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Ingredients

• ✓ dumpling wrapper
• ground pork
• water chestnut
• shiitake mushroom
• sesame oil
• soy sauce
• sriracha sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine pork, water chestnuts, mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook and stir until pork is crumbly and no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle, about 5 minutes.
3. 3 Lay 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
4. 4 Cook in the preheated air fryer for 3 minutes. Use tongs to flip potstickers and cook for 3 minutes more. Transfer to a paper towel-lined plate. Repeat steps 3 and 4 until pork mixture is used up.

By Soup Loving Nicole

Ingredients

• ✓ dumpling wrapper
• edamame
• garlic
• ginger
• water
• black truffle oil
• olive oil
• soy sauce
• black pepper

Instructions

1. 1 Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
2. 2 Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
3. 3 Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
4. 4 Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

By bpetish

Ingredients

• ✓ dumpling wrapper
• red pepper flakes
• rice vinegar
• sugar
• green onion
• sesame oil
• soy sauce
• water
• peanut oil
• water
• salt
• garlic
• sesame oil
• soy sauce
• ginger root
• egg white
• bok choy
• shrimp
• edamame

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
2. 2 Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
3. 3 Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
4. 4 Pour about 2 tablespoons water in a dish.
5. 5 Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
6. 6 Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
7. 7 Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
8. 8 Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
9. 9 Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
10. 10 Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
11. 11 For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

By JEN14221

Ingredients

• ✓ dumpling wrapper
• chicken breast
• paprika
• garlic powder
• salt
• black pepper
• chicken stock
• cream of chicken soup
• pea
• carrot
• salt
• black pepper

Instructions

1. 1 Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
3. 3 Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.

By Chef Tovia Gartenberg

Ingredients

• ✓ dumpling wrapper
• soy sauce
• rice vinegar
• chive
• sesame seed
• chile-garlic sauce
• ground pork
• garlic
• egg
• chive
• soy sauce
• sesame oil
• ginger
• vegetable oil

Instructions

1. 1 To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.
2. 2 To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
3. 3 Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.
4. 4 Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
5. 5 Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
6. 6 Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.
7. 7 Repeat to cook remaining dumplings, adding more oil and water for each batch.
8. 8 Serve dumplings with dipping sauce.

By Allrecipes

Ingredients

• ✓ dumpling wrapper
• soy sauce
• rice wine vinegar
• sesame oil
• chili-garlic sauce
• pork
• leek
• mushroom
• garlic
• rice wine
• soy sauce
• ginger
• sesame oil
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
2. 2 Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
3. 3 Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
4. 4 Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
5. 5 Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
6. 6 Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

By Aroma and Essence