Potstickers with dough recipe
Potstickers with dough recipe

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, potstickers with dough recipe. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Potstickers with dough recipe is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Potstickers with dough recipe is something which I have loved my whole life. They’re fine and they look fantastic.

Once the flour is mixed in, firmly press down on the mixture to get it to stick together. This recipe will be enough for an entire batch of potstickers made from the dough above. You can easily halve it, for half the dough recipe as well.

To get started with this particular recipe, we have to prepare a few components. You can have potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Potstickers with dough recipe:
  1. Take Filling
  2. Get 1 lb ground pork
  3. Take 1 1/2 cup finely chopped cabbage
  4. Get 2 green onions finely sliced (white and green)
  5. Prepare 2 cloves garlic crushed
  6. Get 2 Tbsp fresh ginger grated
  7. Take 4 oz water chestnuts finely diced
  8. Prepare 1/2 tsp ground white pepper
  9. Make ready 2 Tbsp soy sauce
  10. Prepare 1 tsp sesame oil
  11. Make ready 1/4 tsp cayenne pepper
  12. Take 1 tsp cornstarch
  13. Get For the dough
  14. Take 2 1/2 cup AP flour
  15. Take 1/2 tsp salt
  16. Make ready 1 cup hot water

With a wooden spoon, stir until smooth, adding more boiling water as necessary. First, you need potsticker wrappers that you can buy from Asian stores. Next, make the filling for the potstickers. To wrap potstickers, check out Yum Sugar video.

Instructions to make Potstickers with dough recipe:
  1. Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid.
  2. Combine all filling ingredients except pork. Once well combined, add pork and combine.
  3. Cover with plastic wrap and refrigerate until ready to use.
  4. Mix flour and salt. Stir in hot water until shaggy dough forms.
  5. Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky.
  6. Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes
  7. Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out.
  8. Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle.
  9. Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal.
  10. Place on lightly floured pan while you finish the rest
  11. Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp.
  12. Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Don't let them get too brown in this step, they will brown some more later.)
  13. When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid.
  14. Cook an additional 1-2 minutes so bottoms get nice and brown.
  15. Serve with your favorite dipping sauce!
  16. My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced
  17. NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. I'll add another note once I've given this a try.
  18. REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasn't tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!

You will also find my step-by-step picture guide on how to wrap potstickers in the recipe card. To cook potstickers, you will need a skillet or pan for both pan-frying and steaming. Why does kneading the dough take so long? To create the beautiful elastic dough, perfect for rolling and filling potstickers gluten bond formation needs to occur in the mixture. This happens when water hydrates proteins (glutenin and gliadin) in the dough and is mixed.

So that is going to wrap it up for this special food potstickers with dough recipe recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!