Potstickers are truly a delight to experience. If you’ve never had one, or if you’re unfamiliar with what they are, potstickers are a Chinese dumpling that is typically consumed in China and other regions of East Asia. They’re a significant component of meals and signature dishes served and enjoyed throughout the Chinese New Year, but are also enjoyed year-round.
My own background is Irish, Hungarian and Dutch. Being Hungarian means you’ve more-than-likely consumed dumplings at some point in time, but European dumplings aren’t exactly comparable to Chinese ones. European dumplings tend to be heavier and more doughy, whereas potstickers are lighter, and in my opinion, more flavourful.
Potstickers aren’t the most common recipe one might come across in a cookbook, but I’ve wondered how to go about making them from home. This recipe comes from allrecipes.com.
- 1 pound ground pork
- 4 cloves minced garlic
- ½ cup finely chopped green onions
- 3 tablespoons very finely minced fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 pinch cayenne pepper
- 1 ½ cups finely chopped green cabbage
- 2 ½ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 cup hot water, about 130 -150 F (55-65 C)
- ¼ cup seasoned rice vinegar
- ¼ cup soy sauce
- 6 tablespoons vegetable oil for frying, or as needed – divided
- 8 tablespoons water for steaming, divided
- Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
- Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
- When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
- Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming “pleats” along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
- Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
- Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce,” the recipe states.
This particular recipe makes 32 pot stickers or six servings, and takes roughly one hour total to create.