Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Potstickers, Part 1 of 2

Half starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

24 servings

Prep

20 min

Cook

10 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Dough
2 cups all-purpose flour
Camera
½ cup water
Camera
Filling
½ pound pork
ground
Camera
½ each napa (Chinese) cabbage
small, cored, chopped
* Camera
1 each scallions, spring or green onions
coarsely chopped
Camera
2 each ginger
fresh, thumbsized slices, minced
* Camera
2 each water chestnuts
chopped
* Camera
1 teaspoon salt
Camera
½ teaspoon sugar
Camera
1 pinch white pepper
* Camera
1 teaspoon sesame oil
Camera
To cook
5 tablespoons vegetable oil
Camera
1 cup water
Camera
Sauce
1 x hot chili pepper oil
* Camera
1 x red rice vinegar
*
1 x soy sauce, tamari
* Camera

Ingredients

Amount Measure Ingredient Features
Dough
473 ml all-purpose flour
Camera
118 ml water
Camera
Filling
226.8 g pork
ground
Camera
0.5 each napa (Chinese) cabbage
small, cored, chopped
* Camera
1 each scallions, spring or green onions
coarsely chopped
Camera
2 each ginger
fresh, thumbsized slices, minced
* Camera
2 each water chestnuts
chopped
* Camera
5 ml salt
Camera
2.5 ml sugar
Camera
1 pinch white pepper
* Camera
5 ml sesame oil
Camera
To cook
75 ml vegetable oil
Camera
237 ml water
Camera
Sauce
1 x hot chili pepper oil
* Camera
1 x red rice vinegar
*
1 x soy sauce, tamari
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 8940% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 105mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe