Pot Stickers Recipe

Looking for an easy Pot Stickers recipe? Learn how to make Pot Stickers using healthy ingredients.


Submitted by muffins_go_rawr

Makes 60 servings



I tried to make these as traditional as possible. They're so good and I can't get enough!

Recipe Ingredients for Pot Stickers

6 cups all-purpose flour
1 1/2 cups water
3/4 pound (about 1/2 large head) napa cabbage, finely minced
3/4 cup garlic chives, cut into 1/8-inch segments (optional)
1 pound ground pork (preferably not too lean)
1 garlic clove, minced
1/2 teaspoon minced fresh ginger
4 teaspoons soy sauce
2 teaspoons medium sherry
1 teaspoon sesame oil
1/2 teaspoon kosher salt

Recipe Directions for Pot Stickers

  1. **Taken from SFgate.com**

  2. The dough: Put flour in a bowl; make a well in the center. Gradually pour in the water, stirring with a wooden spoon. When dough forms in small pieces, knead it together with one hand, adding more water to make a soft, sticky dough. Knead on a flat surface for about 5 minutes. Return to bowl, cover with a towel and set aside for at least 30 minutes.

  3. The filling: You may cut cabbage into 1-inch segments and pulse in a processor. You may do the same with garlic chives. But it's better to cut both by hand. Take cabbage by the handful; gently squeeze out some of the moisture. Stir both vegetables into pork. Add garlic, ginger, soy sauce, wine, sesame oil and salt. Stir until you have a light mixture.

  4. The dumplings: Separate dough into 3 or 4 equal pieces. Roll each into a log, 1/2 to 3/4 inch in diameter. Cut each log into 1/2- to 3/4-inch segments, about 1/3 ounce each. Roll each segment into a ball, then gently flatten it into a disk. Using a 1-inch diameter rolling pin, roll each disk into a 2 1/2- inch-diameter circle. Work with 1 dough circle at a time, keeping the rest covered with plastic wrap so they don't dry out. Hold a pastry circle in the curve of your fingers; place a rounded teaspoon of filling in the center.

  5. To boil dumplings: Bring 1 1/2 to 2 quarts water to a rolling boil in a wok or sautee pan. Place 1 cup of cold tap water on the side. Drop about 25 dumplings into the water -- don't crowd them. Bring to a boil and add 1/2 cup cold water to cool the boiling water. Bring to a boil, cool again with remaining cold water, then scoop out dumplings and serve.

  6. To make potstickers: This is what you do with leftover, boiled dumplings -- fry them. However, if you want to fry uncooked dumplings (fresh or frozen), here's how: Heat a 10-inch nonstick skillet; add 2 to 4 tablespoons oil and heat until almost smoking. Place dumplings in pan in a circle with a few in the center. Fry until bottoms brown. Shake pan often so dumplings don't stick. Add enough water to come up 1/4-inch on the dumplings, then cover pan immediately. Cook over high heat for 5 to 8 minutes. Uncover and if wrappers look translucent, keep cooking until all water has evaporated and only oil remains. Shake pan often. Invert pan on a plate to keep circular form of dumplings and to present browned bottom sides up.

Categories

Appetizers, Asian

Nutrition Facts
Serving Size 33.0g
Amount Per Serving
Calories
60
Calories from Fat
4
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
48mg
2%
Potassium
64mg
2%
Total Carbohydrates
9.7g
3%
Dietary Fiber
0.4g
2%
Sugars
0.1g
Protein
3.5g
Vitamin A 6% Vitamin C 5%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in sugar
  • Very high in selenium
  • High in thiamin
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