published Oct 25, 2023 My first tasting of these pork pot sitckers was at the San Francisco restaurant Yet Wah, and I was hooked. Years later when I visited China I tried every type of dim sum I could find in Beijing, Xi’an, Chongqing and Shanghai. The most memorable seafood ones were when I visited a Hong Kong dim sum house, talk about fresh! From egg rolls to pork shumai and char siu bao to wontons, there are delicious bites for casual get-togethers as well as formal cocktail parties. Later, living in San Diego, we would religiously go to Jasmine on Convoy for dim sum. I highly recommend if you are ever there… These pork pot stickers are a traditional Chinese appetizer with major staying power. Get ready for soft, chewy dumplings with a mouthwatering pork and veggie filling. The bottoms are fried to crispy perfection before being steamed to create this work of edible art. I love to anoint them with my Ultimate Spicy Chili Crisp and devour! While the exact origin is unknown, the earliest versions of potstickers reach all the way back to the Chinese Song Dynasty (960 – 1280 A.D.). The common myth is that, around this time, a chef in the Imperial court stepped away from the wok for too long. Upon returning, the dumplings were “stuck to the pot.” He was able to salvage the recipe with steam, and the crispy-bottom dumplings were a hit. What a tasty accident! For more Asian-inspired pork dishes, check out my recipes for Moo Shu Pork, Pork and Eggplant Stir Fry, and this Chinese BBQ Pork. This recipe post, originally published on Silk Road Recipes October, 2021, was updated with new content, photos and/or video in October 2023. Wontons are another dumpling, but the dough wrapper is thinner, and wontons are usually served in a broth. Gyoza are Japan’s version of potstickers. They also have a thinner wrapper and are usually shaped long and thin. Love this recipe? Share it with the world on Pinterest.
