Skip the take out and make homemade pan fried Chinese dumplings. This ground veal recipe is seasoned with Asian flavors and rolled in a premade wonton wrapper. You will love this easy potsticker recipe!
This post is sponsored by Veal, Discover Delicious and funded by the Beef Checkoff. All opinions are always my own.
What are Potstickers?
Potstickers are Asian dumplings usually with a meat or seafood filling wrapped in a flour dough. These are very popular at Asian restaurants and you can always find them on the appetizer menu. Veal is a versatile protein and ground veal is perfect to use in these potstickers.
Why Make Homemade Pan Fried Dumplings
- It is fun to make these with friends and family.
- You will save money over ordering Chinese take out.
- They are delicious!
- Why not make this easy potstsicker recipe?
I will admit that there is some work involved in making these dumplings. It is not the type of thing which you will want to attempt on a week night when you are expecting to have dinner on the table in 30 minutes.
But this is a great way to enjoy homemade veal potstickers that the whole family can involved in. While it takes time to make these, it is fairly easy to get the hang of. And you can prepare these in advance and reheat them for a quick easy dinner.
- ground veal - this is usally sold in 1 pound packages in your grocery stores butch department
- premade wonton wrappers - these can be found in the produce section of your grocery store or try an Asian grocery store where they ahve many shapes and sizes.
- shredded cabbage - I use the packages of cole slaw which is super easy and also includes shredded carrots.
- mushrooms - I like sturdy bella or cremini mushrooms but white can be used too.
- spices- ginger and garlic powder provide flavor
- green onions - only use the really green part of the onion as the white part has a much stronger onion flavor.
- hoisin sauce - this provides the dunplings with lots of flavor.
- soy sauce - the low sodium kind is a good way to control the salt in your dumplings.
- seasame oil- found in the asian isle of your grocery store.
- dipping sauce - I like to mix some scallions in with soy sauce and a splash of rice wine vine vinegar but use your favorite sauce or use plain soy sauce (the grocery store sells lots of good ones.)
How to Make Veal Dumplings
- Mix together the filling in a bowl.
- Brush wonton wrappers with water.
- Place the filling on the wonton wrappers.
- Fold over and tightly seal the dumplings. (Use extra water if needed so they are closed tight.)
- Repeat until all dumplings have been made.
- Heat a frying pan with oil. Add a small batch of potstickers and pan fry. Add a few tablespoons of water to the pan and cover so that dumplings get steamed and fully cooked. Make sure the insides of the dumplings reach a temperature of 165 degrees.
- Serve with dipping sauce. (For full instructions, see recipe card below.)
How to Wrap Dumplings
Pan fried dumplings or potstickers come in all different shapes. My grocery store sells square wrappers so I like to wrap them like a package. The center gets filled with the ground veal filling then opposite corners are pulled together and I tuck and seal the sides in. If you are interested in more ways to fold dumplings, check out this helpful post by Red House Spice.
Tips for Making Ground Veal Potstickers
- Don't overfill the wrappers.
- Make dumplings in advance if necessary (see below).
- Don't worry at how the first few look. Just make sure they are sealed tight so the filling can't escape. Once you make a few, you will get the hang of it and they will look more uniform.
Making Chinese Dumplings in Advance
I like to make this easy potsticker recipe in advance then reheat them when needed. I make the filling, shape and cook them all in a big batch.
Pan fried dumplings can be stored in the refrigerator for up to 3 days or frozen in the freezer for up to two months. The best way to freeze them is on a single layer on a sheet pan for a few hours. Once they are frozen transfer them to a freezer bag or air tight container. This way they will not get stuck together and you can take out as many individual dumolings as you like.
To reheat veal potstickers, put them on a microsafe plate covered with a paper towel. heat for 60 seconds then check to see if they are hot enough. You can add increments of 20 seconds until they are fully heated. Frozen dumplings will take longer.
Dumplings can also be rehated on a baking sheet in the oven at 350 degrees for about 10 minutes. If they are frozen, add 5 to 10 minutes.
More About Veal
Like I mentioned before, veal is a super versatile protein that can be used in so many recipes. I love using veal in ethnic food like this easy potsticker recipe as it picks up the flavor of sauces and spices to make great flavorful recipes.
Most grocery stores carry a variety of veal cuts. If you can't find it, check to see if you can order it from your grocery store butcher or order it online.
For more information and delicious veal recipes, check out the Veal ~ Disover Delicious website.
More Ground Veal Recipes
- Kofta Kabobs with Ground Veal
- Veal Cheeseburger Macaroni via It's a Keeper
- Pho Soup with Spicy Veal Meatballs via Grumpy's Honeybunch
- Greek Veal Sliders via Veal.org
If you like this Pan Fried Dumpling recipe, please give it five stars below.
Pan Fried Chinese Dumplings with Ground Veal
- 16 ounces ground veal
- 1 cup chopped mushrooms
- 1 cup shredded cabbage (or slaw mix)
- ¼ cup chopped cilantro
- 2 green onions, finely chopped (only use green parts)
- 2 tablespoons Hoison sauce
- 1 tablespoon soy sauce, plus extra for serving
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 35 to 40 wonton wrappers (see notes)
- 3 to 4 tablespoons olive oil (for pan frying)
- In a medium size bowl, mix together veal, mushrooms, cabbage, cilantro, green onions, Hoisin sauce, soy sauce, groundginger, garlic powder, and salt. Mix until well until combined.
- Line wrappers on a large baking sheet. Brush the edges of the wonton wrappers with water. Fill each with a heaping tablespoon then fold and tightly press together. Continue until all filling is used up.
- Heat one to two tablespoons oil in a large skillet. Arrange the dumplings in the pan making sure not to over crowd them. Pan fry them on medium high heat for a minute or two until golden brown. Gently turn them over and pan fry the other side. Turn them back over and add a few spoons of water to the pan. Cover with a lid and let them steam on medium heat until cooked through. Dumplings can be tested with a instant read thermometer and veal should be cooked to 165 degrees.
- Gently remove from the pan and continue cooking all the dumplings.
- Serve with soy sauce or your favorite dipping sauce.
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