Potstickers Part 1 of 2
Paige, Alex and Chef Kellie, make Potsticker filling.
How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin
Here is a comprehensive guide on how to make dumpling wrappers!
FULL RECIPE:
DUMPLING RECIPES
Pork & Cabbage Potstickers:
Tofu & Kimchi Dumplings:
Chicken Potstickers:
INGREDIENTS
320g all-purpose flour
175g warm water (between 110ºF to 120ºF)
0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End
Equipment
Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)
Large rolling pin by J.K. Adams: (affiliate link)
NOTES
I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.
In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.
Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.
If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter
FOLLOW ME HERE:
Blog:
Instagram:
Facebook:
Pinterest:
Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters
We've asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Perfect little parcels of flavour with a sticky bottom and a sweet & spicy sauce. Yum yum yum!
The Dumpling Sisters have their own channel with loads more dishes for you to try:
Get the recipe here:
What Chinese food do you like to cook & share? Let us know in the description box below, we'd love to hear from you.
Recipe here:
Links from the video:
The Dumpling Sisters |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Homemade Pork Potstickers Dumpling Recipe
When I first encountered this kind of dumpling, in California, they were called potstickers; I am sure there are many other names as well. They are a kind of dumpling, but since there are so many different kinds of dumplings, I call these potstickers because it is more specific. They are cooked, once they are formed, by steaming them in a hot pan, and then adding a little oil to allow them to get crispy on one or more sides, before serving. They stick very slightly to the pan, hence the name. They should not actually stick badly, as that would not be pleasant.
It is possible, though quite laborious, to make the potsticker skins from scratch, but unless you’re having a big dumpling party to make the skins and fill them, it will be much more pleasant to buy round dumpling skins at an asian grocery if possible. Each ~2.5-3” circle of dumpling wrapper should be filled with a scant tablespoon of filling, and then crimped closed.
Formed, raw dumplings may be frozen for future use, or cooked immediately. If cooking them from frozen they probably need 3 or 4 extra minutes of steaming.
Makes about 34 potsticker dumplings.
Equipment:
• large mixing bowl
• pastry work surface, lightly dusted with flour
• parchment or wax-paper lined quarter sheet pan for finished dumplings
• cast-iron skillet (flat-bottomed)
Ingredients:
1 lb ground pork lean is okay
1 ea egg especially with lean pork
4 cloves garlic minced
1/2 cup scallions finely chopped
3 Tbsp ginger minced
2 Tbsp soy sauce + 1 tsp
1 tsp sesame oil
1 1/2 cup cabbage finely chopped; flat cabbage is optimal
Dipping sauce:
1 Tbsp soy sauce
1 tsp mirin
1 tsp sesame oil
1/2 tsp sushi vinegar
1 ea bird’s eye chili optional; sliced thin
1/4 tsp ginger minced
Procedure:
1. Get your hands really clean and use them to mix all of the ingredients together in the mixing bowl.
2. If the mixture isn’t cold once it is mixed – when mixed by hand, it generally won’t be especially cold at this point -- cover the bowl and place it into the fridge for 10 or 15 minutes.
3. Keeping the filling cold, place a scant tablespoon of filling into each skin, fold the skin in half around the filling, and crimp it together by pleating it along its outside edge.
4. Bend the seam into a crescent shape and sit the dumpling down so it has a flat side.
5. Once all the dumplings are done, they may be cooked one panful at a time, in a cast-iron pan. Or make one pan and freeze the rest. Fifteen to twenty dumplings will fit into a typical cast-iron pan.
6. To cook: get the skillet hot, just barely to the point of smoking, swirl with high-temp oil like canola or grapeseed oil, then place potsticker dumplings into the pan, sitting on their flat sides.
7. Immediately, pour in a quarter cup of water and cover the pan. Allow to cook for 4-5 minutes, or for about 30 seconds after steam stops appearing. If the water boils off too fast and the pastry still looks a bit undercooked, add another quarter cup of water and cover once again.
8. Once the potstickers have been steamed to the point of the pastry being fully cooked, reduce heat input to medium, and refresh oil if need be – not much is required, but if the iron is thirsty it may be that another few drops of oil around the dumplings would be a good idea.
9. Allow the dumplings to fry and get crispy on their flat side. If desired, turn them once to another side and allow them to become more crispy.
10.Serve the dumplings with a dipping sauce made by combining all the dipping sauce ingredients.
Music:
Pan Fried Chicken Dumplings ???????? Potsticker Step-by-Step
These dumplings are so great to have on hand. This recipe makes quite a lot of dumplings, approximately 60. Freeze them to enjoy later by placing them in a single layer on a parchment-lined plate or pan in your freezer before putting them in a freezer bag so that they won’t stick to each other. To cook, prepare them in the same way from frozen. No need to thaw.
** NEW Chinese Homestyle COOKBOOK! ** Amazon
** SUPPORT THE CHANNEL & WRITTEN RECIPE ACCESS ** Patreon
** FLO'S AMAZON GEAR PAGE **
** FLO'S KITCHEN GEAR
Evo Oil Spayer Bottle - Amazon -
Philips Air Fryer - Amazon -
Butane Burner - Amazon -
Butane Canisters - Amazon -
Instant Pot IP-DUO Plus60 - Amazon -
Joule Sous Vide - Amazon -
Foodsaver Sealer - Amazon -
Stasher Silicone Bag - Amazon -
Libbey Mini Glass Jars - Amazon -
Edlund Stainless Tongs - Amazon -
Microplane Coarse Grater - Amazon -
Microplane Fine Grater - Amazon -
Lodge Cast Iron Skillet - Amazon -
Wusthof Chef's Knife - Amazon
Wusthof Santoku Knife - Amazon -
Lansky Knife Sharpener - Amazon -
Stainless Steel Scraper - Amazon -
Pepper Mill - Amazon -
OXO Garlic Press - Amazon -
OXO Can Opener - Amazon -
Silicone Spatula - Amazon -
Oil Dispenser - Amazon -
** FLO'S APRON **
#simpleordinaryjoyful #flolum #potstickers
DISCLAIMER: This description contains affiliate links. When you click on one of the product links, we’ll receive a small commission. This helps support the channel and allows us to make more videos like this. Thank you for your support!
** DUDE'S CHANNEL **
** LET’S CONNECT! **
Facebook -
Instagram -
Blog/Website -
Pinterest -
Twitter -
BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Today we are making pan-fried beef dumplings. I add mashed potato to the filling. It provides moisture and also absorbs moisture so It keeps the filling in a juicy texture. It is very easy to make and the tastes delicious.
????PRINTABLE RECIPE -
????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Ingredients For The Fillings (Enough to make 50 dumplings)
- 12 ounces of ground beef
- 7 ounces of mashed potato.
- 2 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine
- 1 tsp of sugar
- 1/2 tsp of salt
- 1/3 cup of diced onion
- 1/4 cup of diced scallion
- 1/4 cup of diced cilantro
- 2 tsp of grated garlic
- The spice mix that we made
- 1/3 cup of beef stock.
Ingredients For The Spice Mix
- 1/2 tsp of black pepper
- 1/2 tsp of white pepper
- 1 tsp of cumin seed
- 1/3 tsp of Sichuan peppercorn
- 1.5 tsp of chili flake
Ingredients For The Dipping Sauce
- 2 tsp of garlic chili sauce (Homemade garlic chili sauce video:
- Some diced spring onion
- Some diced cilantro
- 2.5 tbsp of soy sauce
Others
- 50 dumplings wrappers (homemade dumplings wrapper recipe:
- water to glue the edge
INSTRUCTION
In a blender, add 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Blend into a fine powder. Set it aside.
In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Let’s start wrapping.
Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest.
HOW TO SAVE THEM: Freeze the dumplings before you cook them. Whenever you want to eat them again, don’t need to defrost, just directly boil or pan-fry them.
Add a little bit of oil to a frying pan. Add your dumplings one by one. When you see the dumplings are sizzling in the pan, add 1/3 cup of water. The amount of water should reach 1/2 way up to the dumplings. Then cover it and cook on medium-low heat until the water is all gone. The steam will cook the top of the dumplings.
Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through.
Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer.
To make the dipping sauce: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp.