If you ’ ve ever made ravioli or pierogi, you know the basic concept to asian dumplings .
If not, now ’ s your clock to try it !
Reading: Homemade Pork Potstickers
Chinese Potstickers
Potstickers originated in China, where they are called guotie. They are a version of taiwanese dumplings ( jiaozi ) that have been pan-fried on one side and steamed on the other, giving them an irresistible crisp and gentle texture couple. The dumpling ’ sulfur chinese name, guotie literally means “ wok stick, ” which is where we get the name ‘ potstickers. ’
These have been a taiwanese enchant since roughly 1000 AD when, caption has it, a chef in the imperial court burned some dumplings, but didn ’ thymine have adequate time to make a second batch. He served the ‘ bad ’ batch, passing it off as a modern creation, and it was a hit !
Don ’ triiodothyronine you wish all your kitchen mess ups could turn out like that ?
Japanese Potstickers
You will besides find a variation of potstickers in japanese cuisine. japanese soldiers stationed in northerly China during WWI tasted chinese potstickers and bought the idea back to their dwelling area when they returned .
japanese potstickers, called gyoza, tend to be smaller than chinese potstickers, more of an appetizer or side dish, preferably than a meal .
Making Homemade Pork Potstickers
Potstickers are made with a boiled water dough, like all chinese dumplings. obviously, the Chinese have truly figured this dumpling boodle matter out, because hot urine is a whoremaster they have been using for ages .
The hot water better activates the gluten proteins in the flour, creating a boodle with greater elasticity. That means the boodle will hold its form full as it is rolled out and cooked .
brilliance !
You might be tempted to use wonton wrappers alternatively of making your own jiaozi boodle. And, while it wouldn ’ thyroxine be the end of the populace, won ton wrappers are thinner than jiaozi wrappings, and won ton boodle contains eggs and salt, while jiaozi use a very simple dough of entirely flour and water .
Make a Big Batch of Homemade Potstickers!
Like we do for ravioli and pierogi, these dumplings are great to make in a big batch and freeze .
first, freeze them in a one layer on a bake sheet for a half hour. Once they are largely freeze, they can be transferred to an airtight bulge or container for longer storage ( 3-6 months ) .
Cook them directly from frozen to keep them from sticking to each other and getting soggy .
How To Serve Potstickers
While we made our pork potstickers smaller, more japanese gyoza dash, we are serving them with a chinese inspire Blueberry Hoisin sauce, created using a combination of Blueberry White Pepper not Ketchup dipping sauce and lightly dried ginger and crimson pepper flakes from Gourmet Garden. ( If you ’ d like to serve them with a more traditional Hoisin Sauce, you can make your own excessively ! )
Both the sauce and the pot stickers were fabulously tasty, with the slightly blue blueberry creating a perfect complement to the pork barrel .
If you love dumplings, be certain to check out our taiwanese dumpling recipe where we give a great vegetarian option !
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Pork Potstickers
Make homemade potstickers like your favorite restaurant ! Yeild : 24 potstickers
Prep Time
1
hr
Cook Time
20
mins
Total Time
1
hr
20
mins
Servings:
6
people
Calories:
213
kcal
Ingredients
For the Dumpling Dough
- 2 c unbleached all-purpose flour
- ½ c boil water
For the Filling
- ½ c cabbage shredded
- ½ tsp salt
- 1 c cooked pork barrel ( you could besides use 8 oz raw, ground pork barrel ), diced
- 2 Tbsp leeks, sliced
- 1 tsp soy sauce
- 1 tsp rice wine vinegar ( you can use white wine vinegar in a top )
- ½ tsp dry ginger, ground
- ½ tsp salt
- ½ tsp canola oil anoint
- ½ c water
Instructions
- Before you start the dough, prep the cabbage : Toss the cabbage with ½ tsp salt and place it in a colander to drain for 20 minutes while you make your dough .
For the Dough
- Place flour in a medium roll. Pour the boil water over the flour, mixing to combine. Turn the boodle out onto the counter and massage for 10 minutes. ( Do n’t skimp on the massage time, this will develop the gluten proteins that give the dough its texture. )
- Shape the boodle into a 1 edge diameter snake. Cover the boodle with a damp tea-towel and let stay for 30 minutes .
For the Filling
- In a metier bowl, mix together pork barrel, sliced leek, soy sauce sauce, vinegar, ginger, and salt .
- Press any surfeit moisture out of the pilfer and add it to the pork barrel mix. Mix well and set aside .
Making the Dumplings (Jiaozi)
- Cut the snake into ½ edge pieces. Keep the dough pieces you are not working with covered with the muffle towel.
Read more: Holiday Wonton Kisses
- Roll one piece of dough into a roughly 3 inch diameter circle. Fill with 2 tsp of woof and spread a little water on the outside edge of the circle of dough .
- Fold the boodle around the meet and crimp the edges by folding one side over itself 5-7 times and pressing it against the opposite side of the boodle. ( See the pictures below. )
- Set the dumpling on a home plate and stay with the remaining dough. *
Making Potstickers (Guotie)
- Heat ½ tsp petroleum in a big frying pan with a hat. Place dumplings in a single layer in the frying pan, so they are not touching. Cook the dumplings in the anoint over medium-high inflame, until crisp, 1-2 minutes .
- Add ½ hundred of water system to the pan and cover tightly. Reduce the heat to low and cook 5-7 minutes, until most of the water has steamed out .
- uncover and cook until any remaining water has evaporated, 1-2 min .
- Serve immediately with a dunk sauce .
Notes
*At this point the dumplings can be frozen. Place them in a single layer on a baking sheet and freeze them for 30 minutes. Once mostly frozen, place them in an air-tight bag or container and store in the freezer for 3-6 months. Cook by pan frying, boiling, or steaming directly from frozen.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
32.6
g
|
Protein:
14.4
g
|
Fat:
2.2
g
|
Saturated Fat:
0.5
g
|
Cholesterol:
26
mg
|
Sodium:
462
mg
|
Fiber:
1.3
g
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Blueberry Hoisin Sauce
A odoriferous blueberry wrench on classic hoisin sauce output : 1/2 hundred
Prep Time
5
mins
Total Time
5
mins
Servings:
4
people
Ingredients
- ¼ c Blueberry White Pepper Not Ketchup
- 2 Tbsp soy sauce
- 1 tsp dry pep, labor
- ½ tsp crushed red pepper flakes
Instructions
- Combine all ingredients in a small bowl and mix to combine. *
Notes
*The flavor of this sauce does improve with time, as the elements have time to meld together. If possible, make the sauce at least 30 minutes before serving.
disclosure : We received the Blueberry White Pepper not Ketchup and Gourmet Garden Herbs used in this recipe. We were not compensated for our clock. All opinions are our own .
Sarah is one of Curious Cuisiniere ’ s founding duet. Her love for cultural cuisines was instilled early by her french canadian Grandmother. Her have in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes .
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