Potstickers - America's Best Copycat Recipes

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PF Chang's China Bistro Recipe

Pork Filling:
1/2 pound ground pork
2 ounces chicken broth
2 teaspoons salt
1 teaspoon sugar
1 teaspoon fresh ginger, ground
1 teaspoon chili paste  (or sriracha)
1/2 teaspoon sesame oil
3 tablespoons scallions, chopped 1/8 inch
36 round gyoza skins

Dipping Sauce:
1/4 cup water
1/4 cup soy sauce
1 teaspoon chili paste
1 tablespoon vinegar
2 tablespoons sugar
1 teaspoon fresh ginger, ground

Combine all ingredients of the pork filling and mix together well. In a separate bowl, mix all the ingredients of the dipping sauce together and set aside. In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges.

At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even. Steam for 8 minutes or until cooked through. Optional: Pan fry in a nonstick saute pan with a little oil until bottoms are golden brown. Serve with a side of dipping sauce. Serves 8.
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