Potstickers
Potstickers are the best of both worlds. They’re fried to create sort of a crisp bottom and then steamed in water and hot oil to make them moist and oozing with goodness. Have plenty on napkins on hand. You might need them.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 lb ground pork
- 5 shrimp medium
- 1 leaf cabbage finely cut
- 3 tbsp cilantro (leaves) leaves
- 1 tsp white pepper
- 1 tsp rice wine
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 3 tbsp ginger grated
- 20 dumpling skins (about 4” diameter)
- 1/2 cup water
- 6 cups canola oil for frying (subs vegetable, grapeseed, or sunflower seed)
Instructions
- Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter.
- Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside.
- To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest. (Please refer to this video or this guide for folding/pleating potstickers.)
- To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.
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