Marion’s Kitchen dumpling recipes | Marion's Kitchen (2024)

FAQs

What is a potsticker vs dumpling? ›

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.

Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.

Of course, store bought dumpling wrappers are totally suitable if that's all you have on hand (or you're just not in the mood for rolling and shaping dumplings), but homemade dumpling wrappers are always extra delicious! And you get the satisfaction of truly making all your dumplings from scratch and by hand.

The consensus is that dumplings carry a whole lot of micronutrients and are typically healthy options.

Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

gyo·​za gē-ˈō-zə plural gyoza or gyozas. : a crescent-shaped dumpling consisting of a thin wrapper that is filled usually with meat, seafood, or vegetables.

A case of 4 packs of big fat juicy dumplings ready to cook at home. Each pack contains 12 dumplings. Cook straight from frozen in under 10 mins, either steam-fry to make potstickers or boil.

A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.

What is a good substitute for dumpling wrappers? ›

Wonton wrappers can be substituted, though they lack dumpling wrappers' thin edge and will not pleat as well. If you substitute wonton wrappers, which are usually square, cut them into rounds before using.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

Note! This recipe is uses spring roll wrappers instead of wonton wrappers because we're using the leftover spring roll wrappers from earlier in the weekly menu. Mince the garlic, chili and spring onion and add to a bowl together with the pork mince, soy sauce and lime juice.

Pan-fried dumplings (simplified Chinese: 煎饺; traditional Chinese: 煎餃; pinyin: jiānjiǎo; lit. 'dry-fried dumplings'), and (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; lit. 'pan stick') also referred to as "pot-stickers"

Technically, the most standard way to prepare potstickers is with both pan-frying AND steaming.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.