Potstickers
- Thread starter johnrk
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I do <span style="text-decoration: underline;">love</span> them, but have never gone to the trouble of making them myself.
Now the question is, once their made, how do you cook them?
1. Boil or steam?
2. Pan-sear & steam?
3. Deep fry?
I found this recipe for authentic Chinese dumplings
Makes 40 dumplings - prep: 30 mins, cook: 30 mins, total: 1 hr
For dumplings:
1 lb ground pork
1 lb shrimp, tails removed, cooked and cut into small pieces
1 C napa cabbage finely chopped
1/4 C scallions, chopped
1 tsp white pepper
1 Tbsp low sodium soy sauce
2-3 Tbsp fresh ginger, micro-grated or finely minced
1 tsp sesame oil
3 egg whites divided
40 round won ton wrappers (2 pkgs)
2-3 Tbsp vegetable oil
Dipping sauce:
1 1/2 C low sodium soy sauce
1/2 tsp sesame oil
4 scallions cut into thirds
1/2 tsp fresh ginger micro-grated or finely minced
1 Tbsp rice vinegar
Combine ground pork through sesame oil plus 2 egg whites in a large bowl, using your hands to mix well. In a small bowl, combine remaining egg white with a splash of water to use as the binder on the won ton wrapper.
Place wrapper on a flat surface, use your fingers and egg white mixture to moisten the edges. Place a ball (1-2 Tbsp) of pork mixture in the center. Fold wrapper in half and secure one end with your thumb. Gently pinch one small fold and move your thumb over it, pressing lightly to seal. Continue with seven more folds (or as many you can get) to secure it closed. Repeat with remaining wrappers.
In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the pan, gently fry on one sides until nice and brown, 3-4 minutes.
Add 1 Tbsp of water and immediately cover to finish by steaming, 2-3 minutes. Remove with a slotted spoon to a baking sheet. Cover loosely with aluminum foil and place in a warm oven until all batches are complete. Add additional oil as needed to prevent dumplings from sticking.
When finished cooking all of the dumplings, add all of the dipping sauce ingredients to the same pan to deglaze. Stir until it comes to a low simmer, pour sauce into bowl and serve immediately with dumplings.
Makes 40 dumplings - prep: 30 mins, cook: 30 mins, total: 1 hr
For dumplings:
1 lb ground pork
1 lb shrimp, tails removed, cooked and cut into small pieces
1 C napa cabbage finely chopped
1/4 C scallions, chopped
1 tsp white pepper
1 Tbsp low sodium soy sauce
2-3 Tbsp fresh ginger, micro-grated or finely minced
1 tsp sesame oil
3 egg whites divided
40 round won ton wrappers (2 pkgs)
2-3 Tbsp vegetable oil
Dipping sauce:
1 1/2 C low sodium soy sauce
1/2 tsp sesame oil
4 scallions cut into thirds
1/2 tsp fresh ginger micro-grated or finely minced
1 Tbsp rice vinegar
Combine ground pork through sesame oil plus 2 egg whites in a large bowl, using your hands to mix well. In a small bowl, combine remaining egg white with a splash of water to use as the binder on the won ton wrapper.
Place wrapper on a flat surface, use your fingers and egg white mixture to moisten the edges. Place a ball (1-2 Tbsp) of pork mixture in the center. Fold wrapper in half and secure one end with your thumb. Gently pinch one small fold and move your thumb over it, pressing lightly to seal. Continue with seven more folds (or as many you can get) to secure it closed. Repeat with remaining wrappers.
In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the pan, gently fry on one sides until nice and brown, 3-4 minutes.
Add 1 Tbsp of water and immediately cover to finish by steaming, 2-3 minutes. Remove with a slotted spoon to a baking sheet. Cover loosely with aluminum foil and place in a warm oven until all batches are complete. Add additional oil as needed to prevent dumplings from sticking.
When finished cooking all of the dumplings, add all of the dipping sauce ingredients to the same pan to deglaze. Stir until it comes to a low simmer, pour sauce into bowl and serve immediately with dumplings.
Kevin
that recipe looks delicious! Pot stickers are one of my most favorite foods, especially pan seared and steamed like your recipe. We always order them whenever we go out for Chinese food.
In the 70’s my Mom used to make wonton soup and she made the wontons herself, with wrappers from the produce dept. The filling she used was similar to your recipe. You just can’t go wrong with these ingredients and flavor combination. Thanks for sharing the recipe.
Eddie
that recipe looks delicious! Pot stickers are one of my most favorite foods, especially pan seared and steamed like your recipe. We always order them whenever we go out for Chinese food.
In the 70’s my Mom used to make wonton soup and she made the wontons herself, with wrappers from the produce dept. The filling she used was similar to your recipe. You just can’t go wrong with these ingredients and flavor combination. Thanks for sharing the recipe.
Eddie
gusherb
Well-known member
When I was in Taiwan I went to their most famous soup dumpling (aka Xiao long bao) restaurant. For the meal we had dumplings filled with pork or chicken, I don't remember exactly it was probably both. We also had steamed pork buns, and was the first time I ever liked them. The ones you see in the US are dry and tasteless and just terrible. For dessert we had dumplings filled with chocolate. All the food was phenomenal.
They make all the dumplings on site, the place is a tourist attraction and was a madhouse at lunch but they run like a very well oiled machine and the service was spot on despite there not being an empty table in site.
Now I wanna go back
www.foodrepublic.com
They make all the dumplings on site, the place is a tourist attraction and was a madhouse at lunch but they run like a very well oiled machine and the service was spot on despite there not being an empty table in site.
Now I wanna go back
Taiwan's Most Famous Soup Dumplings Are Exceedingly Hard To Make - Food Republic
When in Taipei, eat as the Taipeiers eat. And if the hourlong line of locals at Din Tai Fung on the basement floor of iconic Taipei 101 is any indication, what they eat is Michelin-starred xiao long bao, or soup dumplings. Din Tai Fung has eight locations in Taiwan (six in Taipei) plus four in…
www.foodrepublic.com
We were at Din Tai Fung Restaurant in February. One of my favorites in Taipei Taiwan.
The November-December 2017 issue
of Cook's Illustrated magazine has a great sounding recipe with a simplified folding method for these, and instructions for potstickers and steamed dumplings. They have an easy wrapper recipe calling for all-purpose flour, boiling water, and the processor. As soon as I am done with my holiday baking, they are what's up next.
It looks very easy for a CI/ATK recipe!!
Lawrence/Maytagbear
of Cook's Illustrated magazine has a great sounding recipe with a simplified folding method for these, and instructions for potstickers and steamed dumplings. They have an easy wrapper recipe calling for all-purpose flour, boiling water, and the processor. As soon as I am done with my holiday baking, they are what's up next.
It looks very easy for a CI/ATK recipe!!
Lawrence/Maytagbear
I would totally go to a dumpling house if there was one near me. It's not like they're really far, but they're in areas that require a special trip into high traffic zones.
We have a lot of ramen houses all over the place. I wish the situation was reversed. Besides, I'll take pho over ramen any day of the week.
We have a lot of ramen houses all over the place. I wish the situation was reversed. Besides, I'll take pho over ramen any day of the week.
