Golden Potstickers Recipe

Potstickers - For my flight to London, I made the filling with lots of caramelized shallots & pureed yellow split peas then pan-fried them until the bottoms were crisp and golden. They freeze like beautifully, perfect for quick dumpling-centric meals later on.

Golden Potstickers

I'm writing this post from 35,000 feet. We're rocketing through the clouds at 550 m.p.h, the wilds of Canada are below me, and I'm wedged into my seat on a nine hour flight. London is the destination, my hit list is long, and I've got some good stuff to eat tucked under my seat right now. I was on a bit of a dumpling bender leading up to my departure. In part, because I knew I wanted to pack a luck box full of them for the marathon flight.

Potsticker Recipe

Let me start off by saying, these aren't traditional in any way. I've simply cobbled favorite aspects of different dumplings I've loved, in the past, into this version. Caramelized shallots (or onions) and pureed yellow split peas make the filling. They somewhat resemble momos in shape. And I tend to serve them nestled deep into a bed of arugula (when I'm not on a plane) in an attempt to get some greens in the mix.

I'd argue, these dumplings are the distant (west coast?) cousin of these. My favorite dumplings ever. Today's recipe, my friends, is the slacker's version. I didn't make the wrappers from scratch. I use the folding style that comes most natural to me (basically, crimp & pinch), I use yellow split peas because I always have them on hand. And, because I love the golden, crisped footprint you get with the potsticker cooking method (instead of steaming) that's how it goes down. So here we are.

Potsticker Recipe

Just so you know - there are a couple simple components at play here. You make a scallion oil, to drizzle. There's a chile-spiked, salty sweet dipping sauce, and then the dumplings. Before cooking my airplane potstickers, I cooked a plate for Wayne to take to a birthday picnic the other day. Up above you can see what that looked like - served over a bed of arugula, sprinkled with toasted sesame seeds, drizzled with the sauces. Easy finger food.

Potsticker Recipe

I know a number of you were curious about my carry-on packing. Here's a shot of everything going with me (sort of hard to see though). As well as a beautiful shot from the sky. Just after take-off our pilot banked north, then east, through the Golden Gate. We flew directly over San Francisco, and if you look, you can see the big darkened square mid-right - Golden Gate Park. And the dark patch at the bottom - the Presidio. It was a real treat and a spectacular way to start the trip. xo -h

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Golden Potstickers

I use yellow split peas here, but you can swap in green split peas, mung beans, or lentils if you like. They won't have a gold filling, but...You can also steam cook these, or poach them in a thin broth.

1/2 cup sunflower oil
8 green onions / scallions, white and green parts, thinly sliced

1 small serrano chiles, thinly sliced, or to taste
1 1/2 tablespoons sugar
1/4 cup / 60 ml soy sauce

1/4 cup / 60 ml water

4 tablespoons sunflower oil, plus more for pan-frying
1/2 cup chopped shallots (4 medium)
1/2 teaspoon fine grain sea salt, or to taste

2 cups / 11 oz / 310 g cooked yellow split peas, ideally at room temperature, then process in a food processor until uniform and fluffy

1 package round potsticker wrappers

Start by making a scallion oil. Heat the oil in a small skillet or saucepan over medium-high heat. When hot, add the onions and stir well. When they soften, after about 30 seconds, remove from the heat. Set aside. Note: You can refrigerate this for later use, but bring to room temperature before using.

Make a dipping sauce by sprinkling the chiles with sugar. Chop and smash a bit with a knife. Place in a jar or small bowl, add the soy sauce and water, and stir to combine. Taste and adjust to your liking - more sugar, water, etc.

To make the filling, in a large skillet, fry the shallots in the sunflower oil over medium heat until golden brown, 5 minutes or so. Sprinkle with salt, and stir in the yellow split pea meal. You want to stir until the shallots are evenly distributed. And you want the filling to hold together if you pinch a bit between your fingers. If it's too dry, work in water a small splash at a time. Now give it a taste - you should want to eat it straight, if not tweak with more salt until you do.

Now, fill and shape the dumplings. Very lightly dust your counter top with a bit of flour. Place 12 wrappers on the floured countertop, and add a small dollop of filling just off-center of each dumpling. Run a wet finger around the rim of each wrapper, press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can. Crimp each dumpling, and gently press it down against the counter to give it a flat base, so it sits upright. This base is also what gets brown and crunchy - one of the things you're after. Repeat until you run out of wrappers or filling. Place the dumplings seam side up on a well-floured plate or baking sheet. The extra flour that sticks to the base gives extra crunch.

At this point you can freeze any dumplings you know you aren't going to cook.

To cook the dumplings, heat another scant tablespoon of oil in a large skillet over medium-high heat. Arrange dumplings in the pan, seam side up, with a sliver of space between each (so they don't stick together). Pan-fry until the bottoms are golden, a few minutes. With a large lid in one hand, carefully and quickly add 1/3 cup / 80 ml water to the pan, immediately cover, and cook the dumplings for a few minutes, or until the water is nearly evaporated. Uncover and finish cooking until all the water is gone - another minute or so. Dial back the heat if the bottoms are getting too dark. Cook in batches, and serve drizzled with the scallion oil and spicy soy sauce.

Makes a big platter of dumplings.

Prep time: 60 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I've always been scared to make dumplings like this, but they look so pretty. And great view from the aeroplane. We don't have our (UK) roads layed out like you do in the US, but I've seen great views of Liverpool from aeroplanes.

Gary @ The Greedy Fork

What an elegant version of one of the most wonderful foods on earth... lovely potstickers! And gorgeous photos, to boot. Bon voyage!


Heidi -- No apologies for using legumes as a dumpling stuffing! Fried shallots and mung beans are a standard Vietnamese dumpling filling. We often use a sticky rice flour dough and poach or steam them. Terrific job. HS: I remember making the wrappers with you at Aaron's :) We'll have to make a go at it again sometime. I clearly need more practice on that front.

Andrea Nguyen

HOW do you get food through security???? HS: I'll include a few pics in the next post - but I just pack it in a little container. No/minimal liquid(s)


These sound wonderful! Interestingly enough, I just made squash filled ravioli and I also have an upcoming flight... Thank you for the wonderful idea and Bon Voyage!


You're always so inspiring. Some of us would just pack a sandwich but you make potstickers! We went to London and Paris this summer. Such a lovely combination. When you get to Paris, go to La Grande Épicerie de Paris. Maybe you know it already. It's gorgeous. There's a full aisle of sugar shapes (not just cubes), containers of fresh edible flowers in the refrigerated section, prepared food, fresh fruits and vegetables...and just about anything else you can think of.


These look absolutely amazing. I love the idea of filling them with lentils. Have a great trip, Heidi!

Cheap Recipe Blog

Excellent!! I've been looking for a good vegetarian pot sticker recipe :), thanks! Miriam@Meatless Meals For Meat Eaters

Miriam@Meatless Meals For Meat Eaters

Dumplings always remind me of New Years Eve because that's when a Chinese relative of mine always makes them with her family. When we are visiting we get to hepf fold and eat the gazillions of potstickers she produces. YUM! Since becoming a vegetarian, though, I have only been folding the potstickers. This looks like a wonderful vegetarain recipe to satisfy my dumpling needs : )


is there a post about how to cook the yellow split peas? And do you mean to start with two cup of raw split peas, or finish with two cups of cooked split peas? I'm assuming the latter, but are there suggestions about particular spices to cook the peas with?


Dear Heidi, may I suggest to go and visit Borough Market in London and have a fantastic cup of coffee (among other yummy things there) at the Monmouth Cafe? Also, visiting Moro restaurant run by the epic couple Sam&Sam is something I'd reccomend tremendously. Their cookbooks are personal favourites along with your lovely writings :) Enjoy the city and have fun! HS: Done! Done! And we went next door from Moro to Morito - such good food.


Please let us know what's on your list in London. I live there and would love to know what you are seeing. Have fun - the weather is crisp and gorgeous right now.


Oh wow! Those look AMAZING!

Lucy C.

These look SO delicious! Gorgeous photos, as always. And I love the name you gave them... Enjoy your trip!

charlotte au chocolat

Looking forward to hearing about your trip! I'm heading to London in two weeks.

Molly @ Toffee Bits and Chocolate Chips

I agree with "that girl". I really want your secret for brining non-prepackaged food on a plane in a carry-on bag! I am traveling to Virginia tomorrow and would love to be able to do this. HS: I'll post some pictures! Probably not in time for your trip, but maybe helpful for the next trip?

J.K. Feltri-George

heidi: these look amazing! so delicate and beautiful. and they sound delicious...the filling? genius! one thing i must know: your purse! what is it and where did you get it? i love. safe travels!


I NEVER would have considered stuffing with lentils--in Beijing, we always used garlic greens and tofu and such. Thanks for opening up a world of legume opportunities! -Joanna @ Stoveless

Joanna Swan

they look and sound AMAZING!


Yellow split peas filling in these type of dumplings sounds very interesting. I was just curious how the taste is like when it's cooled. Or is it always better to warm it up before serving? Have a great time in London!


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