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
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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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.
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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.
Chinese Potstickers Recipe
See how easy it is to make these delicious potstickers using Gourmet Garden Garlic, Ginger & Cilantro. Great for Chinese New Year!
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 Dumplings (aka Wor Tip / Cantonese Style Potstickers) Recipe (窩貼) with Papa Fung
Every country has its own variation of this dish, the basics of a dumpling is a wrapper filled with something. Our version is the classic Cantonese Potstickers that is filled with juicy pork and cabbage.
Timestamps:
0:00 Intro
0:17 Part 1: Filling
1:49 Part 2: Wrapper
2:44 Part 3: Assembly
3:31 Finale
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CANTONESE STYLE POTSTICKER RECIPE
This recipe makes around 50 dumplings.
[ INGREDIENTS ]
FILLING
1.5lbs Ground Pork
1 Piece Ginger
1 Bunch Green Onion
1/2 Cabbage
** 2tsp Salt **
2tbsp Sugar
1/4Cup Water
2tsp Sesame Oil
1tbsp Dark Soy Sauce
1tsp Soy Sauce
White Pepper (to Taste)
WRAPPER
227g Hot Water
454g All-Purpose Flour
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[ DIRECTIONS ]
FILLING
1. Dice up cabbage, green onion, ginger (try to make ginger pieces as fine as possible).
2. Mix pork until sticky, then add water a little bit at a time (can split water up into 3 times) until the pork has completely absorbed the water and has as sticky consistency.
3. Slowly add in chopped vegetables and let it mix until combined. Add in sugar, salt, pepper, both soy sauces, sesame oil and mix until combined.
WRAPPER
1. Combine water and flour together and knead until smooth. Wrap and let it sit for 20mins.
2. Rip a piece of dough and roll it into a log. Divide the dough into even pieces. Take each piece, squish it flat and then roll it into discs, where the centre is a bit thicker and the sides are thin.
ASSEMBLY
1. Place filling in the centre of the dough, fold the dough in half and squeeze the sides together to seal the dumpling, place the dumpling on the table to flatten the bottom.
2. Heat the frying pan, add some oil. Pan-fry the dumpling until the bottom is golden brown. Add some water and place a lid over top to steam the dumplings until it is fully cooked, then serve.
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餃子
這食譜份量可以做三十至三十五隻。
[ 食材 ]
饀:
1.5lbs 碎豬肉
羗一塊
青蔥一扎
1/2 紹菜半棵
** 2tsp 鹽 **
2tbsp 糖
1/4Cup 水
2tsp 麻油
1tbsp 老抽
1tsp 生抽
白胡椒粉少許
皮:
227g 熱水
454g 麵粉
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[ 制作 ]
饀:
1. 將紹菜,青蔥和羗切碎。
2. 碎豬肉先搞至起膠,再分三次加水搞至起膠,加入切碎的菜,青葱和????拌勻再加調味料拌勻。
皮:
1. 熱水倒入麵粉中搞勻,取出搓至幼滑,用保鮮紙覆蓋靜置二十分鐘。
2. 掐出細粉糰搓長條形再切開小粒,用檊麵棒碌開小粉糰成圓形,要中心厚外邊薄些。
组合:
1. 將餡料放在中間然後對半摺起,搯緊邊位以防漏,放在檯面以定型。
2. 燒熱平底鑊加油,放鍋貼煎至金黃色,加些少水蓋上鍋蓋焗至熟即完成。
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Music/Sound Credits:
Cream (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
SECRET FAMILY RECIPE: CRISPY Taiwanese Potstickers
Lunar New Year is my favorite time of the year when I spend time with my family and eat yummy food! Growing up, I would always watch my mom and my grandma prepare a HUGE feast in the kitchen every Lunar New Year, and my favorite dish is my family’s secret recipe for the BEST Crispy Taiwanese Potstickers. The wrapper is made from scratch, while the filling is always super juicy and flavourful. I know many of us can’t spend Lunar New Year with our loved ones this year, so I am excited to have my mom here to share her secret recipe and family traditions with you so we can all feel a little closer to home.
#SHORTS
FULL RECIPE: