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Category: |
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Pot Sticker Dough |
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Ingredients: |
Ingredients: 2 cups all-purpose white flour (or 1 cup white and 1 cup whole wheat pastry flour)
1 egg
1 teaspoon baking soda
3/4 teaspoon salt
1/2 to 3/4 cup water
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Directions: |
Directions:Put the flour in a food processor. Put the egg in a measuring cup and beat with a fork. Turn on the food processor and pour in the egg. Stop the processor and add the baking soda and salt. Put 1/2 cup of water into the measuring cup. Turn on the processor and add 1/3 cup of water. Let the machine run until the dough forms a ball, then process 20 seconds more. Add more water in small increments only if needed. Put the dough in a covered container and let sit 1/2 hour before using. (I use large plastic containers.)
Make more than one batch depending on how much filling you have. I usually do a quadruple batch. You will need about two batches of dough for the below filling. |
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Pot Sticker Filling |
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Ingredients: |
Ingredients: 1-1/2 pound Napa (Chinese) cabbage
2 teaspoon salt
1-1/2 pound ground pork or beef, or a mixture of both
1 teaspoon fresh grated ginger
6 tablespoons soy sauce
1 can water chestnuts
2 cloves garlic
6 green onions, chopped
1 tablespoon sesame oil
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Directions: |
Directions:Finely chop the cabbage and put in a large bowl. Add the salt and toss to mix well. Let sit 1 hour, then squeeze out the water. To the cabbage add the pork and soy sauce. Put the water chestnuts into the food processor and pulse until coarsely chopped. Add the garlic and pulse a few seconds. Add the green onions and pulse until the mixture is finely minced. Add to the pork/cabbage mixture and mix thoroughly with your hands. |
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Pot Sticker Assembly & Cooking |
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Ingredients: |
Ingredients: 2 batches Pot Sticker Dough
1 batch Pot Sticker filling
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Directions: |
Directions:TO FORM THE WRAPPERS: Working on a floured surface with floured hands, roll out dough to form a long ‘noodle’ 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin or a glass. The dumpling wrapper should end up about 3 inches in diameter.
MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Moisten the edges lightly with water. Fold the wrapper in half to form a half moon shape. Starting on one end, fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
COOKING THE DUMPLINGS: In a hot sauté pan, coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have the pan cover ready and add 1/2 cup of chicken stock or water, cover immediately. Be careful, the liquid will splatter! Check them in 5 minutes as more liquid may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. Cook about 20 minutes on low heat. Serve with Spicy Soy Dipping Sauce.
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Spicy Soy Dipping Sauce |
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Ingredients: |
Ingredients: 1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup minced scallions
1 teaspoon sesame oil
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Directions: |
Directions:Combine all and serve in a small bowl. |
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This recipe for Pot Stickers is from