Chinese Potstickers Dumplings
Packed with juicy pork, cabbage, green onions, ginger, soy and sesame oil, these are definitely a crowd favorite. Potstickers are one of my favorite appetizers to order at our local Chinese restaurant. The one downside to having them delivered is you loose the crispy seared bottom.
This is the perfect starter to your next dinner party to wow your guests! They can be prepared ahead of time and cooked as your guests arrive.
This recipe makes roughly 16-20 dumplings depending on how thin you roll them.
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- 2 cups All purpose flour
- 3/4 cups Very hot water
- 1/2 teaspoon Salt
- 1/2 pound Ground pork
- 1 cup Chopped napa cabbage
- 2 Chopped green onions
- 1 tablespoon Grated ginger
- 1 teaspoon Soy sauce
- 1/2 teaspoon Sesame oil
- 4 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1/2 teaspoon Sesame Oil
- Prepare the dumpling dough.
In a mixing bowl combine the flour, hot water and salt. Mix until combined and forms a shaggy dough. Turn onto counter and kneed for 10 minutes or until the dough is silky and elastic. Set aside for 30 minutes.
Divide into 20 even pieces. Roll the dough out into rounds, making the outside thinner. A small wooden dial or rolling pin works best for this.
- Mix the filling
Add filling mixture to a mixing bowl. Using a fork mix until just combined. Be Careful to to overwork the meat or it will be tough.
- Make dumplings
Add roughly a tablespoon of the filling to the center of the dumplings. Avoid adding too much. Starting at the end, start pleating the dough by overlapping the dough on one side. Set down firmly to create a flat bottom and gently turn in the dumpling to create a crescent shape.
For a simpler pleat fold the dough together and press a fork on the edge to create a pattern. See gallery for detailed pictures. - Cook the dumplings
Bring a non-stick pan to medium high heat. Add 1 tbs of a neutral oil, such a vegetable or peanut. Lay in the dumplings and cook until the bottoms are nicely browned, for around 5 minutes. Add 1/2 cup water and cover with a tight fitting lid. Let steam for 3 minutes. At this point the water should evaporate and the dumplings fully cooked.
Mix together the sauce and serve.