Potstickers with dough recipe
Potstickers with dough recipe

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, potstickers with dough recipe. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Place flour and kosher salt in a mixing bowl. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. This recipe will be enough for an entire batch of potstickers made from the dough above.

Potstickers with dough recipe is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Potstickers with dough recipe is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Potstickers with dough recipe:
  1. Make ready Filling
  2. Take 1 lb ground pork
  3. Make ready 1 1/2 cup finely chopped cabbage
  4. Make ready 2 green onions finely sliced (white and green)
  5. Take 2 cloves garlic crushed
  6. Prepare 2 Tbsp fresh ginger grated
  7. Prepare 4 oz water chestnuts finely diced
  8. Take 1/2 tsp ground white pepper
  9. Get 2 Tbsp soy sauce
  10. Take 1 tsp sesame oil
  11. Prepare 1/4 tsp cayenne pepper
  12. Make ready 1 tsp cornstarch
  13. Take For the dough
  14. Prepare 2 1/2 cup AP flour
  15. Prepare 1/2 tsp salt
  16. Make ready 1 cup hot water

Sift flour and salt into a large bowl. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Lay a wrapper on a clean, dry surface, and using your finger or a brush,. Growing up in a very Korean household, we had homemade potstickers at least once a week - steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it.

Steps to make Potstickers with dough recipe:
  1. Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid.
  2. Combine all filling ingredients except pork. Once well combined, add pork and combine.
  3. Cover with plastic wrap and refrigerate until ready to use.
  4. Mix flour and salt. Stir in hot water until shaggy dough forms.
  5. Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky.
  6. Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes
  7. Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out.
  8. Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle.
  9. 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.
  10. Place on lightly floured pan while you finish the rest
  11. Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp.
  12. 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.)
  13. 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.
  14. Cook an additional 1-2 minutes so bottoms get nice and brown.
  15. Serve with your favorite dipping sauce!
  16. My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced
  17. 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.
  18. 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!

Lay a wrapper on a clean, dry surface, and using your finger or a brush,. Growing up in a very Korean household, we had homemade potstickers at least once a week - steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it. The perfect potstickers, whether you are making Korean Guun-Mandu, Japanese Yaki-Gyōza or Chinese G uōtiē (Mandarin) / Wortip (Cantonese) are pan fried, crisp-crunchy bottoms without being greasy, and steamed, flavorful filling that's not soggy. The dumpling skin has the perfect bite to it, and the folds of the potsticker are not gummy or too thick. This potstickers recipe is ground pork with mushrooms, cabbage and seasonings, all wrapped in tender dough and cooked until golden brown.

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