How to Cook Appetizing Potstickers with dough recipe

Potstickers with dough recipe. Why This Potsticker Dumplings Recipe Is So Good. Perfect potstickers from scratch - crisp bottoms that are not greasy, steamed filling that's not soggy. Put your wooden spoon down and it's time to work the dough with your hands.

We learnt how to make Potsticker or Dumpling dough, to make Potsticker/Dumpling wrappers at home! As a bonus we also learnt how easy it actually is. This simple but classic Asian recipe is one that everyone needs in their recipe collection. You can cook Potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you cook that.

Ingredients of Potstickers with dough recipe

1. You need 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. Prepare 2 cloves of garlic crushed.
6. Prepare 2 Tbsp of fresh ginger grated.
7. It's 4 oz of water chestnuts finely diced.
8. Prepare 1/2 tsp of ground white pepper.
9. Prepare 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. It's of For the dough.
14. It's 2 1/2 cup of AP flour.
15. It's 1/2 tsp of salt.
16. Prepare 1 cup of hot water.

You'll never go back to packaged when you make this homemade potsticker wrappers dough. 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 dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is.

Potstickers with dough recipe instructions

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 won't 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. (Don't 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. I'll 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 wasn't 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!.

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. An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the.

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