Soft & Crispy Potsticker Dumplings (Gyoza's)
These potsticker dumplings are packed with flavour, and the dipping sauce that goes with it is the perfect accompaniment. These dumplings are steamed and fried, creating a soft and crispy texture. Once you get past the shell, you then taste the beauty of the simple filling. I highly recommend trying this recipe. Please enjoy.
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Recipe -
Potsticker Filling -
250g (8.8oz) - Pork or Chicken Mince
1 tsp (10ml) - Soy Sauce
1/2 tsp (2.5ml) - Chinese Rice Wine
1/2 tsp (2.5ml) - Sesame Oil
1/2 tsp (2g) - Corn Flour
10 (3g) - Chive Sprigs, Thinly Sliced
100g (3.5oz) - Water Chestnuts, Finely Chopped
3 - Shiitake Mushrooms, Finely chopped
2.5g (0.1oz) - Ginger Paste - Use A Microplane
Pinch of Ground White Pepper
200g (7oz) - Chinese Cabbage (Wombok), Thinly Shredded
Big Pinch of Salt (For Cabbage)
Potsticker Dipping Sauce -
1/4 Cup (60ml) - Soy Sauce
1/4 Cup (60ml) - Chinese Black Vinegar
1 tsp (5ml) - Sesame Oil
1 - Garlic Clove, Minced
2.5g (0.1oz) - Ginger Paste - Use A Microplane
1 - Spring Onion (Scallion), Thinly Sliced
Notes -
If you can't find black vinegar, you can substitute white rice vinegar/rice wine vinegar, which is usually more readily available, even in regular supermarkets. If you cant consume alcohol, use white or malt vinegar.
Pork is optional and can be substituted with chicken and seafood.
#dumplings #potstickers #chinesefood
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.
How To Make Prawn Potstickers with Homemade Dumpling Wrappers - Marion's Kitchen
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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.
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
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.
Whole Shrimp Potstickers - Food Wishes
I love potstickers, and while the traditional pork filling we featured in our video is amazing, sometimes you’re in the mood for something different, so I decided to go with shrimp, and to see what would happen if I left them whole. What happened was awesome. Enjoy!
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