Dual fennel potstickers

March 25, 2013
2 Ratings
  • Serves approx 50 potstickers
Author Notes

Using fennel leaves and fennel seeds for the classic Chinese-style dumplings that's cooked potsticker-style. —Mandy @ Lady and pups

What You'll Need
  • Dumpling
  • 670 grams of fatty ground pork
  • 1 cup (40 g) of chopped fennel leaves
  • 1/2 teaspoon fennel seeds (or 1/4 tsp ground)
  • 1 teaspoon grated ginger
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon sesame oil
  • 3/4 teaspoon ground white pepper
  • 1/2 teaspoon dashi granule
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 55 dumpling wrappers
  • Dipping sauce
  • 1 1/2 tablespoons sesame oil
  • 1/4 teaspoon ground fennel
  • 1/2 teaspoon chili flakes
  • 3 tablespoons soy sauce
  • 2 tablespoons dark Chinese vinegar
  • 1 tablespoon white rice vinegar
  1. Mix all the ingredients under "dumpling" together (except for the dumpling wrapper). Do not over-work the meat. Mix it JUST until the ingredients comes together. Over-mixing will develop gluten in the meat and when you bite into the dumpling, the filling would "fall out" as one small meatball which I consider to be one of the biggest No-No when it comes to dumplings.
  2. Generously flour the working surface. Take a dumpling wrapper and place approx 1 tbsp of filling in the middle. Dab a little water on the edge and close the dumpling up. It doesn't have to be perfect but you do have to make sure you don't puncture the wrapper. Repeat until all the filling is used up. Generously dusk flours all over the dumpling. Do not be afraid to flour them because the flour will create the "crust" on the bottom when it's cooked. You can place them on a plate to freeze them (transfer to a zip-lock bag once they have harden) until needed.
  3. To make the dipping sauce, heat the sesame oil, ground fennel and chili flake in a small sauce pan until it starts to sizzle. Remove from the heat and add the garlic, soy sauce, dark vinegar and white vinegar. Stir and set aside.
  4. Heat 2 tbsp of oil in a NON STICK pan over medium heat. Arrange the dumplings on the pan (straight out of the freezer is fine) but make sure they don't touch each other, otherwise they will stick and break open when you try to remove them and all the juice would be lost. Pan fry them for 1 minute then add 3 tbsp of water (for approx 20 dumplings) into the pan and close the lid. Keep on medium heat and let the dumping steam inside the pan until ALL THE WATER has evaporated. Remove the lid and check if a crust has form on the bottom of the dumpling. If not, keep pan frying them for another minute until the bottom is golden brown. Remove them one by one from the pan and serve with the dipping sauce.
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  • Chia-Li Sung
    Chia-Li Sung
  • mrslarkin
  • loubaby
  • lapadia

8 Reviews

Chia-Li S. December 15, 2013
it's unnecessary to use corn starch in this recipe if you use a better cut of meat---boneless pork butt instead of just any fatty ground pork. Soy sauce and Dashi only covers/interrupts the sweet and fresh flavor of really good meat. I happened to be raised in a household that made dumplings regularly, in case you want to know...
Mandy @. December 15, 2013
Chia, thanks that's absolutely true! Unfortunately I don't always have access to high quality pork (unlike my mom who gets black-hair pork easily). So this is kind of as good as it gets.
Chia-Li S. December 15, 2013
go to wholefoods or any any place that sells hormone/antibiotic free meats and ask for boneless pork butt. You don't need pork from the black-haired pigs.
BadDog March 26, 2013
I can almost taste the fatty pork lightly infused with the aroma of the fennel.
Delicious! Thanks for the great recipe!
Mandy @. March 26, 2013
Thanks guys!! Means a lot!
mrslarkin March 25, 2013
sounds so amazing. Your blog is great!
loubaby March 25, 2013
these sound potstickers...a different twist for sure
lapadia March 25, 2013
Lovely recipe!