Recipe: Perfect Potstickers with dough recipe

  • 3 min read
  • May 03, 2021

Potstickers with dough recipe. Heat oil in skillet over medium-high heat. Traditionally, hot water dumpling dough is used to make potstickers and steamed dumplings. This produces dumpling wrappers that are more delicate and can be rolled very thinly.

Recipe: Perfect Potstickers with dough recipe Potstickers Recipe (with Potsticker Dough) Jaden. Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining. You can have Potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Potstickers with dough recipe

  1. You need of Filling.
  2. Prepare 1 lb of ground pork.
  3. Prepare 1 1/2 cup of finely chopped cabbage.
  4. You need 2 of green onions finely sliced (white and green).
  5. You need 2 cloves of garlic crushed.
  6. Prepare 2 Tbsp of fresh ginger grated.
  7. It’s 4 oz of water chestnuts finely diced.
  8. Prepare 1/2 tsp of ground white pepper.
  9. It’s 2 Tbsp of soy sauce.
  10. It’s 1 tsp of sesame oil.
  11. It’s 1/4 tsp of cayenne pepper.
  12. You need 1 tsp of cornstarch.
  13. You need of For the dough.
  14. You need 2 1/2 cup of AP flour.
  15. You need 1/2 tsp of salt.
  16. It’s 1 cup of hot water.

For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. PREPΑRE THE WRΑPPER DOUGH: To α lαrge bowl, meαsure in the flour αnd the sαlt. Heat oil in a large skillet.

Potstickers with dough recipe instructions

  1. Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid..
  2. Combine all filling ingredients except pork. Once well combined, add pork and combine..
  3. Cover with plastic wrap and refrigerate until ready to use..
  4. Mix flour and salt. Stir in hot water until shaggy dough forms..
  5. Remove from bowl and knead until smooth – about 5 minutes. Knead in additional flour if dough is too sticky..
  6. Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes.
  7. Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out..
  8. Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle..
  9. Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal..
  10. Place on lightly floured pan while you finish the rest.
  11. Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp..
  12. Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Don't let them get too brown in this step, they will brown some more later.).
  13. When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid..
  14. Cook an additional 1-2 minutes so bottoms get nice and brown..
  15. Serve with your favorite dipping sauce!.
  16. My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced.
  17. NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. I'll add another note once I've given this a try..
  18. REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasn't tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!.

Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Directions Make dumplings: In a large bowl, combine pork, broth, white parts of green onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a. Using your finger, rub the edges of the wrappers with water.


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