I’ve always loved Wortip — potsticker dumplings, also called Chinese dumplings. Being Ukrainian, I’m especially partial to anything that resembles a perogy, and these authentic potstickers certainly fit the bill. They’re made with ground pork, Chinese cabbage, green onions and fresh ginger, wrapped in a quick homemade dough, then pan-fried and steamed until tender with a slightly crisp bottom. Serve with a simple homemade potsticker sauce for a perfect appetizer or snack.
Many cultures have their own versions of dumplings, but in Chinese tradition dumplings are associated with good luck and prosperity because their shape resembles ancient gold ingots. I was fortunate to learn to make potstickers years ago while working in a Chinese restaurant — the cooks there had decades of experience, and their techniques shaped this recipe.
