Today we are going to make potstickers. Potstickers are just like dumplings, but instead of boiling them, we pan-fry and then steam them in the same pan. Today, let’s make the most delicious potstickers.
Potstickers Recipe
Serves: 48 potstickers
Prep time: 1 hour and 30 minutes
Cook time: 10 minutes
Dumpling filling:
1 pound ground pork
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
3/4 cup water
6 tablespoons extra light olive oil (or other cooking oil), divided
2 tablespoons sesame oil
3 cups Taiwanese flat cabbage, minced
2 stalks scallions, minced
4 tablespoons cilantro stems, minced
Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil
Others:
48 gyoza (or dumplings) wrappers
2 tablespoons extra light olive oil, for pan-frying
1/2 cup water, for steaming
Potstickers Instructions
To make the dipping sauce:
- In a bowl, mix the garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside.
To make the filling:
- In a large mixing bowl, combine the ground pork, shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons extra light olive oil, and sesame oil. Mix well.
- In another large bowl, add in the Taiwanese flat cabbage, scallions, cilantro stems, and the remaining 2 tablespoons of extra light olive oil. Mix well. (By doing so, the vegetables wouldn’t release their water content so easily while wrapping, and it makes the wrapping process easier.)
- Add the vegetable mixture to the meat and mushroom mixture. Mix well.
To wrap the potstickers:
- If you are using frozen wrappers, defrost them, and prepare a small bowl of water. Use a finger to brush a ring of water around the edge of the wrapper.
- Place about 1 teaspoon of filling in the center of the wrapper. Fold in half, pinching the edges together first in the middle, then all along both sides to tightly seal.
- Place the dumpling on the lightly dusted surface. Repeat with the rest of the wrappers and filling.
To pan-fry and steam the potstickers:
- In a skillet over medium heat, add the extra light olive oil, place in the potstickers, pan-fry until the bottom is golden brown, 3 minutes.
- To prevent splattering, cover the lid halfway, pour in the water, cover the lid completely, and steam until all the water is evaporated, 7 minutes.
- Serve the potstickers with sauce.
