Potsticker Dumplings

There’s much that I appreciate about my Asian heritage, especially the food, more so now than ever. Growing up Asian American was not easy and I felt like I had to subdue my Asian culture in order to be “cooler.” Along with this came me not appreciating a lot of traditional Asian foods that I am now so thankful for. Dumplings fell under that list of things. I have no idea why I didn’t like them that much growing up because now I fricken love them, especially in potsticker form.

Homemade potstickers/dumplings do take a bit of effort to make, but they’re so worth it. They taste SO much better. And they remind me of my childhood. These ones that I made are pork loin and cabbage. My mom always makes them with pork, shrimp, and Chinese chives. No matter what combination you use, they’ll turn out tasty!

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Ingredients

  • 300g all purpose flour
  • 200 ml boiling water
  • Pinch of salt

Filling

  • 2/3 lb (300g) pork, shrimp, beef, or mix
  • 1/2 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1/2 teaspoon salt
  • 3 tablespoons cold water
  • 1 tablespoon shaoxing rice wine or dry sherry
  • 2 teaspoons soy sauce
  • 2 tablespoons sesame oil
  • 1/2 lb (200g) finely chopped vegetables (cabbage, bok choy, leeks, chives)
  • 2 scallions, finely sliced
  • 2 teaspoons fresh ginger, finely diced
  • 1 clove garlic, finely diced

Dipping Sauce

  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar (or your favorite Asian vinegar)
  • 1/2 teaspoon chili oil/peppers

To Cook

  • 1 tablespoon oil
  • 100 ml water

Instructions

  1. Mix the flour, salt and boiling water in a large bowl you have a rough ball shape. Remove from the bowl and knead for 10 minutes until smooth. Cover with cling film and rest for 20 minutes.
  2. Combine the pork mince, baking soda, corn starch, seasonings, and liquid ingredients. Stir vigorously in one direction until all the liquid is absorbed and the pork begins to bind to itself. Mix in the vegetables, spring onions, ginger and garlic.
  3. Lightly flour your work surface. Divide each piece of rested dough into 16 even-sized pieces. Lightly dust the dough pieces with flour. Place a piece onto the work surface with its cut side down, and flatten with a floured palm. Roll each piece of dough into a thin disc, roughly 8 cm in diameter. You can also roll the dough into 1mm thickness and use a 8 cm cookie cutter.
  4. Place a heaped teaspoon of filling into the center of each wrapper. Fold over into a half moon shape. Cradle the wrapper in one hand and use the other hand to create pleats along the edge furthest away from you, pinching the two edges together after each pleat as you go, to create a crescent shape. Avoid getting any filling on the edges and be sure to pinch firmly as you pleat to create a good seal.
  5. Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the cold water and immediately cover with a lid (or a heavy plate if your pan doesn’t have a lid). Let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily. You might need a spatula to help them along if they are a little sticky, being careful not to break the wrapper.
  6. Repeat with the second batch. While the dumplings are cooking, prepare the spicy soy sauce by mixing sesame oil, soy sauce, and chili oil.
  7. Serve the dumplings in a big pile, making sure to show off the golden bottoms. Drizzle the spicy soy sauce on top, or serve on the side for dipping.
  8. You can always freeze the dumplings that you don’t use and pop them out whenever you want to eat them!

Adapted from Dumpling Sisters.

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