Potsticker Dumplings

Wu Tip

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Beef 530 g, diced by hand
Chinese celery 150 g, chopped
Spring onions (scallions) 80 g, diced by hand
Corn flour (cornstarch) a pinch
Cooking oil


To Taste

  • Salt
  • Sesame oil


Water 270 ml
Plain (all-purpose) flour 460 g


  • Combine beef with Chinese celery and spring onions. Add seasoning to taste. Add corn flour to bind lightly.
  • Prepare dough. Heat half the water until hot. Add to half the flour and mix well. Mix remaining flour with remaining water (at room temperature) then combine both mixtures to form a dough.
  • Roll dough out on a floured surface into a cylinder. Divide into 28 equal pieces then roll each piece out into a thin, round skin.
  • Spoon some filling onto each skin. Fold one side of skin over filling then bring 2 opposite sides up and press together. The dumpling should be open at one end. Repeat to make more dumplings.
  • Arrange dumplings on an oiled steaming plate. Steam over rapidly boiling water for 3–4 minutes.
  • Heat some oil in a pan. Lay dumplings on pan to brown at the base.
  • Serve with finely cut ginger strips and black vinegar.