recipe: pork potstickers

I’ve been in a major cooking rut lately, cooking the same few meals over and over or ordering takeout. I’m not proud of it. So to snap out of this rut, my plan is to try (at least) one new recipe a week and share it with you. A chance to add some new recipes to my repertoire and to learn to take better pictures of food.

So last week I made potstickers! They are surprisingly easy to make, once you get the hang of pleating. This video was helpful, although I found that pleating from each side to meet in the middle was much easier. My pleats didn’t turn out perfect, but the potstickers held together and tasted pretty darn good.

Pork Potstickers
adapted from Brandi at I made that!

Filling:
1 lb ground pork
1/2 cup napa cabbage, minced
1/4 cup ginger root, minced
2-3 scallions, thinly sliced
3 T soy sauce
2 T sesame oil
1 T corn starch

Dough:
4 cups flour
1 1/2 cup warm water

Dipping sauce:
1/4 cup soy sauce
1 1/2 T red wine vinegar
1/4 t sesame oil
1/4 t chili garlic paste
1/2 t minced ginger
1 clove garlic, minced
1/4 t sugar

Combine all filling ingredients in a bowl and mix well. Cover and store in the fridge.

Combine flour and 3/4 cup of water in a bowl and stir with a fork. Slowly add the rest of the water, one tablespoon at a time, stirring until dough is stiff enough to knead. Keep adding water until it is smooth but not sticky (you likely won’t use all of the water). Cover with a damp towel and let sit for 30 minutes to relax the gluten.

Divide dough into small pieces (roughly the size of a buckeye) and roll into 3-4 inch rounds. With a small bowl of water nearby, place a tablespoon or so of filling in center and use your finger to dampen the outer edge of the dough. Bring up opposite sides of the wrapper and pleat the edges to create a crescent-shaped pouch. Repeat until filling and dough run out.

Heat a splash of oil (peanut or canola) in a pan over high heat. Place potstickers in pan and fry until the bottoms are browned. Shielding your face with the lid, pour in half a cup of water and cover immediately. Lower heat to medium low and cook for 6 minutes. Set potstickers aside to cool for a few minutes while you mix the dipping sauce. Enjoy!

Potstickers freeze wonderfully. Leave them on baking pan for an hour to hardern before transferring to a freezer bag or container. When cooking, add 3-4 minutes when steaming to ensure they are cooked through.

serves 4-6

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5 Responses to “recipe: pork potstickers”


  1. 1 Emily October 21, 2010 at 12:01 pm

    Looks delicious! I will have to try these sometime!!!!

  2. 2 caroline October 21, 2010 at 12:28 pm

    looks delicious. can’t wait to see what else you cook up!

  3. 3 E R I N October 25, 2010 at 1:21 am

    your
    blog
    makes
    me
    so
    hungry!

  4. 4 Sarah November 3, 2010 at 6:32 am

    Wow! These look so good! Can’t wait to try them :) What are your fav things to cook?

  5. 5 jane November 25, 2010 at 5:49 pm

    Looks like Chinese dumpling :)


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