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Chinese New Year Potstickers

Chinese New Year Potstickers

Chef Katie Chin is making a delicious appetizer to celebrate the Chinese New Year.
  • 4 oz. (100 g) napa cabbage, cut into thin strips
  • 1 ½ teaspoons salt, divided
  • 8 oz. (250 g) ground pork or chicken
  • 2 tablespoons finely chopped green onion (scallion), white and green parts
  • 2 teaspoons dry white wine
  • ½ teaspoon all-purpose cornstarch
  • ½ teaspoon dark sesame oil
  • Dash of white pepper
  • 20 to 30 potsticker wrappers
  • 2 to 4 tablespoons oil for frying
Ingredients for Dipping Sauce
  • 4 tablespoons soy sauce
  • 1 teaspoon dark sesame oil
  • ½ teaspoon sugar


1. Toss the cabbage with 1 teaspoon of the salt and set aside for 5 minutes, then 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, cornstarch, sesame oil, the remaining ½ teaspoon salt and the pepper.

3. Lay a potsticker wrapper on a clean work surface. Place 1 tablespoon of the meat mixture in the center. Lift up the edges of the circle and pinch several pleats up to create a pouch encasing the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.

4. Heat 1 tablespoon of the oil for frying 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 (125 ml) water.

5. Cover and cook for 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.

6. Make the dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve alongside the dumplings.

If you can’t find round dumpling wrappers, you can substitute square wonton wrappers. Just use a cookie cutter to cut them into rounds.

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