Authentic Chinese Dumplings with Prawns (gyoza/potstickers) 🇨🇳

What are Chinese Dumplings (potsticker-style)?
– Dumplings made from thin dough wrapped around various fillings such as meat, vegetables, or seafood. They are pan-fried until the bottoms are crispy and golden and then steamed, resulting in a crispy bottom and a soft top.

Introduction to Chinese Dumplings

The most popular type of traditional Chinese dumpling is the classic jiǎozi (饺子), typically shaped like a half-moon. These dumplings can be cooked in various ways, including steaming, boiling, and pan-frying. A distinctive method involves pan-frying the dumplings first and then steaming them, known as “potstickers”.

Potstickers-style Dumplings

The type of dumplings I’m focusing on here is prepared as 锅贴 (guōtiē), meaning “potstickers”. Potstickers are a popular variation of traditional Chinese dumplings that are first pan-fried until their bottoms become crispy and golden brown. Then, a small amount of water is added to the pan, which is covered to steam the upper part of the dumplings. This method creates a unique texture contrast: a crispy bottom with a tender, soft steamed top.

Chinese dumplings can be prepared with different ingredients like meat, vegetables, or seafood.
This recipe features a delicious traditional prawn filling.

Ingredients for Chinese Prawn Dumplings

To fully appreciate the flavours of this dish, it’s essential to use the original ingredients. Avoid substitutes or leaving out any of the traditional Chinese ingredients.

Dough

• flour – use plain white, all-purpose flour
• hot water
• warm water

Note: Some traditional Chinese dumpling dough recipes include the addition of lard or vegetable shortening. Adding a small amount of lard to the dough makes it richer and helps create a more tender, slightly flaky texture. This is particularly common in Northern Chinese cuisine, where dumpling wrappers are often thicker and chewier. The lard helps keep the dough from drying out and makes it easier to work with, especially when rolling out thin wrappers. Add 1-2 tsp of lard per cup of flour.

Prawn Filling

• prawns – Use fresh, raw prawns for the best flavour and texture. They should be peeled and deveined. If using frozen prawns, ensure they are fully thawed before use.
• cabbage – Opt for a firm, crisp cabbage, such as Chinese cabbage (Napa cabbage) or regular green cabbage. Avoid wilted or discoloured cabbage for the best results.
• ginger – Fresh ginger root is preferred. It should be firm and free from mould. Grate or finely chop it to release its full flavour.
• mushrooms – Use fresh Shiitake mushrooms. They should be firm and dry. Avoid mushrooms with dark spots or a slimy texture.
• spring onion – Choose fresh spring onions (scallions) with bright green tops and firm white bulbs. They should be crisp and free from wilting.
• garlic – Use fresh garlic cloves for the best flavour.
• soy sauce – Buy a good quality, naturally brewed soy sauce for a richer flavour. Light soy sauce is typically used for its saltiness and flavour.
• Shaoxing wine – This Chinese rice wine is essential for authentic flavour.
• sesame oil

While you’re here, check out other delicious Chinese recipes waiting for you.

How to make Chinese Dumplings with Prawns?

The dough is prepared using a 3:1 ratio, for example, 3 cups of flour to 1 cup of water.
I used 1 cup of flour and 1/3 cup of hot water (230ml cup). Plus a few tablespoons of warm water.
This recipe makes 16 dumplings, serving 3-4 people depending on whether you enjoy them as a starter or a main course.

To make 32 dumplings, you would need to double the ingredients listed in the recipe.

Preparing the dough

Measure one cup of flour (filled to the edge) and place it in a medium-sized bowl. Add boiling water to the flour and stir with a fork. Gradually add warm water and stir the mixture into a semi-soft dough.
Transfer the dough to a floured surface and knead it by hand for about 10 minutes.
After 10 minutes of kneading, the dough should be smooth and not sticky.
Cover with cling film (plastic wrap) and rest it for at least 30 minutes. The dough will not rise.

After your dough has been sitting for a while, form it into a long shape, approximately 5 cm wide as shown in the photo;

Cut the dough into small pieces, about 1.5-2 cm wide. Turn each piece onto its side and then flatten it by pressing with the palm of your hand.

Roll each piece with a rolling pin to a diameter of approximately 10 cm. Roll the dough thinner at the edges and slightly thicker in the centre. This helps the dough hold the filling better and prevents it from disintegrating during cooking.
Cover the rolled-out dough pieces with cling film (plastic wrap) to keep them from drying out while you prepare the remaining dough.

Note
Make sure to flour the surface well when rolling out the dough. Stack the rolled dough pieces on top of each other, and flour each layer to prevent sticking.

If you want to work more quickly, you can roll out the entire dough into one large, thin sheet and then cut out circles using a cutter.

Preparing the Prawn Filling

Chop the cabbage. If using large prawns cut them in half.
Add all the filling ingredients to a food processor or blender. Pulse for a few seconds until well combined. You can blend it until smooth or leave it a bit chunky, based on your preference.
If the mixture is too runny, stir in a teaspoon or two of cornflour.

How to Fill and Fold Chinese Dumplings

Place a teaspoon of filling on each dough piece.
Fold two opposite edges at the top and gently pinch them together. Then, gather the edges from each side towards the centre, starting from the middle and working your way out to the ends.

If this method is too fiddly, you can press along the edges without pleating.

Cooking the Dumplings

Heat a peanut oil in a wok, just enough to cover the bottom. Once the oil is hot, add the dumplings and fry them for about 1 minute.

Next, pour in water until it reaches halfway up the sides of the dumplings, but don’t cover them completely. Place a lid on the wok, ideally a transparent one so you can see when the water evaporates.

Once the water has evaporated, allow the dumplings to fry for about 30 seconds, then transfer them to a plate.

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Dipping Sauce for traditional Chinese Dumplings or Potstickers

Finely chop ginger or use ginger paste. Mix all the sauce ingredients and serve in small dipping bowls.

How to serve Chinese Dumplings?

Serve the Chinese dumplings hot to ensure the best texture and flavour.

Traditional accompaniments include dipping sauces made with soy sauce, rice vinegar, and chilli oil. A typical blend is two parts soy sauce to one part vinegar, often enhanced with minced garlic, ginger, or chopped spring onions.

Place the dumplings on a serving plate or platter and garnish with freshly sliced spring onions.
Serve dumplings with side dishes like steamed vegetables or a simple salad.

Storage and Reheating: If there are leftovers, store them in an airtight container in the refrigerator. When ready to eat, reheat them thoroughly in a pan with a little water and covered.

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