Potstickers with a delicious filling of ground pork, ginger, garlic and scallions in a dumpling wrapper seared until crisp then steamed for the perfect bite!
These little flavorful bites are just a fantastic start to a meal but can also be the star with some rice on the side
The only problem with them is that there never seems to be enough!
What are potstickers?
Legend has it a chef was making dumplings and added water to the pot and lost track of time and the dumplings stuck to the pot
Whether that is true or not, potstickers are basically Chinese dumplings that are seared to have a crunch to them and steamed for a subtle softness
Either way they are addictive and absolutely delicious!
We want the dipping sauce to meld so let’s start there
We will need 1/2 cup of soy sauce, 1 tablespoon of rice wine vinegar and 1 teaspoon of sesame oil
We will then need 1 tablespoon of sugar, 1 scallion chopped, 1 tablespoon of toasted sesame seeds and 1/2 teaspoon of crushed red pepper flakes
Add all of the ingredients into a bowl and whisk
Refrigerate to allow the flavors to meld until your ready to use it (This step can be done ahead of time)
Now it’s time to work on the filling
We have 1 pound of ground pork in a bowl
Let’s measure out the wet ingredients
To start we will need 1/8 cup of teriyaki sauce, 2 tablespoons of soy sauce, 1/4 cup of honey, 1/2 half tablespoon of fish sauce and one teaspoon of sesame oil
Add these to the meat
Next we will need 1/4 cup of panko, 1/2 tablespoon of fresh grated ginger, 1 chopped scallion, and 1 grated garlic clove
Add these to the meat
Using your hands gently mix the ingredients together
Cover and refrigerate for at least 30 minutes ( this can also be done ahead of time)
Now that the meat has had time to relax and become totally flavorful we are ready to roll (or fold)
We are taking a easier path here and using pre-made dumpling wrappers
While you’re working on the dumplings cover the rest with a damp towel to keep them from drying out
We also have a 1/2 tablespoon measure and a little bowl of water
For demonstration purposes, let’s do one dumpling at a time
We are not trying to overfill the spoon
You want enough filling but you also don’t want it pushing out of the dough because they are overfilled
Put a 1/2 tablespoon of the meat mixture and place it in the middle of the dough
Dip a finger in the water and run it around the edge of the wrapper
Take one side of the dough and fold it over the other side making a semi-circle
At this point I’m enlisting the help of my lovely wife because my hands and dough… well they just don’t get along. And I was never going to get the beautiful pleats she did
So using your fingers make pleats or little folds
A perfect little potsticker
Repeat until they are all done and set them on a sheet pan (we made fifty)
My daughter thought these were soooo cute
I have to agree!
In a large pan heat around a half inch worth of canola oil over medium heat
We did these in two batches because you don’t want to over crowd them
Place as many potstickers as you can fit in the pan
You want to have a nice brown on the bottom
You can now sear them on one side, both sides or just stick with the bottom
I have seen them done each way
We like some texture and some soft so we brown the bottom and toss them to one side but just for a bit, the choice is completely yours
Once your done browning the first batch set them aside and repeat with the rest
So now that we are done browning stand a batch of them back up in the pan
Next add in 1/4 cup of water and get things steamy
Once the steam starts cover immediately and cook for 5 minutes
After the five minutes are up uncover a start to swirl the pan around to free up the dumplings
Allow them to cook until most of the water has evaporated as you swirl
Repeat until they are all cooked
Serve them sprinkled with chopped scallions and the dipping sauce on the side!
Check out a few of our other favorite Asian inspired dishes:
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Enjoy!!!
Simply Sundays! ~ Potstickers
Ingredients
For the dipping sauce
1/2 cup of soy sauce
1 1/2 tablespoons of sugar
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
1 chopped scallion
1/2 tablespoon of toasted sesame seeds
1/2 teaspoon of crushed red pepper flakes
For the potstickers
dumpling wrappers
1 pound of ground pork
1/8 cup of of teriyaki sauce
2 tablespoons of soy sauce
1/8 cup of honey
1/2 tablespoon of fish sauce
1 teaspoon of sesame oil
1/4 cup of panko (Japanese bread crumbs)
1/2 tablespoon of fresh grated ginger
1 chopped scallion
1 grated garlic clove
Directions
For the dipping sauce
In a bowl combine 1/2 cup of soy sauce, 1 tablespoon of rice wine vinegar and 1 teaspoon of sesame oil. Next add in 1 tablespoon of sugar, 1 scallion chopped, 1 tablespoon of toasted sesame seeds and 1/2 teaspoon of crushed red pepper flakes
Whisk to combine then refrigerate to allow the flavors to meld until your ready to use it
For the potstickers
Place 1 pound of ground pork in a bowl. To this add 1/8 cup of teriyaki sauce, 2 tablespoons of soy sauce, 1/8 cup of honey, 1/2 half tablespoon of fish sauce and one teaspoon of sesame oil, 1/4 cup of panko, 1/2 tablespoon of fresh grated ginger, 1 chopped scallion, and 1 grated garlic clove
Using your hands gently mix the ingredients together. Cover and refrigerate for at least 30 minutes (this can be done ahead of time). Set up a station with the dumpling wrapper, the meat mixture, a 1/2 tablespoon measure and a small dish of water
Grab almost a 1/2 tablespoon of the meat mixture and place it in the middle of the dough. Dip a finger in the water and run it around the edge of the wrapper. Take one side of the dough and fold it over the other side making a semi-circle. Using your fingers fold little pleats across the round edge to seal. Repeat until they are all done and set aside
In a large pan heat around a half inch worth of canola oil over medium heat. We did these in two batches because you don’t want to over crowd them. Place as many as you can fit in the pan. Cook 2-3 minutes or until there is a nice sear on the bottom
Next add in 1/4 cup of water and get things steamy. Once the steam starts cover immediately and cook for 5 minutes. After the five minutes are up, uncover and swoosh the pan around to free up the dumplings. Allow them to cook until most of the water has evaporated as you swoosh
Repeat until they are all cooked. Serve them sprinkled with chopped scallions and the dipping sauce on the side
Tools used to make this recipe
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2020
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I wish I could taste these. 😋🌿
They’re easy enough to make yourself! Give them a try!