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
Shrimp Pot Stickers Recipe
These shrimp pot stickers are definitely better than store bought ones. Crunchy bottom and juicy filling. They're easy to make with only a few basic ingredients. Dip them in the homemade sauce, super delicious!
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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
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How to Make Pot Stickers | Appetizer Recipes | Allrecipes.com
Get the top-rated recipe for Pot Stickers at
Watch how to make traditional Chinese dumplings stuffed with ground shrimp and beef, ginger, shallots, and seasonings. Fry the pot stickers briefly before steaming them until tender. Then serve with a delicious soy dipping sauce.
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BETTER THAN TAKEOUT - Pork & Chives Potstickers Recipe
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Potstickers is a type of dumplings. In this video, you will learn 2 of my secret techniques that will ensure your pot stickers turn out perfect.
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How to knead the dough:
INGREDIENTS FOR POTSTICKERS
**FOR THE SKIN**
- 10 ounces of bread flour
- 4.5 ounces of water
- 1/2 tsp of salt
**FOR THE FILLING**
- 0.5 pound of ground pork (15% fat)
- 1.5 ounces of ginger and garlic water
- 1 tbsp of soy sauce
- 1.5 tsp of dark soy sauce
- 1 tsp of sugar
- 1/2 tsp of salt or to taste
- 1 tsp of white pepper
- 4 ounces of non-flavored chicken stock (Homemade chicken broth -
- 5 ounces of Chinese leek (diced)
- 3 ounces of carrot (minced)
Potstickers | Easy Homemade Potsticker Recipe
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #easypotstickers #bestpotstickers
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Potstickers part 1 of 2
Its a Run the Jewels and potstickers kind of morning.