How To Make Popo’s Pot Stickers Recipe

My’s mom, a feisty Chinese lady in horn-rimmed glasses and a hand-weave cardigan, lived with our family for quite a long while during my adolescence. We called her Popo – the Cantonese name for grandma – and she was an amazing cook. She would prepare expound multi-course suppers for us consistently, shooing us kids out of the kitchen on the off chance that we hindered her. The one time she would acknowledge help from her grandkids was the point at which she set out on her pot sticker venture, a half-day undertaking which would take over the greater part of the kitchen and lounge area table. She would make several little pot stickers – guo tie in Cantonese – and pack them for freezing, for the family to eat throughout the following barely any months until we ran out and she did it once more. During these epic days, she would plunk down her little armed force of pot sticker stuffers and cautiously show the perfect measure of filling to place in and how to pleat the edges. My awkward little fingers consistently made deformed, flooding dumplings, yet Popo would simply snicker and give me one of her unimaginably impeccable manifestations. Since we had a language hindrance between us, it was in every case such an incredible chance to interface with her without the pressure of words.

Sweet Potato Parsnip Latkes with Feta and Leeks

Lightly adjusted from Martha Stewart Living’s One Pot. The strategy here is the thing; the flavors can go toward any path. Trade out the Asian flavors for progressively conventional aromatics, if that is the thing that you have. Serve it along these lines or utilize the meat in tacos, or servings of mixed greens, or sandwiches, or whatever; and afterward spare the stock for something different. Or on the other hand serve it along these lines and include egg noodles. On cooking times: Slow cookers fluctuate fiercely in how moderate (or quick) they cook. One Pot suggests cooking on high for 2 hours, or low for 4 hours; my 4-pound-in addition to chicken took right around three hours on high to arrive at 165 degrees. So don’t pass by the cooking times; depend on a moment read thermometer.

A simple formula for one of your preferred take out nourishments: potstickers! Otherwise called Chinese Dumplings, these natively constructed potstickers taste astounding!

Sweet Potato Parsnip Latkes with Feta and Leeks 2

t Sticker Stir-Fry from Michelle Tam’s new Nom Paleo book “Prepared or Not!” It resembles eating pot stickers, yet without the covering. Made with carrots, mushrooms, ginger, pork, and Napa cabbage

What’s more, the pot stickers themselves? They keep on being the best quality level against which every other dumpling are estimated. They’re loaded with zippy flavor with huge amounts of ginger and garlic. Truth be told, I acknowledge these pot stickers for getting me over my youth antipathy for ginger. I use Sichuan peppercorns in mine since I like the additional hotness, yet Popo would simply utilize white pepper


WHO: Vrunka is a custodian, planter, pie lover, and kitchen underhandedness producer living in Portland, OR.

WHAT: Her grandma’s potstickers: the highest quality level of dumplings.

HOW: Mix together your pork and seasonings, at that point work in a blend of egg, soy sauce, sesame oil, and cornstarch. Shape into dumplings. Sear.

WHY WE LOVE IT: Popo has made sense of an approach to work an outrageous measure of flavor into every dumpling; every little bundle is singing with garlic, stew, ginger, and extraordinary porkiness. We love the work of art, idiot proof fry/steam technique utilized in cooking these. They freeze wonderfully, so make a major bunch – and enroll the entire family to help

Sweet Potato Parsnip Latkes with Feta and Leeks 3


  • 1 pound ground pork
  • 2 tablespoons ginger, minced
  • 1 cup cilantro, minced
  • 4 to 5 garlic cloves, minced
  • 1 cup green chives, minced (or green onions)
  • 1 teaspoon salt
  • 2 teaspoons ground Sichuan peppercorns (or white pepper)
  • egg
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • package round gyoza/pot sticker wrappers
  • 3 bunches scallions
  • 1 bunch cilantro, stems and leaves
  • whole chicken (about 4 pounds)
  • celery stalks, chopped into 2-inch pieces
  • 12 shiitake mushrooms, stemmed
  • thin slices of ginger
  • star anise
  • 1 teaspoon peppercorns (white, if possible)
  • 1 tablespoon plus two teaspoons coarse salt
  • 8 cups water


In an enormous blending bowl, join pork with ginger, cilantro, garlic, chives, salt, and pepper. In another bowl, whisk together egg, sesame oil, soy sauce, and cornstarch. Blend this into the pork blend in with your hands, ensuring it’s very much joined.


Ensure your coverings are totally defrosted before beginning. Have a little dish of water close by. Put each covering in turn one a perfect working surface and spot an insufficient teaspoon of filling in the center. Utilizing your fingers, hose the edge of the covering and overlap it into a half-moon. Push the edges together firmly; you may likewise beautifully pleat the edges in the event that you like. Rehash until got done (with or without kid work!).

Dumplings can be singed, prepared or bubbled, however the customary Cantonese strategy for cooking pot stickers is a half and half of searing and steaming. Warmth an enormous non-stick skillet on medium high and delicately cover the base with oil. Spot around 20 or so pot stickers in a tight circle, level side-down. Permit them to sizzle in the search for gold brief at that point include about a half cup of water. Spread quickly, as it will splatter. Lessen warmth to medium-low and cook until you can see the dampness inside the dumplings bubbling, around 10 minutes.

Sweet Potato Parsnip Latkes with Feta and Leeks 4

Evacuate top and increment warmth to medium high. Permit the water to bubble off and the bottoms to brown, around 5 minutes. Tenderly unstick the stickers with a spatula. Alter a plate over the skillet at that point flip the entire hover of pot stickers onto the plate, carmelized side-up. Popo would serve these with a straightforward plunging sauce of equivalent amounts of soy sauce and vinegar, yet they’re incredible plain, as well.

You can freeze any additional items before cooking them. You can utilize a similar technique to cook them from solidified, yet it may take around 5 minutes longer.

Gul Sher

Gul Sher is a blogger and food lover. He is working in Food Industry Karachi as Head Cook since 2014. He loves to write about cooking and shares many dishes recipe with food lovers.

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