Pan fried dumplings are easier to make than you think! With a little practice, you’ll be making your own Chinese dumplings (Potstickers) in no time.
Let me begin this post by saying, if you have never wrapped a dumpling before, don’t stress about how your dumplings look. While fancy potstickers with lots of pleats look pretty, a simple half-moon dumpling tastes just as good!
That being said, I have so much respect for anyone who has learned how to properly wrap dumplings. Those beautiful little parcels that you get at the restaurant are probably made by someone who has wrapped several thousands of these babies over their lifetime. Like anything else, practice makes perfect.
You should also know that these pan fried dumplings are probably the most tested recipe on my website. Honestly, it has taken me 2 months to get this recipe to the point where I’m ready to share it. My first few attempts at making Chinese dumplings did not go well… not only were my dumplings ugly (which, again, doesn’t really matter, but I wanted them to look good for the photos), but the flavours of the filling wasn’t quite right.
After testing out multiple batches, and getting feedback from many taste-testers (thank you family and friends!), these pan fried dumplings with chicken, mushrooms and cabbage are ready for their debut.
