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Potstickers (??)

 
Potstickers (??)
54

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Yield

4

servings

Prep

40

min

Cook

15

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

For the wraps:
2 cups all-purpose flour
or you can use cup whole wheat, 1 cup white flour
¼ cup water
or as needed
½ teaspoon salt
1 teaspoon canola oil
For the fillings:
1 each green bell peppers
finely chopped
1 each carrots
peeled and finely chopped
4 each mushrooms, shiitake
stems removed and finely chopped
*
4 each wood ears
a Chinese mushroom, optional, soak in boiling water for 15 minutes
*
¼ cup water chestnuts
drained and finely chopped
*
4 each scallions, spring or green onions
finely chopped
2 cloves garlic
minced, or more to taste, optional
1 each tofu
baked, 1 package, 1/2 pound, optional
*
1 teaspoon chinese five spice powder
*
2 tablespoons soy sauce, tamari
or to taste
½ teaspoon black pepper
freshly ground
4 tablespoons sesame oil
½ tablespoon rice vinegar
For cooking:
3 tablespoons vegetable oil
or more as needed, divided
½ cup water
boiling, divided
For the dipping sauce:
4 tablespoons rice vinegar
½ tablespoon soy sauce, tamari
or to taste
2 drops sesame oil
or to taste, optional
*
1 x hot chili pepper oil
to taste, optional
*

Directions

For the wraps:

Combine flour, water, salt and oil in a large bowl, mix until no dry flour left, knead the dough until smooth and not sticky. You can also use blender. You may need to adjust the consistency by adding more flour or water.

Wrap the dough with a plastic wrap or a wet towel, let the dough rest for 30 minutes.

(You can always buy the premade wraps in grocery store.)

For the filling:

Put all the filling ingredients into a large mixing bowl, and stir until well combined.

Allow the mixture to stand for about 20 minutes to let the flavor marry together.

After the steps above:

Roll the dough on a lightly floured surface, using your hand to shape the dough into 15 inches long and 1 inch thick rope.

Then divide the dough into about 40 small doughs, then roll each small dough into a 3-inch diameter round wrap. To prevent the wraps stick together, make sure to separate them.

Then each wrap need about 1 to 2 teaspoons filling, depends on how big your wraps are.

Then fold the wrap into a dumpling, and make sure seal it very well.

Repeat the steps until finish all the ingredients.

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until hot.

Add the dumplings one after another closely together. Turn the heat to medium-low or low to prevent the bottom from burning.

Let dumplings cook in the pan for about 5 minutes, lift up one or two with a spatula to see if the bottom is almost golden and starts becoming brown.

If so, drizzle about 4 tablespoons of water around the edges, cover the pan and let the steam cook the dumplings, about 4 minutes.

Drizzle another 4 tablespoons of water around the edges, cover the pan and continue cooking for another 3 to 4 minutes until the dumpings are puffed, look like a balloon.

Drizzle the remaining tablespoon of oil over dumplings, cover and let cook for another 3 to 4 minutes until the dumplings are completely cooked.

Remove from the pan and let cool for at least a few minutes.

The steam from the dumpling when you bite into it is very hot, so make sure to cool them first.

Serve warm with dipping sauce.

For the dipping sauce:

Mix together all the sauce ingredients in a bowl.

You may need to adjust the seasoning by adding more vinegar, soy sauce, sesame oil, or hot oil.

Put a bit in the individual serving bowl and dip the dumplings into it.

Enjoy!

Note: The dumplings are extremely hot when they are just out of the pan, be careful of the hot steam when you bite into it. Let them cool for about 5 minutes, or cut into half.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 48246% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 873mg 36%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 56% Vitamin C 50%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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