Potstickers (Meat and Vegetarian)

Ingredients

Meat Filling:

• 1/2 lb of ground pork

• 2 tbsp of soy sauce

• 1/2 tsp salt

• 1/2 tsp sugar

• Pinch of white or black pepper

• 1 tbsp minced ginger (video)

• 1 scallion finely chopped (video)

• 1 cup finely chopped cabbage (video)

• 1 tbsp cornstarch dissolved into 1/4 cup water

• 1 tbsp of sesame oil

Vegetarian Filling:

• 3 cups of finely chopped cabbage (video)

• 1 cup of finely chopped mushrooms

• 2 scallions finely chopped (video)

• 2 tbsp of minced ginger (video)

• 2 tbsp of minced garlic (video)

• 2 tbsp of soy sauce

• 1 tsp salt

• 1 tsp sugar

• Pinch of white black pepper

• 1 egg

• 1 tbsp of sesame oil

Wrappers:

• 240g or 2 cups all-purpose flour

• 240g or 1 cup of boiling water

For the gluten-free version, see this recipe.

Dipping Sauce:

The dipping sauce doesn’t have to be precise, you can play with different amounts of ingredient combinations to find what you like best.  Here is a starting point:

• 1 tbsp of balsamic vinegar OR 1 tbsp of rice vinegar + 1 tsp of brown sugar

• 1 tsp of peeled and thinly sliced ginger threads

• 1/4 tsp of sesame oil

• Chilies (optional)

Equipment

• Rolling pin/bottle

• Heavy flat skillet/pan that can be covered with a lid

• Surface to roll out wrappers

• Parchment paper

• Paper towels or 2-3 clean cloth/towels

Preparation Before Class

1. Make the dough for the wrappers by following these two videos: Step 1, Step 2. For the gluten-free version, see this recipe.

2. Mince and chop all the ingredients listed for the filling of your choice. We will mix the filling together during class. Additional steps for vegetarian filling below.

   • If you’re doing the vegetarian filling:

     • Heat 2 tbsp of oil in a pan

     • Add the cabbage, and 1 1/2 tsp of salt, cook until it starts to become translucent

     • Add the mushrooms, stir-fry until they change to a darker color

     • Add garlic and ginger, cook until you start to smell their aromatic release

     • Add the scallions and stir for a 30 seconds. Remove from pan and set aside.

   • If you’re doing the meat filling:

     • Sprinkle 1/2 tsp salt on the finely chopped cabbage, toss, and let it rest for at least 10 min before class.

Instructions

1. Make the dough for the wrappers:

   • Measure the flour in a large bowl and pour in the boiling water as you stir with a wooden spoon or spatula until it resembles a lumpy meal.

   • Let it rest covered for 20-30 min while you make the filling.

2. Make the filling:

   • Meat filling:

     • Sprinkle 1/2 tsp salt on the finely chopped cabbage, toss, and let it rest for 10 min.

     • Add the soy sauce, salt, sugar, white or black pepper, ginger and chopped scallion to the meat, and mix to combine well.

     • After resting, squeeze the excess liquid out of the cabbage with a paper towel, and add it to the meat.

     • Add the dissolved cornstarch in water, and sesame oil to the mixture and combine well. It should be smooth and pasty.

   • Vegetarian filling:

     1. Heat 2 tbsp of oil in a pan.

     2. Add the cabbage, and 1 1/2 tsp of salt, cook until it starts to become translucent.

     3. Add the mushrooms, stir-fry until they change to a darker color.

     4. Add garlic and ginger, cook until you start to smell their aromatic release.

     5. Add the scallions and stir for a 30 seconds. Remove from pan and set aside to cool. Once the mixture is cooled to a warm temperature, crack the egg into the mixture, and add the sesame oil. Stir to incorporate.

3. Make the wrappers:

   • Dust a work surface with flour and turn the dough out of the bowl onto it. Knead the dough by pushing in with the heel of your hands, folding it over and then turning it until it is smooth (about 5 min).

   • Cover it with a damp cloth and let it rest for 30 minutes. Dust the work surface again and knead the dough for another 3 minutes, dusting with flour whenever the dough is sticking to the work surface or your hands. Shape the dough into a doughnut or a ball and cut it into 4 equal pieces. Work through each quarter piece one at a time, while keeping the unused dough covered with a damp cloth.

   • Shape the dough into a log and roll it back and forth with the palms of your hands until it becomes a thinner log with a diameter of 1 inch, and about 7 inches long. Cut the log into 7 equal pieces.

   • Take one of the 7 pieces and press it down with the palm of your hand. Roll from the middle out to the edges, turning ¼ turn each time until you have a circular wrapper about 3 ¼ in round, and ¼ in thick. Keep wrappers under a damp cloth as you shape and fill each wrapper.

   • Continue to work steps 3d) and 3e) until all 28 wrappers are finished.

4. Fill the wrappers:

   • With your fingers pinch-pleat around half of the wrapper (5-6 pleats), creating a shell-like container.

   • Scoop about 1 tsp of filling and press it into the shell pocket with the spoon. Fold the flat bottom edge to the pleated one to create a half-moon shape ridge at the top of the dumpling. You can use some water to press the two edges together if the flour is too dry and not sticking.

   • Keep the filled dumplings under a damp cloth as you fill the rest. Space them apart to prevent sticking.

5. Cook the potstickers:

   • Combine the boiling water with 2 tbsp of cooking oil in a small bowl.

   • Heat a large, heavy skillet over high heat until hot, add 2 tbsp of oil and swirl to heat until glistening but not smoking (about 30 seconds).

   • Add the dumplings, pleated sides up, and tile the pan around a little to grease the sides of all dumplings with oil.

   • Turn heat down to medium-high and pour the oiled water over the dumplings and cover to cook for 8 minutes.

   • Uncover and turn heat up again to evaporate any remaining water.  Cook uncovered for 2 minutes, until bottoms are golden brown.

   • Remove dumplings and serve with dipping sauce.