Recipe: Perfect Potstickers with dough recipe

Recipe: Perfect Potstickers with dough recipe Delicious, fresh and tasty.

Potstickers with dough recipe. This recipe will be enough for an entire batch of potstickers made from the dough above. You can easily halve it, for half the dough recipe as well. Once the flour is mixed in, firmly press down on the mixture to get it to stick together.

Heat oil in a large skillet.

Fold over mixture and press edges together to seal.

The perfect potstickers, whether you are making Korean Guun-Mandu, Japanese Yaki-Gyōza or Chinese G uōtiē (Mandarin) / Wortip (Cantonese) are pan fried, crisp-crunchy bottoms without being greasy, and steamed, flavorful filling that's not soggy.

You can have Potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Potstickers with dough recipe

1. Prepare of Filling.

2. Prepare 1 lb of ground pork.

3. Prepare 1 1/2 cup of finely chopped cabbage.

4. You need 2 of green onions finely sliced (white and green).

5. You need 2 cloves of garlic crushed.

6. It’s 2 Tbsp of fresh ginger grated.

7. It’s 4 oz of water chestnuts finely diced.

8. You need 1/2 tsp of ground white pepper.

9. You need 2 Tbsp of soy sauce.

10. You need 1 tsp of sesame oil.

11. It’s 1/4 tsp of cayenne pepper.

12. It’s 1 tsp of cornstarch.

13. You need of For the dough.

14. Prepare 2 1/2 cup of AP flour.

15. It’s 1/2 tsp of salt.

16. Prepare 1 cup of hot water.

The dumpling skin has the perfect bite to it, and the folds of the potsticker are not gummy or too thick.

Dumpling dough is so easy to make, you don't need to buy it.

Fill these potstickers with your favourite meats, veg or fish to celebrate Chinese New Year.

For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a.

Potstickers with dough recipe step by step

1. Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid..

2. Combine all filling ingredients except pork. Once well combined, add pork and combine..

3. Cover with plastic wrap and refrigerate until ready to use..

4. Mix flour and salt. Stir in hot water until shaggy dough forms..

5. Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky..

6. Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes.

7. Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they wont dry out..

8. Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle..

9. Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal..

10. Place on lightly floured pan while you finish the rest.

11. Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp..

12. Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Dont let them get too brown in this step, they will brown some more later.).

13. When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid..

14. Cook an additional 1-2 minutes so bottoms get nice and brown..

15. Serve with your favorite dipping sauce!.

16. My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced.

17. NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. Ill add another note once I've given this a try..

18. REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasnt tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!.

To assemble the potstickers, place wrappers on a work surface.

Using your finger, rub the edges of the wrappers with water.

Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat canola oil in a large skillet over medium heat.

Growing up in a very Korean household, we had homemade potstickers at least once a week - steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it.

Make dumplings: In a large bowl, combine pork, broth, white parts of green onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg.