Nai Nai’s Potstickers

Written By Kindred Spirits

Artwork by Kristin Tolentino.

  • 14 oz dumpling wrappers

  • 12 oz ground pork (can also substitute with chicken/turkey)

  • 2 stalks of green onion

  • 2 tbsp cornstarch

  • 1 tsp salt

  • 1 tsp sugar

  • ½ tsp white pepper

  • 1 tbsp oyster sauce

  • 1 tsp chicken bouillon

  • 1 tbsp sesame oil

  • Baking trays

  1. Using paper towels, squeeze as much water out of the pork as possible.

  2. Mix cornstarch, salt, sugar, pepper, oyster sauce, sesame oil, and chicken bouillon into a bowl, and mix until combined.

  3. Add pork, onions, and sesame oil, and mix.

  4. Prepare water, wrappers, and friends to help you — wet one side of the wrapper and pinch the tops of the semicircles together. Pleat one side of the wrapper, pinning the folds to the other side. The dumpling should have a slight curve and sit up when you put it on the baking tray.

  5. Put the trays in the fridge to chill (at least 30 mins, preferably overnight). 

  6. Steam/fry/boil as you like, or store in freezer bags for later.

Charlotte Shao is a visiting student at Wadham College. She's usually either hiding in one of the libraries, stuck in an essay, or wandering city centre, stuck in her head.

Kindred Spirits