What you’ll learn:

• How to properly pleat potsticker dumplings
• How to fry potstickers in batches
• How to squeeze out water from cabbage (if you’d like to include them in your recipe) so you wouldn’t have soggy dumplings

In college, my friends and I used to get together once a month and have “Chinese Potsticker” parties. The kitchen would be prepped to create 3 big batches of Chinese potsticker filling and the dining table would be converted to our potsticker wrapping session.

We’d make hundreds of Chinese Potstickers. A small batch to enjoy that evening and the rest of the potstickers go straight to the freezer for my friends to take home. They were soooo fabulous and it was our girly-bonding time.

These days, it’s not my girlfriends who come over to pleat dumplings, but my little kids sit at the table wrapping the potstickers with Mommy. Love it!

Chinese Potstickers are really simple to make, and there are a few secrets that I’ll share with you.

How to pleat potsticker dumplings

I’m piecing together several photos of dumpling making from different cooking sessions, so you’ll have to excuse the inconsistent photo quality. Not to mention, these photos were from last year, before I learned how to use my camera’s basic function, like FOCUS.

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