Potstickers (??)
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 servingsPrep
40 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the wraps: | |||
| 473 | ml |
all-purpose flour
or you can use cup whole wheat, 1 cup white flour |
|
| 59 | ml |
water
or as needed |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
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 |
* |
| 59 | ml |
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 |
*
|
| 5 | ml |
chinese five spice powder
|
*
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 6E+1 | ml |
sesame oil
|
|
| 7.5 | ml |
rice vinegar
|
|
| For cooking: | |||
| 45 | ml |
vegetable oil
or more as needed, divided |
|
| 118 | ml |
water
boiling, divided |
|
| For the dipping sauce: | |||
| 6E+1 | ml |
rice vinegar
|
|
| 7.5 | ml |
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.
