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POTSTICKERS

cook:

1 h

Picture for POTSTICKERS

2,316,374 views  Potstickers are the perfect anytime shareable snack, appetizer, or full-blown meal (we don’t judge)! Feel free to skip the homemade wrappers and buy them from your local Asian grocer, often found in the frozen food section.

5 Servings

US

original

metric

INGREDIENTS

For the Wrapper

For the Wrapper

all purpose flour

250 grams all purpose flour

water

130 ml water

For the Filling

For the Filling

ground pork

1 pound ground pork

carrot, coarsely grated

1 carrot, coarsely grated

scallions, thinly sliced

2 scallions, thinly sliced

Napa cabbage, thinly sliced

1 cup Napa cabbage, thinly sliced

garlic clove, grated

1 garlic clove, grated

ginger, peeled and grated

1 inch ginger, peeled and grated

egg

1 egg

dark soy sauce

1 tbsp dark soy sauce

toasted sesame oil

1 tbsp toasted sesame oil

mirin

1 tbsp mirin

kosher salt

1 ½ tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

For the Dipping Sauce

soy sauce

½ cup soy sauce

rice vinegar

¼ cup rice vinegar

granulated sugar

1 tbsp granulated sugar

ginger, peeled and grated

½ inch ginger, peeled and grated

scallions, thinly sliced

1 tbsp scallions, thinly sliced

toasted sesame oil

1 tbsp toasted sesame oil

Optional:  sriracha (to taste)

1 tsp Optional: sriracha (to taste)

water

¼ cup water

For the (Optional) Skirt

For the (Optional) Skirt

cornstarch

1 tsp cornstarch

all purpose flour

½ tsp all purpose flour

water

½ cup water

rice vinegar

¼ tsp rice vinegar

For the Cooking

For the Cooking

Dumpling wrappers

Dumpling wrappers

Pork filling

Pork filling

As needed vegetable oil

As needed vegetable oil

As needed water

As needed water

Optional: Skirt mixture

Optional: Skirt mixture

DIRECTIONS

1.

For the Wrappers

1.

Wrappers Recipe adapted from Red House Spice

2.

Combine water and flour in a large mixing bowl.

all purpose flour

250 grams all purpose flour

water

130 ml water

3.

Hand mix the flour and water until a shaggy dough forms and all of the flour is incorporated.

4.

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

5.

Using a stand mixer with a dough hook attachment, knead the dough on a medium speed until the dough becomes soft, cohesive, and elastic, about 5-8 minutes. Be sure to scrape down the dough from the hook periodically.

6.

Once again, cover the bowl with plastic wrap and allow to rest for 1 hour. (Note: If you’d like to use the wrapper immediately, now would be a good time to make the filling.)

7.

Cut the wrapper dough into two equal portions.

8.

Using a stand mixer with a pasta roller attachment and working with one half at a time, begin rolling the dough using the widest setting. Be sure to continuously dust the dough with flour to prevent any sticking.

9.

Continue rolling out the dough reducing the thickness each time the dough is passed through the rollers.

10.

Once the dough has been rolled to the thinnest setting, place the dough on a well-floured work surface.

11.

Using a 3-inch biscuit cutter, cut out rounds from the dough. Stack the cut wrappers, sprinkling with flour between each layer.

12.

Once you’ve cut about 30 wrappers, fill them immediately or wrap them tightly with plastic wrap and store them in the refrigerator or freezer until ready to use. (If freezing, thaw the wrappers in the refrigerator for 4-6 hours before using.)

13.

For the Filling

1.

Filling recipe adapted from Epicurious

2.

Combine all ingredients in a medium bowl.

ground pork

1 pound ground pork

carrot, coarsely grated

1 carrot, coarsely grated

scallions, thinly sliced

2 scallions, thinly sliced

Napa cabbage, thinly sliced

1 cup Napa cabbage, thinly sliced

garlic clove, grated

1 garlic clove, grated

ginger, peeled and grated

1 inch ginger, peeled and grated

egg

1 egg

dark soy sauce

1 tbsp dark soy sauce

toasted sesame oil

1 tbsp toasted sesame oil

mirin

1 tbsp mirin

kosher salt

1 ½ tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

3.

Using your hands, gently mix until all the ingredients are evenly distributed.

4.

Cover the bowl in plastic wrap and refrigerate until ready to use.

5.

For the Dipping Sauce

1.

Dipping Sauce recipe adapted from For the Love of Cooking

2.

Combine all ingredients in a small bowl and whisk to combine.

soy sauce

½ cup soy sauce

rice vinegar

¼ cup rice vinegar

granulated sugar

1 tbsp granulated sugar

ginger, peeled and grated

½ inch ginger, peeled and grated

scallions, thinly sliced

1 tbsp scallions, thinly sliced

toasted sesame oil

1 tbsp toasted sesame oil

Optional:  sriracha (to taste)

1 tsp Optional: sriracha (to taste)

water

¼ cup water

3.

Cover and reserve until ready to serve.

4.

For the (Optional) Skirt

1.

Skirt Recipe credit: Red House Spice

2.

In a small bowl, whisk together cornstarch and flour.

cornstarch

1 tsp cornstarch

all purpose flour

½ tsp all purpose flour

water

½ cup water

rice vinegar

¼ tsp rice vinegar

3.

Add the cornstarch mixture to the water in a separate bowl.

4.

Whisk in the vinegar and reserve until ready to use.

5.

For the Cooking

1.

Carefully place about 2 teaspoons of filling into the center of each wrapper.

Dumpling wrappers

Dumpling wrappers

Pork filling

Pork filling

2.

Using your finger, brush ½ of the circumference of the wrapper with water.

As needed water

As needed water

3.

Fold the other half of the wrapper over the filling and seal the dumpling shut with small pleats (see video for tips).

4.

Repeat with the remaining filling and wrappers. (Note: At this point, you can wrap and freeze the dumpling for later use.)

5.

In a medium/large nonstick pan, heat vegetable oil over medium/high heat.

As needed vegetable oil

1 tbsp As needed vegetable oil

6.

Add the dumplings flat-side down and allow to fry for about 3 minutes or until the bottom is golden brown and crispy.

7.

Carefully (to avoid splashing) add ¼ cup water and cover the pan with a lid. Reduce the heat to medium/low and steam for about 7-10 minutes.

8.

Repeat with remaining dumplings and serve with the dipping sauce.

9.

To cook the dumplings with the skirt, again heat oil and fry the dumplings until the bottom is crispy.

As needed vegetable oil

1 tbsp As needed vegetable oil

10.

Then, add the skirt mixture to the pan and cover it with a lid. Steam the dumplings for about 7 minutes.

Optional: Skirt mixture

Optional: Skirt mixture

11.

Uncover the pan and continue cooking the dumplings over medium heat until the skirt has browned about 3-4 minutes.

12.

Remove the pan from the heat and place a plate (slightly smaller than the circumference of the pan) over the dumplings. With (oven-gloved hands) carefully flip the dumplings onto the plate.

13.

Serve with dipping sauce.

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