How To make Potstickers, Part 1 Of 2
DOUGH:
2 c Flour, all-purpose
1/2 c Water
FILLING:
1/2 lb Pork, ground
1/2 sm Chinese (Napa)
-cabbage, cored -and chopped 1 Green onion,
-coarsely chopped 2 Ginger (fresh),
-thumb-sized slices, -minced 2 Water chestnuts,
-chopped 1 ts Salt
1/2 ts Sugar
1 pn White pepper
1 ts Sesame oil
TO COOK 5 tb Vegetable oil
1 c Water
SAUCE:
Hot chili oil Red rice vinegar Soy sauce In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. Make the filling by combining the filling ingredients above. Refrigerate until ready to use. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2 - 3 inches in diameter. (They get quite thin; that's what you want.) Spoon about 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar. : Continued in Part 2 : Copyright (C) 1986 USENET Community Trust
How To make Potstickers, Part 1 Of 2's Videos
Potstickers Made From Scratch (Pan Fried Dumplings)
They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with loads of asian flavors, pork, and then pan fried for a crispy bottom. As mentioned in the video, you are more than welcome to use pre-made gyoza wrappers for this if you choose not to make the dough... Although, if you are super duper cool; you'll make the dough yourself.
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Ingredients you'll need:
Gyoza dough-
2 cups (310g) all purpose flour
150 ml (150g) water, just boiled
pinch of salt
corn starch for dusting
Pork filling-
1 pound ground pork
1/4 head of cabbage (salted, squeezed, and drained of water)
2 cloves fresh peeled garlic, grated
1.5 inch knob ginger, grated
3/4 cup thinly sliced green onion
2 teaspoons tamari
generous salt to taste
Gyoza Sauce:
1/4 cup plus 2 tablespoons tamari or soy sauce
1/4 cup rice vinegar
1 teaspoon sesame oil
1.5 tsp honey
2 teaspoons mirin
*optional, if you like it spicy* 1 thai chili thinly sliced
Potstickers | Basics with Babish
At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can't find those in your local grocer, we've got you covered with a non-traditional but low-impact method for making the dough from scratch as well!
I don't show how to crimp dumplings very well, so check out this much more informative tutorial on dumpling-folding:
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How to Make Chinese Dumplings (recipe) 饺子
The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky mouthfeel.
Print recipe at:
Dumpling filling recipe:
Ingredients:
500 grams (4 cups / 18 ounces) all-purpose flour
265 milliliter (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)
About 4 cups preferable dumpling filling
I strongly recommend you to read my original post before cooking. It contains a lot of notes and information about cook, store, deal with leftovers etc.
Find more information at
You might also like:
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
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???? Dad's MOUTHWATERING Potstickers (鍋貼)!
Watch Daddy Lau teach us how to make Potstickers. I can personally vouch that my dad's recipe is absolutely delicious!
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If you don't live near an Asian market, you buy these online / on Amazon:
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- Light Soy Sauce (Handcrafted):
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- Dark Soy Sauce (Handcrafted):
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How to Make Pierogi (The Polish Chef) --
Making Norwegian Potato Klub -- Jena Vander Broek --
Best Katayef Assafiri with Kashta Recipe (Suha's Dishes) --
How to Make Armenian Manti (Հայկական Մանթի) | Manti Recipe (Eats With Gasia) --
Pantrucas o Pancutras (Alvaro Barrientos Montero) --
Nepali chicken MOMO / Dumplings | How to make MOMO | Taste of Nepal | Nepali Food Recipe (Yummy Food World) --
(Sanshu came to Pan Dao) --
Juicy, Meaty Pan Fried Dumpling from Shanghai (Goldthread) --
做锅贴有人用面水(家常菜日记) --
BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe (Souped Up Recipes) --
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⏲ CHAPTERS ⏲
00:00 - Start
00:16 - Cut chicken
00:44 - Is it the same method with pork?
01:14 - Create marinade
01:52 - Mix marinade with chicken
02:11 - Chop vegetables
02:33 - What are good vegetarian fillings?
03:02 - How do you keep the filling juicy?
03:22 - Blanch vegetables
03:37 - Cut ginger
04:17 - Mix filling together
04:36 - Background of potstickers and dumplings
05:16 - Wrap potstickers
05:53 - What brand of wrappers do you use?
06:45 - Mommy Lau wraps dumplings
08:42 - Freezing & thawing dumplings
10:02 - Cook potstickers
10:20 - How to cook potstickers faster
10:40 - What if you add too much water?
11:27 - How do you know when they’re done?
11:42 - Finish & plate!
11:55 - Create dipping sauce
12:23 - Meal time!
12:33 - Did parents eat potstickers in China?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Make juicy potstickers at home | Pan fried dumplings with a crispy skirt
I made this dish a little while ago for babe and there was a lot of commentary around the name of this dish. Yes, you can call them dumplings, gyozas or momos but the term potsticker (or pot stick) is the literal translation of the Chinese word for this style of dumpling. Enough about that, let’s start cooking these delicious bad boys.
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Recipe
The below amounts make enough mix for two packets of dumpling wrappers. This recipe will make enough dumplings for eight adults.
Ingredients
- 500g pork mince (not lean!)
- 1/2 wombok cabbage
- 1 tbsp soy souse
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp salt (plus more for the cabbage)
- 4 garlic cloves
- 3 spring onions
- Thumb sized piece of ginger
- 2 packets of dumpling wrappers
- Oil for frying
- 3 tsp flour for the lace
Method
1. Start by cutting your cabbage finely and seasoning it well with salt, set aside for 30 minutes.
2. After 30 minutes, rinse the cabbage and water and squeeze out as much water as you can from it.
3. Grate your ginger and garlic very fine on a microplane.
4. Slice your spring onions very fine as well.
5. Mix everything for the dumpling mix together.
6. Fold your dumplings the same way as shown in the video.
7. To create the lace, add half a cup of water with 3 tsp of all-purpose flour and use this to steam the dumplings once you have good colour on the bottom.
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.
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