Fun! Fun! Fun! I made potstickers!
It’a been on the list for a while. But I’ve never cooked Chinese, so I just never needed an appetizer to match. This week I decided it was time. I was making Kung Pao Chicken (ok, so maybe that’s not REAL Chinese) and potstickers were in order!
There was a bit of chopping involved.
But that was the hardest part. At least for the filling.
And there was a dough. I was skeptical at first, because all the recipes called simply for flour and water. But it worked!
I rolled out little 4″ discs and plopped on some filling.
And then I made little pleated pouches! So damn cute!
I fried the pouches in peanut oil, then poured in some water and covered them so that they could steam.
And they were delicious! Well worth it. I even made extra ones and froze them for later.
PORK POTSTICKERS RECIPE:
1 lb ground pork
1/2 cup napa cabbage, minced
1 stalk green onion, minced
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 TBSP soy sauce
2 TBSP sesame oil
1 TBSP corn starch
- Throw everything in a bowl and mix well. Cover and store in the fridge.
4 cups flour
1 1/2 cup warm water
- Put flour and half of the water in a bowl and stir with a fork. Slowly add in more water, a TBSP at a time. Once it is stiff enough, knead. Keep adding water until it is smooth, but not sticky. You might not use all of the water.
- Cover with a damp towel and let sit for 30 minutes to relax the gluten.
- Cut into chunks and roll into 3-4 inch discs.
- Place roughly 1 TBSP of filling in the center and shape into a pouch.
- Heat oil in a pan over high heat. Place potstickers in pan and fry until the bottoms are nice and browned.
- Shielding your face with the lid, pour in some water (1/2 a cup or so) and cover immediately. Lower heat to medium low and cook for 6 minutes.
- Place potstickers on plate to cool while you mix dipping sauce.
1/2 cup soy sauce
3 TBSP red wine vinegar
1/2 tsp sesame oil
1/2 tsp chili garlic paste
1 tsp minced ginger
1 clove garlic, minced
1/2 tsp sugar
- Mix everything together.