Chinese Potstickers (Gotie)

Featured in the Honolulu Star-Bulletin on January 7, 2009.



Chinese Potstickers (Gotie)

  • 1 1/2 pounds lean ground pork
  • 1 bunch watercress, finely chopped
  • 2 tablespoons minced fresh ginger
  • 1/4 cup sesame oil
  • 1/4 cup shoyu
  • 1 egg white
  • 1 package (12 ounces) wun tun or gau gee wrappers (available in the produce section of most supermarkets)
  • Water to seal wrappers
  • Vegetable oil for frying
  • Water for steaming


  1. Place ground pork in a large mixing bowl and stir until softened and sticky.
  2. Add watercress, ginger, sesame oil, shoyu, and egg white; mix well.
  3. Place 1 teaspoon filling in center of each wrapper; dampen edges slightly.
  4. Fold wrapper over 1/3 of way and 1/3 of way on the other side, overlapping the wrapper over the filling.
  5. Join the unfolded ends by fluting the edges-it should look like the shape of a purse.
  6. Place 1 tablespoon vegetable oil in skillet and heat.
  7. Place potstickers in rows in skillet (about 16 pieces).
  8. Pour 1/2 cup water in skillet and cover.
  9. Cook for 8 minutes or until the water has evaporated.
  10. Repeat until all potstickers are cooked.
  11. Garnish with Chinese parsley.

Makes 48 Servings

Approximate Nutrient Analysis per potsticker:
80 calories, 5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 135 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein


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