Anyone else out there know how to make potstickers?
below: tofu & broccolini
images: husband
UPDATE: Potsticker recipe from my husband, Mat.
With each disc, put a full rounded teaspoon of meat. Pinch two opposite ends together then working from that point, pleat the dough to each end so the dumpling forms a slighly curved shape.
Heat frying pan (cast iron if you have, others work okay) on medium-high with 2-3T high-heat oil (like peanut). Place potstickers into pan - they can be close to each other - and brown the bottoms (about 5-6 mins). Put about 1C water and cover, allowing the dumplings to steam for 6-7 mins. Uncover and let water evaporate off but don't burn.
We've traditionally eaten them with a mix of tamari and a vinegar (cider, red wine or rice).
UPDATE: Potsticker recipe from my husband, Mat.
Mix
Traditionally put ground pork (about 2/3#) with 1.5C finely chopped napa cabbage, 1/4C scallion, 2T tamari or soy sauce, 1t sesame oil. Mix well. You can exchange the meat for any other meat or tofu or veggies, but add some oil to keep the juiciness.Dough
Simple unbleached flour and water combination - knead it for about 10 minutes - should be just slightly sticky and very elastic. Let it rest 10 minutes. Roll into a long tube about 1 inch thick and cut 1/2" pods. Flatten each to a very thin 3"-4" disc. Powder lightly with flour.With each disc, put a full rounded teaspoon of meat. Pinch two opposite ends together then working from that point, pleat the dough to each end so the dumpling forms a slighly curved shape.
Heat frying pan (cast iron if you have, others work okay) on medium-high with 2-3T high-heat oil (like peanut). Place potstickers into pan - they can be close to each other - and brown the bottoms (about 5-6 mins). Put about 1C water and cover, allowing the dumplings to steam for 6-7 mins. Uncover and let water evaporate off but don't burn.
We've traditionally eaten them with a mix of tamari and a vinegar (cider, red wine or rice).
OM yes - I make potstickers but never the dough from scratch (I've been meaning to forever - maybe in a couple of weekends). That's so nice your hubs cooks! It looks all so delish!
ReplyDeleteVivian @ http://diamondsandtulle.blogspot.com
Ohh that's so cool! I've never had home-made Pot stickers!! They are so delicious!
ReplyDeleteMix
ReplyDeleteTraditionally put ground pork (about 2/3#) with 1.5C finely chopped napa cabbage, 1/4C scallion, 2T tamari or soy sauce, 1t sesame oil. Mix well. You can exchange the meat for any other meat or tofu or veggies, but add some oil to keep the juiciness.
Dough
Simple unbleached flour and water combination - knead it for about 10 minutes - should be just slightly sticky and very elastic. Let it rest 10 minutes. Roll into a long tube about 1 inch thick and cut 1/2" pods. Flatten each to a very thin 3"-4" disc. Powder lightly with flour.
With each disc, put a full rounded teaspoon of meat. Pinch two opposite ends together then working from that point, pleat the dough to each end so the dumpling forms a slighly curved shape.
Heat frying pan (cast iron if you have, others work okay) on medium-high with 2-3T high-heat oil (like peanut). Place potstickers into pan - they can be close to each other - and brown the bottoms (about 5-6 mins). Put about 1C water and cover, allowing the dumplings to steam for 6-7 mins. Uncover and let water evaporate off but don't burn.
We've traditionally eaten them with a mix of tamari and a vinegar (cider, red wine or rice).
Enjoy - these have always been my favorite food.
Looks amazing!
ReplyDeleteI so need to learn how to make potstickers from scrach... I know how to make them from frozen.....
ReplyDeleteI would love the recipe...they look really delicious.
ReplyDeletethese look amazing!
ReplyDeleteHummm, really yummy! I´m not good in the kitchen, but the pictures made me want to try this recipe... wish me good luck, please!!!!
ReplyDeleteYum! I am totally making these (although I may used wonton wrappers - will that work?).
ReplyDeleteLucky girl: What a great husband!
Those pot stickers look amazing! I had no idea the process is so simple. I'm not usually an adventurous chef, but this recipe I have to try!
ReplyDeleteI've never had them before but I really want to try them! Can you fill them with anything I wonder? All the photos look so yummy!
ReplyDeleteOh man those look SOOO good. I wish I knew how, but now I just might have to try. Thank you so much for sharing....
ReplyDeleteAmy
www.buggieandjellybean.blogspot.com
YUM! Lucky girl!
ReplyDeleteThese look amazing. I usually make them with premade wrappers, but now I will have to try them with dough from scratch.
ReplyDeleteSounds delicious, must try this - thanks
ReplyDeleteThis is SO awesome... potstickers are the boys favorite, he always orders them from this little place around the corner, but they only have 2 options! Thanks for the recipe, I'm sure these will impress him!
ReplyDeleteThese look Yummy, thanks for sharing the recipe!
ReplyDeleteOh yum! These have to be hard, though, no?
ReplyDeletesuch a good guy. nothing tastes better than when someone you heart makes it for you = mine just made me a thai red curry :)
ReplyDeleteYou lucky woman! They look delish!
ReplyDeletewww.poolovesboo.blogspot.com
My hubby makes such good potstickers. I am spoiled. The man can cook!
ReplyDeleteI will have my guy answer these questions...he's just been busy...sorry ladies. :(
ReplyDeleteOne very talented hubby!
ReplyDeletethis is SOOO good!
ReplyDeleteThese look so good! Is it an asian recipe? I love anything I can eat with chopsticks! I think I'll ask my hubby to make them too. Seriously can't wait.
ReplyDeletethese look so so yummy! I will try to make them
ReplyDeleteThanks!