Marianne Martinez
Potstickers are a type of Asian food that can be made from vegetables, seafood, and meats alone or in combination. The contents are enclosed within a simple dough wrapper. Other names for potstickers are dumplings, dim-sum, and gyoza. There are many ways to cook these, and different people will adapt their own methods by using sauces to boil, fry, microwave, bake, or steam them. Here is a simple recipe for steamed potstickers:
Ingredients:
- 3/4 pounds of raw shrimp, cleaned, shelled, and deveined
- 3 green onions, greens, and whites separated
- 1/2 pound of ground pork
- 2 tablespoons of soy sauce
- 1/2 teaspoon of kosher salt
- 2 tablespoons of cornstarch
- 1 teaspoon of freshly grated ginger
- 1 tablespoon of rice wine
- 1 package of wonton wrappers or gyoza skins (about 40 pieces)
Instructions:
1. In a food processor, add the shrimp and green onions, and pulse several times until the shrimp is chopped to about 1/4 inch.
2. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, 1 tablespoon of the cornstarch, ginger, and rice wine. Mix well.
3. Spoon 1 teaspoon of the filling onto each dumpling skin.
4. Brush a bit of the cornstarch slurry (mix the remaining 1 tablespoon cornstarch with 1/4 cup water in a small bowl) all around the edge of the dumpling skin.
5. Fold the wrapper over and press to secure edges. Make sure edges are sealed tightly.
6. Shape the dumpling so that it has a flat bottom.
7. Cover the assembled dumplings loosely with plastic wrap so that they don't dry out.
8. Repeat with the remaining wrappers and filling.
9. When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat.
10. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, into the pan.
11. Let them fry for 1 minute until the bottoms are light golden brown.
12. Pour 1/4 cup of water into the pan and immediately cover the pan with a tight-fitting lid.
13. Turn the heat to medium and let the dumplings steam for 3 minutes.
14. Open the lid and let the remaining liquid cook off for about 1 minute.
15. Cut into a dumpling to make sure that the filling is cooked through.
16. Remove to a plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.
17. Serve with dipping sauce.
| Characteristics | Values |
|---|---|
| Prep Time | 1 hour 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 25 potstickers |
| Ingredients | 2 cups all-purpose flour, ⅛ teaspoon kosher salt, ¾ cups water (boiling), 1 tablespoon water (cold), 1 cup ground pork, 2 cups napa cabbage (finely shredded and chopped), ¼ cup green onion (minced), 2 teaspoons ginger (minced), 1 tablespoon garlic (minced), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, ¼ cup chicken stock or broth, 2 teaspoons cornstarch, 1 tablespoon vegetable oil (for frying), ⅔ cup water (for steaming potstickers) |
| Cooking Instructions | Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon. Cover the bowl with a cloth and let it rest for 5 minutes. Add 1 tablespoon of cold water to the dough, knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes. Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow it to rest for 15 minutes. Combine all filling ingredients. Cook a small amount of the filling in a frying pan, taste and season if needed. Set aside until ready to fill the potstickers. Divide dough into two parts and roll each into a rope 1-inch in diameter and about 12-inches long. Make sure to keep the dough covered with plastic wrap until ready to roll to prevent dough from drying out. Cut rope into 1-inch slices and roll into a ball. Lightly flour if sticky, then flatten and roll out each piece to a 3 ½-inch diameter circle, ⅛-inch thick. If you would like a more symmetrical circle, use a round biscuit cutter. To assemble the dumpling: Place about 1-2 teaspoons of filling in the center of each wrapper. Fold the dough into a moon shape, pressing the edges together and making sure the filling stays inside. Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats. Place potstickers on a tray dusted with flour; keep covered with a cloth. To cook, heat a heavy 10-inch saute pan over medium-high heat until drops of water sprinkled on the pan sizzle and dry up. Add 1 tablespoon of vegetable oil to coat the bottom evenly. Add enough pot stickers to fill the pan, arranging them closely together. Reduce heat to medium and pan-fry for 2 minutes, or until bottoms are lightly browned. Add enough water (about ⅔ cup) to the pan until the potstickers are slightly less than halfway covered. Cover and cook for 6 to 8 minutes or until liquid has evaporated. Remove cover and continue to pan fry until they can be moved around easily. Serve hot. |
What You'll Learn
How to make the dough for the potsticker wrappers
Making the dough for potsticker wrappers is a fun and rewarding process. Here is a step-by-step guide:
Start by sifting together 2 cups of all-purpose flour and 1/8 teaspoon of kosher salt. Make a well in the center and gradually add 3/4 cup of boiling water, mixing with a spoon (the mixture will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.
Add 1 tablespoon of cold water to the dough and knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.
Turn the dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow it to rest for 15 minutes.
Now, you are ready to roll out the dough and cut it into circles to make the potsticker wrappers. Lightly flour the dough if it feels sticky, then flatten and roll out each piece to a 3 1/2-inch diameter circle, 1/8-inch thick. If you want a more symmetrical circle, use a round biscuit cutter.
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How to make the filling for the potstickers
Making the filling for potstickers is quite simple. You can use ground pork, chicken, turkey, beef, shrimp, or tofu, depending on your preference. You can also add vegetables such as cabbage, carrots, green onions, and ginger. Combine the meat and vegetables in a bowl and season with sesame oil, soy sauce, salt, and pepper. You can cook a small amount of the filling in a skillet to taste and adjust the seasoning as needed.
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How to assemble the potstickers
To assemble the potstickers, place about 1-2 teaspoons of filling in the center of each wrapper. Fold the dough into a moon shape, pressing the edges together and making sure the filling stays inside. Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats.
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How to steam the potstickers
To steam potstickers, you will need a steamer basket and a pot. First, place the steamer basket inside the pot. If it's a folding type, extend the section panels to touch the sides of the pot. Next, fill the pot with water to just under the level of the steamer. Be careful not to let the water come through the holes, or the potstickers can get too soggy.
Place the frozen potstickers in a single layer on the steamer basket. Bring the water to a boil, then reduce the heat to medium and cover the pot with a lid. Steam the potstickers for 15 to 20 minutes, or until the wrappers turn shiny and soft. You can also cut one in half to taste test for doneness.
Once they're done, you can either pan-fry the potstickers in a thin layer of sesame oil or serve them immediately with your favorite Asian dipping sauce. Enjoy!
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How to make a dipping sauce for the potstickers
Making a dipping sauce for potstickers is easy and only takes a few minutes. The base of the sauce is made up of soy sauce, rice vinegar, and sesame oil. You can also add in some sugar or honey to balance out the saltiness of the soy sauce. If you want to add some spice, you can include red pepper flakes, Sriracha, or chili oil. For some extra flavor, add in some garlic, ginger, or green onions. Whisk all the ingredients together in a small bowl and serve alongside your potstickers!
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Frequently asked questions
Steam the potstickers for about 5 minutes.
No, there is no need to cook the filling before filling the potstickers.
Yes, you can make the potstickers ahead of time and freeze them.
You can make the dipping sauce by mixing soy sauce with Korean chili flakes or crushed red pepper flakes.
Yes, you can use ground chicken or turkey instead of ground pork. However, note that the texture might not be as tender. You can also add tofu or other vegetables.
