Potstickers (The Best Recipe!)
User Reviews
4.6
Potstickers (The Best Recipe!)
Description
Potstickers are made by preparing a delicate dough from flour and water, kneaded and rolled into thin wrappers about 3 inches in diameter. Alternatively, store-bought wrappers can be used for convenience. The filling combines ground pork with finely sliced napa cabbage, scallions, grated ginger, white pepper, Shaoxing wine, sesame oil, and salt to create a balanced savory mixture.
The assembly involves placing a spoonful of filling on each wrapper, moistening edges to seal, and pleating them to enclose the filling securely. Cooking potstickers includes pan-frying to create a crisp bottom and steaming to cook the filling thoroughly, producing a texture contrast. The dipping sauce, consisting of Chinese black vinegar, soy sauce, chili oil, and sesame seeds, enhances the taste with acidity, saltiness, and spice.
This recipe provides a traditional preparation for potstickers, delivering savory, juicy filling wrapped in tender but crisp wrappers. The combined cooking method ensures a pleasant texture contrast prized in this dish.
Ingredients
Potstickers Wrapper (make from scratch)
- 2 cups all-purpose flour
- 1/2 cup water
- 1 pack potsticker wrapper
Potsticker Sauce:
- 2 tablespoons Chinese black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Chili oil
- 1/2 teaspoon white sesame seeds
Potstickers Filling:
- 12 oz (350g) ground pork
- 1 leave Napa cabbage 1/2 cup, finely sliced
- 1 tablespoon scallion chopped
- 3 dashes ground white pepper
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1- inch (2.5cm) ginger peeled and grated
- 1 1/2 tablespoons vegetable oil
- 1/2 cup water
Instructions
Potsticker Wrappers
- Mix the flour with water and knead for about 20–25 minutes, or until the dough becomes soft. Divide the dough into two equal portions and roll each into a cylinder about 1 inch (2.5 cm) in diameter. Cover them with a wet towel and set aside.
- To make the wrappers, cut the dough into 1/4-inch (5 mm) pieces and roll them into balls. Use a rolling pin to flatten each ball into a round wrapper, about 3 inches (7 cm) in diameter. Repeat until all the dough balls are used. (You can also use a pack of store-bought potsticker wrappers.)
Potsticker Sauce.
- Combine all the ingredients in a small bowl and stir to mix well. Set aside.
Potsticker Filling
- Combine the ground pork, napa cabbage, scallions, white pepper, wine, sesame oil, salt, and ginger in a bowl. Stir to mix well and set aside.
To make potstickers
- Place a small spoonful of filling in the center of the wrapper. Dab a little water with your finger around the edge of the skin. Fold and pleat the potsticker, making about 5 pleats. Repeat until all the ingredients are used.
To pan fry the potstickers
- Add vegetable oil to a frying pan (non-stick preferred) and heat over medium heat. Arrange the dumplings in the pan and pan-fry the potstickers until the bottoms are golden brown and crispy. Add the water and immediately cover the pan with its lid.
- Steam and cook the potstickers until the water has evaporated. Then, turn the heat to low and cook the potstickers for an additional minute. Dish out and serve hot with potsticker dipping sauce.
Notes
- Ground chicken can be substituted for pork if preferred.
- If making wrappers from scratch, knead dough well for 20-25 minutes to ensure softness.
- Store-bought potsticker wrappers can simplify preparation without sacrificing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 350kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 82mg | 27% |
| Sodium | 586mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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