Potstickers


Dumplings are a staple on the Chinese menu. They are eaten as appetizers or a large assortment are made as the main course. Our traditional homemade potstickers are so delicious. They can be made with an endless variety of fillings & wrappers. Be sure to make extra because they can be frozen for up to a month.

Oriental Wok’s Potsticker recipe:

Wrappers:

* 1 1/2 cups all-purpose flour
* 3/4 cups boiling water

Dipping Sauce:

* 1 clove minced garlic
* 2 tablespoon sugar
* 1/2 cup water or broth
* 1 teaspoon rice vinegar
* 3 tablespoon soy sauce
* chili oil to taste
* 1/4 teaspoon sesame oil

Filling:

* 1/2 lbs ground pork or chicken
* 1/4 cup water
* 1 cup napa, finely chopped
* 2 green onions, finely chopped
* 1 teaspoon minced ginger
* 2 teaspoon soy sauce
* 2 teaspoon cornstarch
* 1 teaspoon sugar
* 1 teaspoon sesame oil
* 1/2 teaspoon white pepper

To Make Wrappers:

Pour boiling water over flour and carefully blend with a spoon for 1 minute. Turn the shaggy dough onto a generously floured wooden board and knead for about 10 minutes until dough is very smooth and elastic. Add flour as needed to prevent sticking. When smooth, roll dough into a 1.25″ x 16″ cylinder and cover with plastic wrap. Place in refrigerator until filling is ready.

To Make Filling & Wrap:

Combine all ingredients in a large mixing bowl. Mix until all ingredients are completely incorporated.

Remove wrapper dough from refrigerator and cut into 16 equal pieces. Each ball of dough will be a level tablespoon. While working with dough keep remainder covered so it does not dry out. Roll the dough ball into a 3″ round and place 1 heaping teaspoon of filling on wrapper, slightly off-center. Pleat the larger side of wrapper while crimping it to the opposing side. Place potsticker seam side up on baking sheet, cover with dry towel.

To Make Sauce:

Heat first 6 ingredients in sauce pan or wok over low heat until sugar is melted. Pour into serving bowl and stir in sesame oil just before serving.

To Cook Potstickers:

Place wide frying pan over medium heat until hot. Add 1 1/2 tablespoon cooking oil, swirling to coat sides. Place potstickers in pan seam side up. Cook until bottoms are golden brown, 3-4 minutes. Add 1/3 cup broth; reduce heat to low, cover and cook until liquid is absorbed, 5-6 minutes. Serve potsticker brown side up with dipping sauce on side.