CHINESE DUMPLINGS (POTSTICKERS) RECIPE
One of your favorite take out foods, Chinese Dumplings (also commonly known as potstickers), are easy to make and taste much better when you make them homemade!
Provided by Jessica
Categories Appetizers & Snacks
Time 50m
Number Of Ingredients 21
Steps:
- In a large bowl, combine all pork filling ingredients until well combined.
- You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
- Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
- If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.
- Once you have filled the dumplings you can freeze them or eat them fresh.
- Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.
- Then place in a ziplock baggie, where they can be frozen for up to 3 months.
- Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
- Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
- Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.
- Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.
- Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.
Nutrition Facts : Calories 56 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 dumplings, Sodium 162 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PERFECT POT STICKERS
Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
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