This was not the smoothest cooking event this girl has ever taken on. I learned that it is VERY important to use a fresh clean pan or perhaps a nonstick pan. The dough is delicate and sensitive and well, using the same pan resulted in bottomless potstickers. By the third round, I started to get this down.
Would I make these again? Oh HELL YEA. They were so unbelievably good!! Would I make them all at one time? HELL NO. Next time, I would make them all, but freeze 2/3 of them, only cooking up about 8 of them.
I was surprised at how simple the dough was. Flour and water.
Take 1 1/2 cups of flour, form a hole and pour in 1/2 cup of water. I discovered that it wanted to leak out the sides very quickly, so don't talk on the phone while doing this as I did!
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| The Pile O Flour |
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| The Water has been added |
Then after you carefully fold in the water to the flour and it starts to actually look like dough, knead it for about 5 minutes. Add little bits of water if the dough is too dry. Once it's all nice and springy to the touch, divide it in half and roll into two 6 inch logs. Sprinkle with some flour and cover with a towel.
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| Two Dough Halves. Looks like a brain, doesn't it? |
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| Logs. |
Now to make the filling! And seriously, this was so tasty. The Boy really liked it alot.
Here is the recipe:
2 cups finely chopped napa cabbage
Kosher salt
12 oz. ground pork
8 oz. peeled, deveined shrimp, coarsely chopped
3 medium scallions, thinly sliced
3 large cloves garlic, minced
2 Tbs. Shoaxing (Chinese rice wine) or dry sherry (I actually did have this ingredient. Tasted just fine without)
1 1/2 Tbs. grated fresh ginger
1 Tbs. soy sauce
2 tsp. toasted Asian sesame oil
1/2 tsp. granulated sugar
Freshly ground black pepper
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| Put 2 tsp of salt into the cabbage and let sit for 30 minutes to remove any moisture. Squeeze with a towel to finish up the job. |
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| Shredded Pork!! |
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| Cut up raw shrimp |
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| 3 scallions |
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| Chopped Garlic |
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| Add the cabbage to the above ingredients. Mix well! |
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| The dough has been cut up into 36 little pieces. Basically cut each log into 18 pieces. Easiest way is cut each log in half. Cut each half into thirds and then each of the thirds into thirds. Should equal 36 pieces. |
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| Roll each dough coin out into a flat piece. The recipe said to make it thicker in the middle, but honestly, I don't think it really mattered too much. And yes, I don't own a rolling pin. Beer bottle worked just as well. |
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| Take about 1 tablespoon or so and stuff! Simply fold around your filling and pinch the ends together! |
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| Arrange in a pan to fry, using just enough oil to cover the bottom of the pan. Cook for about 2-3 minutes, then pour in enough water to go about 1/3 of the way up the potstickers. ADVICE - pour the water in with a lid on the pan! It really makes a mess otherwise!! Let it boil with a lid about 3 minutes. Remove the lid and cook until the water is gone. I did all of this on about medium heat. |
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| The final product! Not the prettiest potstickers in the world, but gosh darn tasty!! |
Finally, make your dipping sauce!
Soy Dipping Sauce
3 Tbs. soy sauce
1 Tbs. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or toasted Asian sesame oil
small scallion, thinly sliced
3 Tbs. soy sauce
1 Tbs. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or toasted Asian sesame oil
small scallion, thinly sliced
Dip and eat! The dipping sauce was absolutely fabulous!!!
