Potstickers, Part 1 of 2
Submitted by melvil
Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.
YIELD
24 servingsPREP
20 minCOOK
10 minREADY
45 minReal potstickers, the dumpling kind you find at Beijing street stalls and Shanghai night markets, live or die by that crispy-then-chewy-then-juicy texture trick. This recipe walks through the whole thing from scratch, including rolling the wrappers by hand. Store-bought gyoza skins work, but nothing else matches the chew of fresh dough.
The filling is classic northern Chinese jiaozi style: ground pork, napa cabbage, scallions, fresh ginger and chopped water chestnut for that signature crunch in every bite. Sesame oil and a little sugar round out the seasoning. Keep the filling cold until you’re ready to fold, warm pork gets greasy and mushy.
The cooking technique is genuinely the heart of this recipe. Oil first in a hot skillet, potstickers seam-side up, 30 seconds to get the bottoms golden. Then water goes in and the pan gets covered so the dumplings steam through. When the water evaporates and oil returns to sizzling, the bottoms crisp again. That’s how you get one side golden-lacquered crisp while the tops stay pillowy soft.
Chef Tips
- Let the dough rest the full ten minutes under a damp towel, rested dough rolls out thinner without tearing
- Keep assembled potstickers under a slightly damp cloth while you work, exposed dough dries out fast
- Don’t crowd the pan, leave space between each dumpling so they don’t steam into each other
- Listen for the water-to-oil transition, when the sizzle changes pitch it’s time to uncover for the second crisping
- Lift with a spatula carefully, the golden bottom tears if you rush
Variations
- Swap pork for ground chicken, shrimp or a mix of shrimp and pork
- Add minced shiitake mushrooms to the filling for a deeper umami note
- Make a vegetarian version with tofu, cabbage and shiitake
Ingredients
Directions
In a bowl, combine flour and water, mixing to form a ball.
Remove to a floured board and knead with your palm for about 3 minutes.
Shape into a ball, cover with a damp towel, and let stand for about 10 minutes.
Make the filling by combining the filling ingredients above.
Refrigerate until ready to use.
To shape and assemble, knead dough for about 3 minutes.
Roll into a cylinder that is about 1 inch in diameter.
Cut off the ends, then cut into about 24 pieces, each about ¾ inch wide.
With the cut side up, press the dough down with your palm to flatten.
Use a rolling pin to make pancakes about 2½ to 3 inches in diameter.
(They get quite thin; that’s what you want.)
Spoon about 1 tablespoon of filling into the center of each pancake.
Fold the dough over to make a half circle and pleat the edges firmly together.
To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat.
Add about 3 tablespoon oil, swirling to coat bottom.
(Watch out, it sizzles quite a bit. Don’t get burned!)
When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds.
Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes.
When oil and water start to sizzle, add remaining 2 tablespoon oil.
Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking.
When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula.
To serve, turn potstickers over (dark side up) and arrange on serving platter.
Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping.
Alternatively, cut up a hot chili pepper into red rice vinegar.
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