Unveiling the Best Homemade Potsticker Recipe
Here's a video on how to make homemade potstickers. These are so good.
Ingredient list-
1/2 medium head napa cabbage minced
1 tsp kosher salt
12 oz ground pork
4 scallions minced
2 large egg whites, lightly beaten
4 tsp soy sauce
1.5 tsp grated ginger
2 garlic cloves
1/8 tsp black pepper
24 gyoza wrappers
3 tbsp neutral oil
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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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How To Make Gyoza (Japanese Potstickers) (Recipe) 餃子の作り方 (レシピ)
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
RECIPE ▶
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces
Ingredients:
1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)
Filling:
¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1 = 2.5 cm) (fresh, grated)
Seasonings:
1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper
Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)
Instructions with step-by-step pics ▶
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Chapters:
0:00 - Intro
0:40 - Prepare the veggies; chop the cabbage
1:06 - Chop the green onion
1:22 - Prep and chop Shiitake Mushrooms
1:40 - Mince Garlic
2:04 - Combine with Ground Pork
2:17 - Additional seasonings
2:38 - Mix and knead the mixture
2:56 - Gyoza wrapping techniques
3:43 - Freeze to enjoy later
4:01 - How to reheat on a frying pan
4:56 - Gyoza dipping sauce
5:03 - Finished dish and full ingredients list
5:26 - Outro
#gyoza #japanesefood #potstickers
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Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe
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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.
The BEST Chinese Potstickers Recipe Ever! ???? CiCi Li - Asian Home Cooking
Today we are going to make potstickers. Potstickers are just like dumplings, but instead of boiling them, we pan-fry and then steam them in the same pan. Today, let’s make the most delicious potstickers.
Potstickers Printable Recipe:
豬肉煎餃做法,中文影片:
Serves: 48 potstickers
Prep time: 1 hour and 30 minutes
Cook time: 10 minutes
Dumpling filling:
1 pound ground pork
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
3/4 cup water
6 tablespoons extra light olive oil (or other cooking oil), divided
2 tablespoons sesame oil
3 cups Taiwanese flat cabbage, minced
2 stalks scallions, minced
4 tablespoons cilantro stems, minced
Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil
Others:
48 gyoza (or dumplings) wrappers
2 tablespoons extra light olive oil, for pan-frying
1/2 cup water, for steaming
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I'm Making Rie McClenny's GYOZA DUMPLING Recipe! | Japanese Potstickers | Marion's Kitchen
Time for another Phone A Friend collab, and this time I'm teaming up with my good friend Rie McClenny to make her gyoza dumpling recipe. These gyozas (Japanese potstickers) have been passed down from her mum, making it a very special recipe indeed. But what's the make-or-break dumpling ingredient? You'll have to watch to find out!
Get the full gyoza dumpling recipe in Rie's debut cookbook, Make It Japanese. Available wherever books are sold!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.