I made that!


Posted in All Things Pork, I Like Salt Too by brandi on March 2, 2010

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 Filling:

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.

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.


10 Responses

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  1. Molly said, on March 3, 2010 at 5:30 pm

    Your pouches are So. Perfectly. Pleated! You’re amazing.

  2. Kate said, on March 9, 2010 at 1:21 pm

    Potstickers are that easy? I never knew. Or perhaps you’re just making them look that easy….

  3. Exclusive in Italy said, on April 29, 2010 at 6:45 am

    Dear Brandi, you rock!

  4. […] Potstickers adapted from Brandi at I made […]

  5. Hadley said, on March 22, 2012 at 7:14 am

    I made these last night with my boyfriend and family! First time cooking all together, so the situation presented lots of opportunities to stress– I bought wonton wrappers at the store. I had some locally grown shitake mushrooms, so we sauteed those and used them in place of the bamboo shoots. YUM and FUN! The moment after they have steamed and we took the lid off the pan and realized they looked just like REAL potstickers was great! Thanks for the recipe.

  6. hadleyeg said, on February 10, 2013 at 5:41 pm

    Made these again last night to celebrate chinese new year! I added mushrooms , carrots, and basil. They were awesome once again and so dang easy. Happy new year brandi!

  7. Lexi said, on February 26, 2014 at 11:28 am

    How many dumplings does this make?

  8. […] Best Fried Rice & Homemade Potstickers (for rice: omit the egg, sub vegan butter, omit oyster sauce, sub olive oil for sesame oil.  for […]

  9. Potstickers | Recipe Source said, on February 9, 2015 at 2:39 am

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