteract the rush of rich, meaty juices you receive when you bite into them, when they are served in a vinegar-flavored broth, though.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 64 |
| Yield: | 64 dumplings |
Ingredients
- 2 cups all-purpose flour, or more as needed
- ¾ cup warm water
- ½ teaspoon kosher salt
- 2 pounds ground pork
- 8 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- ⅔ cup thinly sliced green onions
- ½ cup thinly sliced chives
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons gochugaru (Korean red pepper flakes) (Optional)
- 2 tablespoons soy sauce (Optional)
- 2 teaspoons sesame oil
- ⅓ cup seasoned rice vinegar (Optional)
- 3 tablespoons soy sauce, or to taste (Optional)
- 1 teaspoon gochugaru (Korean red pepper flakes) (Optional)
- 4 cups chicken broth (Optional)
- 1 teaspoon vegetable oil
Instructions
- Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
- Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
- Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
- Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
- Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
- Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.
- You can substitute 1 teaspoon fine salt for the kosher salt.
- If you’re going to freeze these for future use, be sure to do that while they’re sitting on a lightly floured tray. Then, once frozen, you can transfer them into zip-top bags.
Nutrition Facts
| Calories | 50 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 313 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe turned out amaze! I read other reviews where someone felt the recipe was overly salty, so I omitted adding the kosher salt to the pork mixture, which ultimately think was a mistake. It seemed like it could have used the extra bit of salt in the filling. The dough was spot on for the taste and texture of potstickers, and felt this were super close to what you would get at your favorite take-out. I added Mother-In-Laws brand Gochujang chili sauce to the broth mixture and made small ramekins of hoisin, chili sauce, and soy sauce for dipping on the side, serving with chop sticks. Pure joy to eat!
This meal really is pretty awesome. My family loves it, there are never any leftovers and I feel that no matter how you adjust it to your specific taste, it’s still going to be dope. As for ease, I prefer to have a helping hand while making this dish, it’s a bit much for just me, personally, and it’s fun to work in tandem with a like minded friend while building this tasty fare.
It’s only somewhat easy to prepare, but the taste is incredible! And I didn’t realize I could make my own dumpling dough—that alone makes this recipe worth trying out.
Can never go wrong with Chef John, fork don’t lie! We have have made this for our family and for friends several times. Most times we eat it as a soup. When we want to “fancy it up” we add green onion thinly sliced lengthwise and shrimp to the soup bowls. We have also deep fried the dumplings to eat as an appetizer. We have used both Chef John’s recipe for dumpling wrappers and store-bought. Both work great; however, we find the homemade wrapper to be more tender. One time saving tip: assemble your round dumpling wrappers side-by-side, use a 1.5 teaspoon cookie scoop to place pork mixture in the center, use a squirt bottle to spray fine mist of water on edges, and pinch them closed. We can usually wrap about 120 in an hour this way. Thanks, Chef John! We love your YouTube show!
100 percent going to use this
John! your videos are literally the best, thank you for making them, I’ve enjoyed all. Your pleasant easy welcoming voice provides a great experience as well as recipe. I’m so used to over working everything to make the perfect dumpling and what-not. As a line cook/ home cook/ everything cook, I definitely appreciate the faster simpler things. Please, please, continue to make your videos. . .thumbs up homie!!
These were easy and good. I made a half recipe and only used 1tsp Kosher salt, based on other reviews, but found it still too salty. Next time I will only use the soy sauce as salt in the meat mixture. I followed the broth recipe but added some veggies to make it a one pot meal.
We really loved this one! I am normally pretty bad with Asian cuisine, but it turned out great! We froze half the recipe to make another time.
Love these super simple potstickers/gyoza!! The method the recipe used when putting the dumplings together was a little difficult so I just cut circles out of the dough and did it that way which worked better. I also substituted chicken instead of the pork but they came out delicious! Very exciting to do this more often!
surprisingly easier to make than i thought, very tasty and they appealed to my very finicky hubby and son… there were no leftovers. I usually make additional stuffing and freeze it so it will be easier the next time i make the dish. They took it before it hit the freezer and used it on their salads and loved it that way too. awesome dish!!!
I thought these were really delicious and relatively easy to make, but the issue I have is with the salt content! Holy moly there is so much salt in this stuff! The recipe calls for adding 4 teaspoons of kosher salt, and WHOA that is crazy. You can completely eliminate the additional salt and all the other flavors will more than make up for it. I unfortunately did not eliminate it, but if I ever make this again, I’ll definitely do that.
Chef John you are the real deal! These were fantastic! I did the dumplings in the tradtional fold and pleat manner, but used your recipe for the filling and broth. Superb!!!
Chef John you are the real deal! These were fantastic! I did the dumplings in the tradtional fold and pleat manner, but used your recipe for the filling and broth. Superb!!!
Just a little too salty for us. Making again and decreading the salt…otherwise delicious!
For whatever reason, I was a bit low on the dough. Next time will need to make more.
This was my first attempt at making dumplings and they turned out great! Watching the video really helped me when it came to getting it right. I didn’t have the Korean chilli flakes so I just used crushed red pepper flakes instead. My Asian wife and I prefer our dumplings dry so I cooked these in a cast iron pan on high heat, searing all sides and then we made a dipping sauce out of sesame oil, soy sauce and homemade red chilli vinegar. We definitely will make these again!
Very nice John, as always. Thank you.
An involved recipe, but yummers! My tip is NOT to stack the dumplings on top of each other before they’re cooked, otherwise the dough congeals and your left with some gloppy dumplings.
Really like this ‘lazy’ recipe. Being Chinese and having made them the traditional way with the pleats to seal them all my life, it’s refreshing to find an easier way of doing it. Side benefit is that it reduces the amount of dough in each dumpling. Also, I find that instead of ‘karate chop’ to seperate the dumplings, I use a fat chop-stick instead. This helps to seal each dumpling on the sides, before I use a pizza cutter to cut them apart. Definitely making more in the future, and sharing this with friends & family!
I really wanted to like this recipe, but it just wasn’t my thing. I may give it another chance with a few tweeks. I would’ve rated this as 3 stars, but I’m going to assume some error on my own part. I don’t have much experience with Asian dishes or dough/noodle type of stuff. My biggest issue was the salt. I even used low sodium soy sauce and broth, but that still didn’t cut it. The dish was just way too salty.
Delicious! My husband and son devoured all of them!