Wor Tip: ‘Pot-Stickers’/Shanghai Pan-Fried Dumplings

Whenever J & I opt for a Shanghainese meal out, we always order a serve of ‘Wor Tip’ otherwise also known as ‘Pan/Pot Stickers’. The name comes from the method in which they are cooked; pan-frying and steaming only one side of the dumplings as if they were stuck  to the pan. The result is a crisp-on-one-side-tender-on-the-other parcel enveloping a juicy and meaty filling. I believe the key to a great tasting dumpling is ginger juice; lots of it! YEAH! You can pretty much add anything to your mince pork mixture; traditionally, shredded chinese cabbage is added to the mix but I’ve always loved the flavour of chives so I’ve chucked in a whole bunch of this herb to my meat filling together with grated carrot and the very important grated young ginger and its juice. I ‘gasak-ed’ 10 of these tempting morsels for lunch today (gasak = malay slang denoting ‘devoured’ but in a more gluttonous manner) <grins shamelessly> It was by far the best tasting dumplings I’ve ever made; if I may say so myself. Enjoy!


Pot-Sticker Dumplings/ Shanghai Pan-fried Dumplings
method inspired from Pot-Sticker Dumplings, Taste.com.au
makes about 45 dumplings
serves 5 – 6  


1.0 kg pork mince
80 g young ginger
80 g carrot (1 small to medium sized carrot)
90 g chives, (one bunch)
500 g packet of dumpling wrappers (the white round ones)
oil for frying
hot water (for steaming)

60 ml/3 tbsp soy sauce
10 ml/2 tsp sesame oil
30 ml/ 1 1/2  tbsp shao hsing rice wine
1/2 teaspoon white pepper
2 tsp sugar

Dipping Sauce
ginger, fine julienne
Chinese black rice vinegar
optional – sliced red chillies


  1. Finely grate the ginger; squeeze out the juice into a separate bowl and set this aside. Finely grate the carrot; chop the chives and add these to the grated ginger.
  2. Combine the pork mince with the grated vegetables, ginger juice and seasoning. With gloved hands, knead all ingredients until well-mixed. Set aside this meat filling for at least 30 minutes.
  3. Fill a small bowl with water. Place 1 heap teaspoon (20 g) of meat filling in the center of the dumpling wrapper. Dip the tip of your index finger into  the water; then wet the inner edges of the wrapper. Fold wrapper in half, then pleat or press to seal. Place dumpling on a dry plate dusted lightly with corn flour to prevent sticking. Repeat with remaining dumpling wrappers. See Note
  4. Heat about 1 tablespoon of oil in a non-stick frying pan; when hot add 10 – 12 dumplings, pleated side-up; reduce heat to medium flame. Fry for 1 – 2 minutes or until brown underneath. Do not flip the dumplings.
  5. With a lid ready, carefully pour 1/2 cup boiling water into the frying pan (watch out for splatters!). Steam half-covered for 4- 5 minutes until all water has evaporated and dumplings start to fry again. They are ready as soon as the bottom regains that crispiness  (takes about 1 minute from the time all water has evaporated)
  6. Serve immediately with a side of grated young ginger steeped in black rice vinegar. Add sliced red chillies if you like it hot! Alternatively, enjoy with a touch of chilli oil.

(Adapted from taste.com.au)

  1. I prefer to only make and cook the dumplings in small batches (10 per batch) or close to serving time so they remain piping hot. If you haven’t got the time to do this, you may make the dumplings ahead of serving time (up to 6 hours), placed them on a tray lightly dusted with cornflour to prevent sticking. Cover in cling-wrap, refrigerate and fry them later.
  2. You may also keep the fried dumplings warm (while you fry the next few batches) by wrapping them in aluminium foil and placing them in a 150oC pre-heated oven.
  3. Leftover meat mixture can be fried and enjoyed with noodles.

the grated and chopped vegetables/herbs

pleated dumplings ready to be pan-fried


one side is crisp and brown, the other – steamed and tender

need to improve on my pleating skills

gave up using chopsticks with my left-hand – too awkward! So have to ‘unchinesely’ use a fork! Nope, I haven’t got a camera stand

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