Chinese Dumplings Recipe (Potstickers) – Steaming hot potstickers are voiced however crisp, and perfectly irresistible. You ’ ll sleep together this easy chinese dumplings recipe with homemade dipping sauce !
Easy Potstickers Recipe
Believe it or not, I learned to make chinese dumplings on a chocolate table in China over 25 years ago .
25 years ? ! Geeze ! !
When I was 17 years old, and fresh out of high school, I had the opportunity to go oversea on a mission/study trip to the north western state of Xinjiang, China. We spent our days studying chinese history and language, exploring markets and monuments, and making friends .
We spent the summer getting to know our modern friends… Their thoughts on life and sociable issues, family history, and chinese customs .
And of course, that finally led us to food .
They were interested in traditional american cuisine, having listen of strange dishes like grits and stuff turkey. And we were evenly enamored by their day to day dishes, like traditional taiwanese Dumplings a.k.a. Potstickers .
Authentic Potstickers (Chinese Dumplings Recipe)
We decided we would prepare a half-American half-Chinese feast together. So we went to the grocery store in search of ingredients we could turn into something very American, which was quite a challenge in the outside town where we were staying .
We settled on fried chicken and home fries as the american assign, bringing back a solid wimp with its head inactive attached. I ended up with the undertaking of decapitate and cleaning the bird… My first gear have with boning a chicken. Yet even with our limit ingredient options and lack of experience, our dishes turned out fairly well .
Our chinese friends taught us how to make an authentic chinese potstickers recipe, a dish they told us they constantly made at family gatherings .
We sat on the deck around a coffee postpone in a small apartment rolling out circles of dough and learn to properly crimp the taiwanese dumplings… Laughing through our speech barrier, smiling, and making memories that will final a life .
today ’ s potstickers are the chinese dumplings I was taught to make then many years ago, with soft pork barrel and vegetable satiate and a homemade 2-ingredient dough that blows won ton wrappers out of the water. And let ’ s not forget the hot soy sauce dipping sauce !
Ingredients You’ll Need
For the boodle required in our taiwanese dumplings recipe, you only need 2 ingredients : general-purpose flour and VERY hot water. seriously, that ’ s it !
Of course, you could substitute the boodle for boughten won ton wrappers as then many do, but you actually do lose something in taste and texture. veridical chinese potstickers are doughy, not like the thin won ton sheets .
Here’s what you need to make the classic pork filling:
- Ground Pork – or ground turkey
- Eggs
- Sugar
- Fresh Ginger – grated
- Garlic – minced
- Bok Choy – finely chopped
- Water Chestnuts – finely chopped
- Scallions – finely chopped
- Soy Sauce – I recommend low sodium
- Sesame Oil
- Dijon Mustard
- Salt and Pepper
Ingredients for the Dipping Sauce:
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Sugar
- Garlic – minced
- Chile Garlic Sauce
- Scallions – chopped
- Oil and Water – for cooking
This sauce has precisely the right remainder of piquant, gratifying, and piquant, and pairs absolutely with the fresh and piquant flavors of the dumplings. I swear you ’ ll find yourself wanting to make this delectable potstickers recipe merely as an excuse to have the dip sauce .
How to Make Chinese Dumplings
While making a batch of potstickers can be a time-intensive job, the actual process is amazingly slowly .
In fact, if you make rolling and stuffing your dumplings a two-person job ( or fun syndicate affair as the Chinese do ) it ’ s a pretty quick process .
First, here’s how you make the dough:
- Place the flour in the food processor with scalding hot water. (Water can be from the tap if your water runs really hot.) Turn on the food processor and “knead” until the dough comes together and pulls away from the sides.
- Then “knead” in the food processor another 1-2 more minutes. Cover with a damp cloth and allow the dough to rest while you prepare the other components.
Next, make the filling and dipping sauce:
- Place all of the pork filling ingredients in a bowl. Mix by hand until smooth, adding 1 1/2 teaspoon salt and 1/2 teaspoon pepper towards the end.
- Mix the dipping sauce ingredients in a small bowl. Warm the dipping sauce (in the microwave) to dissolve the sugar, whisking in between short bursts of heat. Then allow it to cool completely, and set aside until ready to serve.
- After making the dough and filling, cut the dough into 50-60 equal little pieces. One by one, roll each piece of dough into a ball and then roll out flat on a well floured surface.
- Then, place a teaspoon of pork and veggie filling in the center of the wrapper and fold up like a taco. Pleat and crimp the edges together to seal.
To cook the dumplings:
- Heat a large skillet with oil and pan fry the dumplings to create a crispy crust, and then steam them with a bit of water in the same skillet. Be prepared, the aroma that will waft out of the pan is utterly intoxicating.
- Dip the warm potstickers in the homemade spicy soy sauce and swoon over your made-from-scratch Chinese dumpling masterpieces.
Get the Complete Printable Chinese Dumplings Recipe (Potstickers) + VIDEO Below. Enjoy!
here are some handy photos of the dumpling making process :
Frequently Asked Questions
Can I Make This Gluten Free?
For those of you who are interest in a gluten-free potstickers recipe, check out our Paleo Chinese Dumplings !
besides try this Kung Pao Chicken Recipe from Dinners, Dishes, and Desserts !
How Long Do These Leftovers Last?
Potstickers will keep in an airtight container in the electric refrigerator for up to 4-5 days, or in the deep-freeze for up to 3 months .
Can you make the dough without a food processor?
It ’ randomness easy in a food processor. however, you can make the boodle with a dear electric mixer a well. Hope this help !
How To Fix My Crumbling or Too Stiff Dough?
Try adding just a short more water, 1 tablespoon at a time, until it is elastic, but inactive firm .
Can you boil these and if so would you cook the meat first?
I would not recommend boiling them. however, you can steam them in a traditional bamboo steam basket, or in a frying pan with a shoal moment of water and a close lid. Either way, cook for 5-6 minutes. There ’ s no need to cook the filling ahead of fourth dimension .
Am I Able To Assemble The Dumplings Ahead Of Time and Freeze Them At All Before Cooking Them?
We have frozen them a few times, uncooked, then sauteed a little longer than listed. The winder is to freeze flat on a wax paper-lined baking sheet so they don ’ deoxythymidine monophosphate stick together. happy cook !
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Chinese Dumplings Recipe (Potstickers) + VIDEO
Chinese Dumplings – Steaming hot potstickers are soft yet crispy, and perfectly irresistible. You’ll love this easy Chinese dumplings recipe with homemade dipping sauce!
Servings:
50
dumplings
Ingredients
For the Potsticker Dough:
- 4 cups general-purpose Gold Medal flour
- 1 1/4 cups HOT urine
For the Pork Filling:
- 1 sudanese pound ground pork
- 2 large eggs
- 1 tablespoon sugar
- 2 tablespoons fresh grated ginger
- 2-3 cloves garlic, minced
- 1/2 cup bok choy, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 1/2 cup scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Dijon mustard
- salt and pepper
For the Potsticker Dipping Sauce:
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 2 teaspoons chile garlic sauce
- 2 tablespoons scallions, chop
- anoint and water, for cooking
Instructions
For the Dough:
-
Place the flour in the food processor with scalding hot water. (Water can be from the tap if your water runs really hot.) Turn on the food processor and “knead” until the dough comes together and pulls away from the sides. Then “knead” in the food processor another 1-2 more minutes. Cover with a damp cloth and allow the dough to rest while you prepare the other components.
For the Filling and Dipping Sauce:
-
Place all the ingredients in a bowl. Mix by hand until smooth, adding 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Then mix the dipping sauce ingredients in a small bowl. Warm the dipping sauce (in the microwave) to dissolve the sugar, then allow it to cool completely.
- Dump the dough out onto a flour work surface. Press out into an even rectangle and cut the dough into 50-60 segments .
-
One at a time, roll the segments into a ball. Place each ball on a flour surface and roll into a flat thin circle 3 to 4 inches across. Don’t worry about it being perfectly round, focus on thin! Then place 1 to 1 1/2 teaspoons pork filling in the center of the circle and bring the sides up to pinch at the top, forming a taco shape. Gently fold the sides toward the middle forming pleats against the back side of the dough. Pinch each pleat down to seal. Place the finished dumpling on a floured baking sheet, and repeat, repeat, repeat. (At this point you could flash freeze some of the dumplings to save for later.)
-
Now place a large skillet over medium-high heat. Add 1-2 tablespoons oil to the skillet. Once it’s hot, quickly place the potstickers down into the skillet to sear. Brown the bottoms for approximately 2 minutes, then quickly flip the potstickers and add about 1/2 cup warm water to the skillet–enough water to come a third of the way up the side of the potstickers. Cover and let the dumplings steam for 2-3 minutes, until the water has evaporated. Repeat with the remaining dumplings.
- Serve warm with soy dipping sauce .
Video
Notes
Potstickers will keep in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 3 months.
Nutrition
Serving:
1
dumpling
,
Calories:
75
kcal
,
Carbohydrates:
9
g
,
Protein:
3
g
,
Fat:
3
g
,
Saturated Fat:
1
g
,
Cholesterol:
13
mg
,
Sodium:
196
mg
,
Potassium:
56
mg
,
Fiber:
1
g
,
Sugar:
1
g
,
Vitamin A:
55
IU
,
Vitamin C:
0.7
mg
,
Calcium:
6
mg
,
Iron:
0.7
mg
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