Potstickers with dough recipe - Turned out great! Very moist.. Today I am sharing this Potstickers with dough recipe! A quick and easy dinner that is ready in under 40 minutes! 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. Begin kneading the dough in the bowl, working to pick up all of the. How to make Perfect Potstickers from scratch, including the recipe for the dumpling dough, Chicken and ginger filling and a spicy dipping sauce!
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 with 16 Ingredients and 18 steps. See the following guide!
Ingredients for Potstickers with dough recipe:
- 1 lb ground pork.
- 1 1/2 cup finely chopped cabbage.
- 2 green onions finely sliced (white and green).
- 2 cloves garlic crushed.
- 2 Tbsp fresh ginger grated.
- 4 oz water chestnuts finely diced.
- 1/2 tsp ground white pepper.
- 2 Tbsp soy sauce.
- 1 tsp sesame oil.
- 1/4 tsp cayenne pepper.
- 1 tsp cornstarch.
- For the dough.
- 2 1/2 cup AP flour.
- 1/2 tsp salt.
- 1 cup 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.
Step by step how to cook Potstickers with dough recipe:
- Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid..
- Combine all filling ingredients except pork. Once well combined, add pork and combine..
- Cover with plastic wrap and refrigerate until ready to use..
- Mix flour and salt. Stir in hot water until shaggy dough forms..
- Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky..
- Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes.
- Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out..
- Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle..
- 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..
- Place on lightly floured pan while you finish the rest.
- Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp..
- 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.).
- 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..
- Cook an additional 1-2 minutes so bottoms get nice and brown..
- Serve with your favorite dipping sauce!.
- My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced.
- 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..
- 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!.
Like boiled jiaozi, potstickers are made with a hot water dough. Hot water dough is one of the secrets to Chinese cooking—using boiling water gives the dough greater elasticity, so that it holds its shape Most recipes for boiled and steamed dumplings (such as jiaozi and siu mai) use a hot water dough. We've asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Just follow the same cooking instructions in the recipe, super easy! If you are looking for a quick and flavorful dipping.