Potstickers and scallion pancakes are two excellent appetizers to include in a Chinese New Year dinner.
I didn’t want to leave these savory potstickers and flaky scallion pancakes out of the Chinese New Year menu. Although you may have seen the photos already, here are the clear, complete recipes I used alongside the Lion’s Head meatballs.
Potstickers are a household favorite. I often make large batches, freeze some for later, and enjoy experimenting with different fillings. While family recipes are irreplaceable, it’s fun to create variations that become new favorites.
Note: These appetizers are rewarding but not quick. Expect to spend time in the kitchen—put on music, wear comfortable shoes, and if possible recruit a helper. One person can fill while another seals the wrappers, which speeds the process and makes it more enjoyable.
Roll up your sleeves and let’s make potstickers and scallion pancakes!
Scallion Pancakes
Adapted from Serious Eats via From Away
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 cups thinly sliced scallions (green parts only)
- about 1/8 cup toasted sesame oil
- 1/4 cup vegetable oil
Preparation:
Place the flour in a food processor and slowly pour in the boiling water while processing until a sticky dough forms. Transfer the dough to a clean work surface and form it into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.
After resting, divide the dough into four equal portions. Working with one portion at a time, roll it into an 8-inch disk. Dab a few drops of sesame oil on the surface and spread it thinly and evenly with your fingers. Starting at one edge, roll the disk tightly into a log. Pinch the ends and twist the log into a spiral, tucking the end underneath.
Flatten the spiral with the heel of your hand, then use a rolling pin to roll it back into an 8-inch disk. Lightly brush with sesame oil again, sprinkle evenly with scallions, and roll up the dough as before. Now roll this log into a 7-inch disk.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil shimmers, add a pancake and move the pan occasionally to prevent sticking. Cook about 2 minutes, then flip and cook another 2 minutes until golden brown and crisp. Transfer to a plate lined with paper towels and repeat with the remaining pancakes.
Serve warm alongside a dumpling dipping sauce.
Pan-Fried Shrimp and Pork Potstickers
Adapted from Steamy Kitchen
Ingredients
For the potstickers:
- 1 package dumpling skins, thawed (fresh refrigerated skins from an Asian market work well)
- 3/4 pound raw shrimp, shelled and deveined
- 3 stalks green onions, coarsely chopped
- 1/2 cup canned bamboo shoots, drained
- 1/2 head cabbage, sliced very thin, salted and drained
- 1/2 pound ground pork
- 2 tbsp soy sauce
- 1/2 tsp kosher salt
- 2 tbsp cornstarch
- 1 tsp freshly grated ginger
- 1 tbsp rice wine
- 1 tbsp vegetable oil
- 1/4 cup water
- Cornstarch slurry: 1 tbsp cornstarch mixed with 1/4 cup water
For the dipping sauce:
- 1 tsp Asian chili sauce
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp rice wine vinegar
Preparation:
Pat the shrimp dry and add to a food processor along with the green onions, bamboo shoots, and drained cabbage. Pulse until finely chopped but not pureed. Transfer the mixture to a bowl and add the ground pork, soy sauce, salt, ginger, rice wine, cornstarch, and vegetable oil. Mix thoroughly to combine.
Lay out several wrappers and place a scant teaspoon of filling in the center of each. Keep a small bowl of the cornstarch slurry nearby and wet the edge of each wrapper with your finger dipped in the slurry. Fold and pinch the edges firmly to seal, ensuring there are no gaps. Place finished potstickers on a baking sheet so they stand upright. If storing, freeze on the sheet for 20 minutes, then transfer to a zip-top bag for longer storage.
When ready to cook, heat 1 tablespoon of olive or vegetable oil in a large skillet over medium-high heat until shimmering. Arrange potstickers in the pan and brown the bottoms for about 1 minute until golden. Add 1/4 cup water to the pan and cover immediately. Reduce heat to medium and steam for about 3 minutes. Remove the lid and let the remaining liquid evaporate, 1–5 minutes depending on your stove, until the bottoms brown slightly more and the filling is cooked through. Test one potsticker before serving. Serve hot with the dipping sauce.
