Crispy Pork & Water Chestnut Dumplings (Potstickers)
Pork Water Chestnut Dumplings draw inspiration from the intricate flavors of Chinese cuisine. These dumplings marry the savory depth of pork with the crisp, refreshing notes of water chestnuts, delivering a textural delight that is both comforting and sophisticated. Perfect for any gathering, they offer a modern twist on a cherished classic.
Equipment
- Large mixing bowl
- 10-inch non-stick skillet with lid
- Baking sheet (for freezing)
- Small bowl (for water to dampen wrapper edges)
- Teaspoon (for portioning filling)
Ingredients
Dumpling Filling
- 1 lb ground pork 450g, preferably from shoulder meat
- 1 cup water chestnuts 140g, drained and finely chopped (canned is fine)
- 2 tbsp light soy sauce 30ml
- 1 tbsp toasted sesame oil 15ml
- 3 cloves garlic minced
- 1 tbsp fresh ginger about 15g, finely grated
- 1 large egg beaten
- ¼ tsp white pepper
- 1 pinch salt to taste
Dumpling Dough
- 1 pack round dumpling wrappers about 30-36 sheets, store-bought
Cooking Ingredients
- 2 tbsp neutral oil 30ml, vegetable or canola
- ½ cup water 120ml
Instructions
Make the Filling
- In a large bowl, combine the ground pork, finely chopped water chestnuts, light soy sauce, sesame oil, minced garlic, grated ginger, beaten egg, white pepper, and a pinch of salt. Mix thoroughly until well integrated.1 lb ground pork, 1 cup water chestnuts, 2 tbsp light soy sauce, 1 tbsp toasted sesame oil, 3 cloves garlic, 1 tbsp fresh ginger, 1 large egg, 1/4 tsp white pepper, 1 pinch salt
Assemble the Dumplings
- Place about 1 heaped teaspoon (roughly 2 teaspoons / 10g) of filling in the centre of each dumpling wrapper. Don't overfill — you need clear edges to seal. Dampen the edges with water and fold to seal, creating a pleated crescent shape. Ensure no air is trapped inside.1 pack round dumpling wrappers
Cook the Dumplings
- Heat the vegetable oil in a 10-inch non-stick skillet over medium-high heat. Once the oil shimmers, arrange the dumplings in the skillet, flat side down, without crowding. Cook undisturbed for 2–3 minutes until the bottoms are deep golden brown.2 tbsp neutral oil
- Carefully pour the water into the skillet (it will spit and steam — stand back). Cover immediately with a tight-fitting lid and reduce heat to medium. Steam for 7–8 minutes until the water has fully evaporated and the filling is opaque and cooked through. If water remains after 8 minutes, uncover and cook until the pan is dry to re-crisp the bottoms.1/2 cup water
Notes
Storage: Cooked dumplings keep refrigerated in an airtight container for up to 3 days. Re-crisp in a dry non-stick pan over medium heat for 3–4 minutes.
Freezing: Arrange uncooked dumplings in a single layer on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a zip-top freezer bag. Keeps for up to 2 months. Cook from frozen — add 2–3 extra minutes to the steaming time.
Make-Ahead: The filling can be prepared up to 24 hours in advance and stored covered in the fridge. The flavours meld and improve overnight.
Substitutions: Ground chicken or turkey works in place of pork — add an extra ½ tsp sesame oil to compensate for the leaner meat.
Pro Tip: Keep unused wrappers under a lightly damp paper towel while assembling. Dried-out wrappers crack at the edges and won't seal properly.
Nutrition
Serving: 1servingCalories: 789kcalCarbohydrates: 78gProtein: 34gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 138mgSodium: 1246mgPotassium: 574mgFiber: 4gSugar: 2gVitamin A: 91IUVitamin C: 3mgCalcium: 87mgIron: 6mg
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