Potsticker Dumplings with Asian Greens

  • Yield : 18-20
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m

Potsticker Dumplings with Asian Greens

I love the look of glee appear on George’s face when we go out to dinner for Japanese. He loves sharing the plates of food with Charlie and I and the gyoza, avocado mini sushi rolls and teriyaki salmon are his absolute favourites. I love gyoza too so I was quick to find a way to make them at home. They are surprisingly easy and your little ones will love to help fill and shape them, making the process even easier – but much messier.

Nutrition Note: High in vitamin C, beta-carotene, folate and fibre, Asian greens are a versatile and nutritious addition to your family’s meals.

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  • 300g pork mince
  • 3 shallots, finely sliced
  • 2 tsp finely grated ginger
  • 2 tsp oyster sauce
  • 1 tsp light soy sauce
  • 18-20 round wonton (gow gee) wrappers
  • 2 tsp rice bran oil
  • 1/2 cup reduced salt chicken stock or water
  • 1 bunch of choy sum or gain lan (Chinese broccoli), washed and ends trimmed
  • light soy or reduced salt soy sauce, extra to serve


Step 1

Place the pork mince, shallots, ginger, oyster sauce and light soy sauce in a medium bowl and mix well to combine. -

Step 2

Place a tablespoon of the mixture in the centre of each wonton wrapper, brush the edges with water and fold in half, pressing the edges firmly to seal. -

Step 3

Heat a large frying pan over medium-high heat add the oil and dumplings and cook for 3-4 minutes until one side is well browned. -

Step 4

Add the stock or water and the Asian greens to the pan and cover with a tight fitting lid. Cook for 5-7 minutes without lifting the lid. Serve the dumplings with the Asian greens, or steamed broccoli, spinach or snowpeas as an alternative, and drizzle with extra soy sauce if desired. -

Step 5

Freezing tip: layer uncooked dumplings on a flat baking tray, ensuring they are not touching one another. Once they are frozen, transfer to a freezer bag and store in the freezer for 1-2 months. -

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Recipe Comments

  1. posted by Kim Yee on January 1, 2015

    Made these for dinner tonight but omitted the ginger as I thought my son might not like the strong taste of ginger. Instead of frying I boiled them in water (I added the oil that would have been used in the frying to the mince before making the dumplings). They were Yummy – will definitely be making these again 🙂

  2. posted by Stacey on January 18, 2015

    Could these be steamed and then lightly fried?

  3. posted by Louise on February 12, 2015

    When you say shallots so you mean spring onions,
    Or those small French shallot onions? I never know with recipes 🙂

    • posted by Jess on February 12, 2015

      Haha – I know what you mean. In this case we mean spring onions. Enjoy, jx

  4. posted by hayley on February 18, 2015

    Just made these. They were a bit dry tho any ideas how get them more juicy and more liquard in them ?

  5. posted by Vee on April 1, 2015

    Thanks so much for sharing these they are the BEST online recepie I’ve ever found. I added some garlic to mine also asparagus and pak Choy. Simply delicious!!!!

    • posted by Jess on April 3, 2015

      Thanks Vee for the lovely feedback – they are favourite in my house too 🙂 Enjoy, Jx

  6. posted by Karen on May 30, 2015

    hi, just wondering if you could use these is a soup.

  7. posted by Nikki on August 30, 2015

    What would you suggest for a veggie filling please?

  8. posted by Heidi on October 26, 2015

    These are fantastic, my 2 year old (I like to eat anything new) loved them. I added some chopped up broccoli to the pork mix so they were pork and veggie plus some coriander. She ate 5 of them and my husband and I had them for dinner too.

  9. posted by Amy on May 13, 2016

    These are excellent and so easy. This recipe is a winner with the whole family, me, hubby and 11 month old. We substitute chicken mince and still delicious

  10. posted by Dot on August 8, 2016

    Hi these sound delicious! I’m looking to try these on the family tomorrow night. Silly question but do you cook the mince mixture prior to putting it in the wonton wrappers?

  11. posted by Liora on February 9, 2022

    Do you need to defrost them pre cooking once frozen? Or straight from freezer?


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