My mom and I are famous for our potstickers. We've taught many how-to classes and appeared on the Travel Channel show, "Anthony Bourdain: No Reservations" and an NPR segment. It takes a little effort to make potstickers from scratch, but you won't want to go back to bad takeout. —Hsiao-Ching Chou
about 50 potstickers
For the dough:
all-purpose flour, divided, plus more if needed
1 1/2 cups
warm water, divided, plus more if needed.
For the filling:
ground pork (preferably Kurobuta pork)
roughly chopped Chinese cabbage
green onions, finely chopped
finely minced fresh ginger
finely ground white pepper (optional)
Flour, for dusting
vegetable oil, plus more as needed
In This Recipe
For the dough:
In a large mixing bowl, combine 2 cups flour with 3/4 cup water. Continue adding flour and water in increments until you have added all it. Mix well with a dough mixer or wooden spoon until it starts to come together. Add more water as necessary.
Use your hands to form the dough into a rough ball. If the dough is too wet, you can add a little more flour. The dough won't feel smooth at this point. Cover the rounded dough with a damp towel and let it rest while you make the filling.
For the filling:
In a large bowl, combine the ground pork, cabbage, green onions, ginger, soy sauce, white pepper, and sesame oil. Combine thoroughly using your hands.
To form the dumplings, knead the dough for several minutes until it feels smooth.
Divide it into 4 sections. Roll each portion onto a floured surface into a log about 5 inches long and 1/2-inch in diameter.
Cut the log into 9 or 10 even pieces. Dust with flour as needed.
Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don't worry about making a perfect circle.
Place a dollop of filling, about a teaspoon or so, into the center of a wrapper.
Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.
To cook the dumplings, heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove).
Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom.
Place as many dumplings in the skillet as will fit.
Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape.
Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers with a spatula.
Serve with Soy-Ginger Dipping Sauce. Recipe here: https://food52.com/recipes/35567-soy-ginger-dipping-sauce
Hsiao-Ching Chou is the author of "Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups and More." She lives in Seattle with her family. Text her cooking questions via her messaging service: 206-565-0033.