Pot Stickers ~ Guotie
User Reviews
5
Pot Stickers ~ Guotie
Description
This Pot Stickers recipe fills thin, round wrappers with a mixture of ground beef or pork combined with soy sauce, cornstarch, minced ginger, scallions, sugar, sesame oil, and a pinch of salt. Mixing the filling carefully blends flavor and binds ingredients. The dumplings are shaped by brushing water on wrapper edges, folding, and creating pleats to seal.
Cooking involves pan-frying the pot stickers in oil to develop a crisp, golden crust on the bottom, then adding water and covering to steam the tops until the filling is cooked through and the dough soft. The dipping sauce made from Chinese black vinegar, ginger, toasted sesame oil, cilantro, soy sauce, and sugar adds a balanced tangy, sweet, and savory note that complements the dumplings.
The dumplings can be frozen individually on trays to avoid sticking, then stored for months. They cook directly from frozen without thawing, adding convenience.
Ingredients
For the dipping sauce
- 1 cup Chinese black vinegar (you can find this at Chinese markets, but buy the good stuff with real ingredients and not "caramel coloring")
- 1/2 teaspoon ginger minced
- 1 teaspoon sesame oil toasted
- 1 tablespoon cilantro minced leaves
- 1/4 cup soy sauce light
- 1 tablespoon granulated sugar
For the dumplings
- 12 ounces ground beef preferably not lean, or ground pork
- 1 tablespoon soy sauce light
- 1 tablespoon cornstarch
- 1 teaspoon ginger minced
- 3/4 cup scallions light green and white parts, minced
- 1/2 teaspoon granulated sugar
- 2 teaspoons sesame oil toasted
- Pinch salt
- About 36 (3-inch) dumpling wrapper store-bought or homemade, round
- 1 1/2 to 3 tablespoons vegetable oil mild
Instructions
Make the dipping sauce
- Whisk together the black vinegar, ginger, sesame oil, cilantro, soy sauce, and sugar in a small bowl. Let stand at room temperature.
Make the dumplings
- In a bowl, combine the meat, soy sauce, cornstarch, ginger, scallions, sugar, sesame oil, and salt and stir in one direction with a chopstick until just mixed. [Editor's Note: We don't understand the rationale behind the one-chopstick thing, either. Nor did our recipe testers, even the ones who grew up making pot stickers at their mothers' sides. So try it or not. Up to you.]
- Fill a small bowl with some cold water. Hold a dumpling wrapper in the palm of your hand and place 1 heaping teaspoon filling in the center. Dip your finger in the water and run it around the edge of the wrapper (this helps make a good seal). Lightly fold the wrapper over on itself, but don’t touch the edges together yet. Only seal the edges in the middle. Then, starting at one end, use your fingers to make a small pleat in the edge of the wrapper closest to you. Then press the pleat into the edge beneath it and pinch together to seal. Keep making pleats along the dumpling opening in this way until it's completely sealed. The pleating should produce a dumpling that stands up on a flat bottom, pleats sticking up. Repeat with the remaining filling and wrappers. (You can freeze the uncooked dumplings for up to a few months.)
- Heat 1/2 to 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Place 12 dumplings, pleat side up, in a single layer in the skillet so they're just barely touching each other. Cover and cook for 1 minute.
- Decrease the heat to medium-low, carefully pour 1/4 cup water into the skillet (watch out, it may spatter), and cook, covered, until all the water is absorbed by the dumplings and their bottoms are crusty brown, 8 to 10 minutes. Transfer to a plate. Repeat this process twice more with the remaining dumplings, oil, and water.
- Serve the dumplings on a platter or in a bamboo steamer and pass the dipping sauce on the side.
Notes
- Freeze uncooked pot stickers in a single layer on an oiled baking sheet before bagging to prevent sticking.
- Cook frozen pot stickers without thawing; just extend steaming time by about 3 minutes.
- Use good quality Chinese black vinegar without artificial coloring for authentic dipping sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pot stickers
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1pot sticker | |
| Calories | 59kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 129mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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