If you want to make potstickers, you are at the right place. Whenever I make them this way, they will be sure to disappear within a few minutes. One of the main challenges people face when making potstickers is that the filling becomes too dry or too runny. Here are some simple tricks we can do to change that right now.
Recipe:
Serving: 10
Prep time: 30 minutes
Cook time: 10 minutes
For the infused water:
2 tablespoons scallions
3 slices ginger
3/4 cup warm water
For the filling:
1/2 pound ground pork
Pinch of salt
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
2 tablespoons scallions
20 large shrimp, 26-30
For the potsticker dumplings:
10 sheets dumpling wrappers
1 cup water, for sealing
1 tablespoon oil, for pan frying
1/2 cup water, for steaming
For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
2 tablespoons chili oil
To prepare the shrimp:
- Start with some large shrimp, and begin by pulling out the intestinal tract from the head side of each shrimp. Set the cleaned shrimp on a plate.
To prepare the infused water:
- In a bowl, add the scallions and ginger. Pour in the warm water, and mix them until they release their juices. Remove the scallions and ginger. (This infused water is the important trick to make our filling super juicy and aromatic.)
To make the filling:
- In a large mixing bowl, add the ground pork and salt. Combine until the pork has fully absorbed the salt.
- Next, add the soy sauce, dark soy sauce, Shaoxing wine, and cornstarch. (The cornstarch is another important cooking trick. It helps to absorb the excess moisture.)
- Pour in about half of the infused water and mix well. Then, pour in the rest of the infused water and combine everything.
- Followed by the scallions and mix together.
To assemble:
- Place about a teaspoon of filling in the center of a dumpling wrapper, and top it with 2 pieces of shrimp.
- Dab some water along the edges where they meet, and seal them shut, making sure the shrimp remains exposed. Repeat this process for the rest of the potstickers.
- To make the dipping sauce:
- In a bowl, mix together the soy sauce, Chinkiang vinegar, and chili oil.
To pan-fry and steam the potstickers:
- In a pan over medium heat, add the oil. Place the potstickers in the pan, and pan-fry until the bottom is golden brown for about 2 minutes.
- To avoid splattering, cover the pan halfway and pour about ½ cup of water in. Then, cover completely and steam over low heat until the water evaporates for about 5 minutes.
- Serve the potstickers with sauce.
Did you know?
Dumplings are a must-eat during Chinese New Year, symbolizing good luck and abundance.
