Chinese Dim Sum Pot Stickers Recipe Genius Kitchen

POTSTICKERS

Steps:

• Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
• Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
• Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

POTSTICKERS RECIPE (WITH POTSTICKER DOUGH)

Steps:

• To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling and the dipping sauce.
• In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
• In a separate bowl, mix the ground pork with soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil. Add in the chives, water chestnuts and mushrooms.
• Back to the cabbage - grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well. You can cook a spoonful of filling in a small frying pan for a taste, if you'd like.
• Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
• Mix together dipping sauce ingredients. Set aside until ready to serve.
• Have 1/4 cup water and a tight-fitting lid for your pan at the ready, by your stove. Heat a large, nonstick frying or saute pan over medium heat. When hot, swirl in a little cooking oil, just enough to swirl around. Carefully lay potstickers into the pan, they can touch a little, but do not overcrowd. Cook for 1-2 minutes, then peek under one or two potstickers to see if the bottoms have lightly browned. Adjust your heat if needed.
• When lightly browned, it's time for the steaming. In one hand, have the lid ready. In the other, carefully pour in 1/4 cup of water into the pan. It will splatter, so please be careful. Immediately cover pan with the lid to trap the steam. Let cook for 2 minutes, then open the lid. Continue cooking for another 2 minutes, until all of the water has evaporated. Take a peek under the potsticker. You can add a little more cooking oil if it has trouble browning (but only after all the water has evaporated, otherwise it will splatter.) Shake the pan to loosen the potstickers, swirl in the oil and tilt pan to distribute the oil. When bottoms are nicely browned, plate and serve with dipping sauce.

CHINESE DIM SUM POT STICKERS

Steps:

• *NOTE: the original recipe specified ground lean pork. Either type of meat will work. However, we prefer equal parts of both ground chicken and ground pork.
• DIPPING SAUCE: In a small non-reactive bowl combine the dipping sauce and set aside to marinate. Best prepared several hours in advance.
• MEAT FILLING: In a large bowl combine the filling ingredients. Cover and refrigerate at least 1 hour.
• To make a simple paste for sealing the wrappers, in another small bowl combine a few tablespoons of water and roughly 1 teaspoon cornstarch. Stir to blend. Place about 3/4 tablespoon of the meat mixture on one dim sum wrapper. Using your fingers or a pastry brush, add a little bit of the water/cornstarch mixture to the edge of the wrapper. Fold over the wet edges so they meet and they should look like mini-turnovers. Be sure edges are sealed firmly so that the dim sum do not fall apart during cooking.
• (If you own a dim sum wrapper maker use that. If you don't own one, considering investing in a dim sum wrapper. They are inexpensive and come in very handy! A small turnover maker will also work.).
• Place the filled dim sum singly on parchment or waxed paper lined cookie sheet. Fill all the dim sum wrappers.
• FRYING THE DIM SUM: In large saute pan, on medium-high heat the peanut oil, approximately 1 tablespoon. Add the dim sum in batches, DO NOT crowd, and fry until golden on both sides, about 5 minutes.
• Once golden, add 1/4 cup of broth or water, cover pan and bring to boil. Reduce heat to simmer and cook for about 20 minutes or until liquid is evaporated and dim sum are tender but not gummy . Serve immediately.
• STEAMING THE DIM SUM: Place a large bamboo steamer inside a large stock pot. Fill with water so that the water does not exceed the bottom of the first level or tier of the steamer basket. Lightly oil the inside of the bamboo steamer basket so that the gyoza do not stick. Arrange the dim sum singly in the bamboo steamer, cover and bring water to boil. FYI- Don't put the cover on the stock pot, only the bamboo steamer.
• Reduce heat to low-medium and cook for about 20 minutes or until dim sum are tender but not gummy. Make sure the water does not evaporate, checking periodically and adding more if necessary. Serve hot.
• Serve the dim sum with your favorite dipping sauces.
• Yield is estimated.
• The meat mixture can be prepared in advance and frozen until ready to use. Any leftover meat mixture can also be placed in the freezer for later use.

POTSTICKERS (CHINESE DUMPLINGS)

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

POT STICKERS

Steps:

• 1. To make the filling, first water blanch the bok choy. In a pot, bring the water to a boil over high heat. Add the 1 tablespoon salt and the baking soda (if using). When the water returns to a boil, add the bok choy stalks and allow the water to return to a boil. Add the bok choy leaves and blanch for 1 minute, or until the leaves turn bright green. Immediately turn off the heat. Run cold water into the pot, then drain off the water. Repeat.
• 2. In a large bowl, place the bok choy, the 1 teaspoon salt, and all of the remaining filling ingredients. Using a wooden spoon or 2 pairs of wooden chopsticks, mix the ingredients together, stirring them in one direction. Stirring in this way ensures the mixture will become a cohesive filling. Cover and refrigerate for at least 6 hours or up to overnight. The longer it rests, the easier it will be to work with.
• 3. To make the dough: In a large bowl, place the flour and make a well in the center. Gradually add the water to the well, and use your fingers to combine it with the flour until it is absorbed and a firm dough forms. If the dough is too dry, add a little more water. Knead the dough in the bowl for about 15 minutes, or until smooth and elastic. Cover the dough with a damp cloth and allow to rest for 1 1/2 hours.
• 4. Dust a work surface with flour. Divide the dough into 3 equal pieces. Work with 1 piece at a time, and keep the others covered with the damp cloth. Using your palms, roll into a log 12 inches long. Cut crosswise into 12 equal pieces. Using a small rolling pin, roll out each piece into a 3-inch round. Keep the work surface well dusted with flour as you work.
• 5. Place 1 round on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining two pieces of dough in two batches to make a total of 36 dumplings.
• 6. In a cast-iron frying pan, heat 3 tablespoons of the peanut oil over high heat. When a wisp of white smoke appears, turn off the heat and place 18 of the dumplings in the pan. Turn on the heat to medium and allow the dumplings to cook for 3 minutes. Pour 1/2 cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.
• 7. Remove to a heated dish and serve. Because these dumplings are best eaten hot, serve in batches.