Forevermamas Authentic Pot Stickers Northern Chinese Recipes

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PERFECT POT STICKERS



Perfect Pot Stickers image

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

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

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

POT STICKERS (CHINESE DUMPLINGS)



Pot Stickers (Chinese Dumplings) image

I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

Provided by jb41848

Categories     Pork

Time 30m

Yield 25-30 serving(s)

Number Of Ingredients 13

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 garlic clove, minced
1 egg, beaten
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
peanut oil
1 cup chicken broth, divided
25 -30 wonton skins

Steps:

  • Mix first 10 ingredients in a bowl.
  • Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
  • Moisten edges with water, fold over and press to seal edges.
  • Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
  • When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
  • Remove from pan.
  • Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
  • Keep warm on a plate covered.

FOREVERMAMA'S AUTHENTIC POT STICKERS (NORTHERN CHINESE)



Forevermama's Authentic Pot Stickers (Northern Chinese) image

This is an authentic recipe derived from the North of China. This was given to me by a culinary professor who studied cooking in China. They are Truly Delicious and abundant with flavor. I used to make them at least once a month. Because of a very busy life, I haven't made them in a while, but I'm placing it back on my "to do".

Provided by ForeverMama

Categories     Chicken Breast

Time 55m

Yield 24-26 pot stickers, 4-5 serving(s)

Number Of Ingredients 22

24 -26 gyoza skins (round)
3 ounces ground pork (or ground chicken, refer to note below)
1/4 cup finely shredded napa cabbage
1 teaspoon finely chopped ginger
1 tablespoon rice wine
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon finely chopped scallion
1 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon chicken stock
1 tablespoon peanut oil (approximate quantity)
2/3 cup water
3 tablespoons soy sauce
2 tablespoons rice vinegar or 2 tablespoons balsamic vinegar
1 teaspoon sugar (or to taste)
1/4-1/2 teaspoon sesame oil (to taste)
1 1/2 teaspoons minced ginger
1/2 tablespoon minced scallion
1 1/2 teaspoons minced garlic
1 teaspoon hot chili oil

Steps:

  • Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside.
  • Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result).
  • Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well.
  • Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings.
  • Heat a large skillet over high heat until it is hot. Add the peanut oil (you may need to use more than 1 T) and place the dumplings, flat side down in the pan. Turn down the heat and cook about 2 minutes or until they are lightly browned (you do not need to turn these over). (You may need 2 skillets). Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. Uncover the pan and continue cooking another 2 minutes. Remove the dumplings to a serving platter and serve with the Dipping Sauce.
  • Dipping Sauce:.
  • Mix all ingredients together. Taste for seasoning and correct if necessary. (The amounts given are approximate, as I normally eye-ball it).
  • NOTE: Though the authentic recipe uses pork, I have used chicken breast as well which I ran through the food processor.
  • The serving size of 4-5 is approximate because it all depends if you serve this as an appetizer versus a main meal.

PORK AND GINGER POT STICKERS



Pork and Ginger Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h40m

Number Of Ingredients 17

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
  • GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
  • In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
  • MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
  • COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
  • Combine all and serve in a small bowl.
  • PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

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Top Asked Questions

What do you put in a pot to make stickers?
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.
What kind of filling is in Chinese potstickers?
Homemade Chinese potstickers with pork scallion filling. You’ll never have to order these dumplings from a restaurant again with this recipe! What was your favorite childhood food and do you still crave it? Well, I used to love eating handfuls of delicious potstickers!
How long do you cook stickers in a pot?
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.
Where do you get the name potstickers from?
Potstickers is the direct English translation of the Chinese words 锅贴, pronounced as guo tie. Chinese cooking influences all Asian countries. In Japan, these pan-fried dumplings are called gyoza. In Korea, dumplings are called mandu. Regardless of its name and regional adaptations, most importantly, they are simply mouthwatering.

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