• Potsticker Dumplings With Spicy Dipping Sauce

    0 votes


    • 1 1/4 c. Flour plus extra, for rolling
    • 1/2 lb Napa cabbage shredded
    • 4 ounce Grnd pork
    • 2 Tbsp. Chopped green onions
    • 2 tsp Chopped ginger
    • 1/2 tsp Dry sherry
    • 1 1/2 tsp Soy sauce plus 1/2 c.
    • 1 1/2 tsp Dark sesame oil plus 1 Tbsp.
    • 1/4 tsp Salt
    • 1 tsp Chili oil
    • 1 tsp Chopped garlic
    • 3 Tbsp. Vegetable oil


    1. Make potsticker dough: Divide flour into 2 separate bowls. Bring 1/2 c. water to a boil, measure out 1/4 c. plus 2 Tbsp. water and stir into 1 bowl to create a dough. Stir 1/4 c. cool water into second bowl to create a soft dough. Combine both doughs and knead together till they are smooth, about 15 min. Cover with a damp towel and let stand 15 min.
    2. Make filling: In a large pot of boiling salted water, cook Napa cabbage just till wilted, about 1 minute. Drain in a colander, refresh under cool running water and squeeze dry. In a food processor combine cabbage, pork, 1 Tbsp. of green onions, ginger, sherry, 1 1/2 tsp. soy sauce, 1 1/2 tsp. sesame oil and salt; process just till combined. Remove to a bowl, cover and chill 30 min.
    3. Make potstickers: On lightly-floured work surface divide dough into 4 parts. Roll each part into a long thin rope, 1/2-inch in diameter. Cut each rope into 12 pcs. Roll each piece between your palms to create a smooth ball. Sprinkle lightly with flour and use a small rolling pin to flatten into 3-inch pancakes. Spoon about 1 tsp. filling into center of each pancake, fold over in a half moon shape, and seal with water. Repeat till all dumplings are filled.
    4. Make dipping sauce: In a small bowl combine remaining Tbsp. green onion, 1/2 c. soy sauce, 1 Tbsp. sesame oil, chili oil and garlic till blended.
    5. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add in as many dumplings as will fit in skillet without touching and brown bottoms 1 to 2 min. All at once, add in sufficient cool water to cover bottom of pan, cover immediately and bring to a boil. Cook till tops of dumplings are waxy and cooked through, about 5 min. Water will evaporate (if some water remains, drain water), heat and continue cooking till bottoms of dumplings are brown and crisp, about 2 min; keep hot. Repeat with remaining dumplings. Serve immediately with dipping sauce.
    6. This recipe yields 48 dumplings.

    Similar Recipes

    Leave a review or comment