Chinese Dumplings Potstickers From Scratch 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.

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Mix first 10 ingredients in a bowl.
• Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
• Moisten edges with water, fold over and press to seal edges.
• Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
• When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
• Remove from pan.
• Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
• Keep warm on a plate covered.

POTSTICKERS (CHINESE DUMPLINGS)

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

POTSTICKERS RECIPE (WITH POTSTICKER DOUGH)

Steps:

• To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling and the dipping sauce.
• In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
• In a separate bowl, mix the ground pork with soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil. Add in the chives, water chestnuts and mushrooms.
• Back to the cabbage - grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well. You can cook a spoonful of filling in a small frying pan for a taste, if you'd like.
• Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
• Mix together dipping sauce ingredients. Set aside until ready to serve.
• Have 1/4 cup water and a tight-fitting lid for your pan at the ready, by your stove. Heat a large, nonstick frying or saute pan over medium heat. When hot, swirl in a little cooking oil, just enough to swirl around. Carefully lay potstickers into the pan, they can touch a little, but do not overcrowd. Cook for 1-2 minutes, then peek under one or two potstickers to see if the bottoms have lightly browned. Adjust your heat if needed.
• When lightly browned, it's time for the steaming. In one hand, have the lid ready. In the other, carefully pour in 1/4 cup of water into the pan. It will splatter, so please be careful. Immediately cover pan with the lid to trap the steam. Let cook for 2 minutes, then open the lid. Continue cooking for another 2 minutes, until all of the water has evaporated. Take a peek under the potsticker. You can add a little more cooking oil if it has trouble browning (but only after all the water has evaporated, otherwise it will splatter.) Shake the pan to loosen the potstickers, swirl in the oil and tilt pan to distribute the oil. When bottoms are nicely browned, plate and serve with dipping sauce.

HOW TO MAKE CHINESE DUMPLINGS (JIAOZI)

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
• Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
• In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
• Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
• Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
• Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
• Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
• Slow down your heat and heat until the bottom becomes crispy and golden brown.
• Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

CHINESE DUMPLINGS (POTSTICKERS) RECIPE

Steps:

• In a large bowl, combine all pork filling ingredients until well combined.
• You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
• Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
• If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.
• Once you have filled the dumplings you can freeze them or eat them fresh.
• Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.
• Then place in a ziplock baggie, where they can be frozen for up to 3 months.
• Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
• Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
• Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.
• Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.
• Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.

CHINESE DUMPLINGS (POTSTICKERS FROM SCRATCH)

Steps:

• 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 inches length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter.
• Method:.
• 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.

HOMEMADE DUMPLING DOUGH

Steps:

• In a bowl, mix the flour and salt together.
• Create a well in the middle (like you would when making pasta).
• Slowly add about 130 ml of the hot water, while mixing with chopsticks or a fork until the flour forms clumpy bits. You can alternate mixing and pouring water, if that's easier.
• Add up to 70 mL of the rest of the hot water (or room temperature water, if using), while mixing, to form a clumpy dough. There will be dry spots and wet clumps of dough.
• Gently mix the dough by hand to bring it together to form a scraggly dough, with no dry spots. Cover the bowl with plastic wrap and let it rest for 20 - 30 minutes. If it's too wet, add a little more flour. If too dry, add just a little water (about ½ tsp at a time).
• After 20 - 30 minutes, the dough will have completely hydrated, and be soft enough to knead.
• Knead the dough for a few minutes until it looks smooth and feels supple (ear lobe soft).
• Roughly separate the dough into 4 portions, and wrap them in plastic wrap (or place them in ziploc bags) and let the dough rest for at least 30 minutes at room temperature (I prefer to leave it for 1 hour).
• You should get a dough that is soft, not sticky, and firm enough to hold its shape.
• Place the flour and salt in the bowl of your mixer.
• Stream in the 130 ml of hot water, while running the mixer on low.
• Replace the mixer attachment with the kneading attachment. Add the rest of the hot water (or room temperature water) while kneading the dough. You should be able to form a scraggly dough.
• Knead the dough until you have a soft, supple, smooth dough.
• Portion the dough into 4, and wrap each portion in plastic wrap or put it in ziploc bags, and let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).
• Process the flour and salt for a few seconds to mix.
• In a steady stream, pour about 130 mL of the hot water while the processor is running. Add the rest of the water, until the mix starts to resemble very coarse crumbs.
• Turn the dough out onto a lightly floured surface.
• Using your hands, bring the flour clumps together to form a soft but firm ball of dough. Adjust water or flour as needed (if the dough is too dry or too wet).
• Knead the dough further on your work surface for a few minutes (2 - 5 minutes). Use flour sparingly if the dough is getting sticky. You're looking for a smooth, soft, and supple dough (ear lobe soft).
• Divide the dough into 4, and wrap each portion in plastic wrap (or place it in ziploc bags). Let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).
• If you're using the dough the following day instead, place it in the fridge (sealed in plastic bags), and then return it back to room temperature before handling it.
• Lightly dust your work surface and rolling pin with flour, and have a clean cloth napkin and a well floured area ready to place your cut wrappers. I like to keep a little extra flour in a bowl or shaker, to use as needed.
• Take one portion of dough, and roll it out into a tube that's about 1 ½ inches in diameter. Make sure the tube has an even thickness throughout.
• Cut the tube into 8 or 9 equal portions. While you work with each individual portion, cover the other portions with a cloth napkin or plastic wrap to prevent them from drying out.
• Place one portion of the dough on a lightly floured surface, with the cut side down.
• Press down on the dough with the heel of your palm to flatten it slightly. Then, using a small rolling pin, roll out the dough into a circle that is about 2.5 - 3 inches in diameter.
• While holding up one end of the wrapper with your fingers, use the rolling pin to roll out the opposite end of the dumpling wrapper. Apply light pressure with the rolling pin when rolling out the dough.
• Rotate the dumpling wrapper with one hand (from the end that you're holding up), and roll out the edge of the dumpling wrapper right around the circle with your other hand (please see video below for reference).
• This method will take some practice to get it right. You should end up with a dumpling wrapper that is about 4 inches in diameter, and slightly thicker in the middle.
• EASIER OPTION - Place the flattened dough on a lightly floured surface and roll it out (while rotating) using a small rolling pin, until you have a round dumpling wrapper that is about 4 inches in diameter.
• Store the dumpling wrappers on a lightly floured work surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.
• Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.
• Set the pasta roller to the thickest setting. Flatten one portion of dough, and feed it through the pasta machine. Fold it in half, and roll it through the pasta machine again.
• Repeat this process, while reducing the pasta thickness setting, until you have a dough sheet that is about 2 - 3 mm in thickness.
• Once the dough is rolled out, place it on a lightly floured work surface. Cut out dumpling wrappers using a well floured cookie cutter (about 3.5-4 inches in diameter).
• OPTIONAL - Re-knead the leftover dough and let it rest for about 45 minutes (while covered). This can be re-rolled in the pasta machine once more to cut out more dumpling wrappers. Make sure to let the dough rest further if it shows any resistance (or shrinkage).
• Store the cut dumpling wrappers on a lightly floured surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.
• Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.

CHINESE DUMPLINGS

Steps:

• For Dough:.
• Place flour in a bowl and make a well.
• Crack eggs in a separate bowl and lightly whisk.
• Add eggs, oil, and half the water and mix together to make a dough.
• Add more water as needed. The dough should not be sticky (similar to pasta dough).
• Knead dough on a floured surface for about 10 minutes.
• Cover and set dough aside to rest for 1/2 hour.
• For filling:.
• Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
• Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
• To assemble:.
• Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
• Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
• Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
• Do the rest of the rounds.
• To cook:.
• Steam the dumplings for 12 minutes.
• You can serve them as is or you can then:.
• Stir-fry them in a little peanut oil just until they get a little crispy.
• Serve them with your favorite dipping sauces.
• Enjoy.
• If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.