Steamed, pan fried and served with a delicious dipping sauce, potstickers are a favorite appetizer or snack. If you eat enough of them they can certainly be your meal! These dumplings are crispy on the outside and soft on the inside. Once you start, you can't stop!
One of the many kinds of dumplings, potstickers are steamed the pan fried giving them both a crispy and soft texture at the same time. You can really fill it with anything you like from chicken to pork and shrimp. Check out my fillings blogs for ideas on combinations.
The tart dipping sauce balances the fat in the potsticker filling. Cut in half and dip or poke a hole and pour a little into each pocket for a burst of flavor in every mouthful.
Ingredients (makes 45 potstickers)
Dipping Sauce (makes 1/2 cup)
3 Tablespoons fresh ginger, grated
2 stalks scallions, finely sliced
1/3 cup soy sauce
3 Tablespoons vinegar
2 Tablespoons sugar
Filling
1 lb ground pork
1 cup nappa cabbage, finely chopped (100 g)
4-5 large dried shitake mushrooms, rehydrated and finely chopped
1/2 cup scallions, finely chopped (30 g)
1 Tablespoon ginger, grated (10 g)
1 large clove garlic, finely minced (5 g)
1 Tablespoon oyster sauce
1 Tablespoon rice cooking wine
1 Tablespoon sesame oil
1 Tablespoon corn starch
1 Tablespoon soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon white pepper
1 pack of round dumpling wrappers, thick (usually comes in 1 lb packs), thawed if frozen
Directions
Prepare dipping sauce. In a small bowl, add all of the ingredients mixing until the sugar is dissolved. Cover and set aside until needed.
In a medium mixing bowl, add all the ingredients for the filling and mix until evenly distributed. If you want you can scoop a tablespoon of filling and microwave for 30 seconds on high to taste and adjust to your preference.
Get a small bowl of water, a damp towel and tray lined with parchment paper ready.
Place a rounded teaspoon of filling in the center of the wrapper. Dip your finger in the water and moisten around the inside edge of the wrapper. See above for a pleated fold or you could simply fold in half. Make sure to pinch the edges to seal. I like the pleated fold because it make a surface for the potsticker to sit up nicely in the pot.
There should be exactly enough filling for wrappers but if you do have extra, wrap up any and save for wontons, soup, steamed baos or throw in fried rice. Or you could freeze to use for another time.
In a medium/large non-stick skillet on medium high heat, add 4 Tbs vegetable oil and arrange as many potstickers as will fit in a single layer or as many as you plan on eating. Add 1 cup water and cover. When the water is boiling, turn the heat down to medium and continue cooking until all the water is evaporated, about 5-7 minutes. Once the water has evaporated it is time to allow the bottoms to brown and crisp up. Keep an eye on them, lifting gently to check the bottoms. Should take an additional 5 minutes until they are nicely golden brown.
Repeat with a second batch or freeze remaining potstickers on the tray in the freezer. When they are frozen solid, transfer to a zip top bag and store in freezer until ready to eat.
Serve hot with the dipping sauce. Enjoy!
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