Buddakan Pot Stickers Recipes

PERFECT POT STICKERS

Steps:

• 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.

BUDDAKAN POT STICKERS

Steps:

• Combine all filling ingredients in a large nonreactive mixing bowl and mix by hand, aggressively slamming the mixture against the side of the bowl until thoroughly combined and very sticky.
• Working one wrapper at a time, put a tablespoon of filling in the center of a wrapper. Brush water on one side of the circle.
• Holding the dumpling between the thumb and forefinger of your left hand (or right hand, if left-handed), use your dominant hand to pleat and seal the edges of the sealed dumpling. If you can't pleat the dumplings, just seal. It's going to taste great no matter what you do.
• Stand sealed dumplings on an even surface, gently pressing to flatten their bottoms, and cover gently with a damp cloth or paper towel.
• When all the dumplings are filled and sealed, heat 1/2 of the vegetable oil in a flat-bottomed, lidded skillet until hot but not smoking.
• Arrange half the dumplings flat-side down in the hot oil and cook, uncovered (3 minutes). Add the water, cover tightly with the lid, and reduce heat to medium.
• Cook 10 minutes, until all the liquid has evaporated and the dumplings are crisp on the bottom. Shake pan to loosen dumplings; turn out onto a plate and cover with foil.
• Repeat with remaining dumplings. Serve warm with soy and chili sauce for dipping.