Homemade pot stickers are so versatile–you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Like most foods that have been around for centuries, we’re not exactly 100% certain how potstickers came to be. So while we do know that the actual potsticker origin can be traced back all the way to the Chinese Song dynasty (960 to 1280 A.D.), who invented them and why remains a mystery for the ages
Try some of our other Asian recipes
Pot Stickers
Perfect Pot Stickers and they are easy to make. This recipe is for the wrap, stuffing and sauce.
Print
Pin
Servings: 6
Calories: 438kcal
Ingredients
- 1 lb ground pork
- 4 gloves minced garlic
- 1/2 cup finely chopped green onion
- 3 tbsp finely minced ginger
- 2 tbsp soy sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 pinch cayenne pepper option if you like hot
- 1 1/2 cups finely chopped green cabbage
Dough
- 2 1/2 cups all-purpose flour
- 3/4 tsp kosher salt
- 1 cup hot water (130-150 degrees)
Dipping Sauce
- 1/4 cup seasoned rice vinegar
- 1/4 cup soy sauce
For Frying
- 6 tbsp vegetable oil as need for frying
- 8 tbsp water for steaming
Instructions
- Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
- Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
- When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
- Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
- Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
- Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.
Notes
You can spike dipping sauce with things like hot sauce, garlic, minced green onions, ginger, etc.
From Allrecipes.com
Nutrition
Calories: 438kcal | Carbohydrates: 46.2g | Protein: 19.8g | Fat: 18.8g | Cholesterol: 54mg | Sodium: 1453mg
