Healthy Dish

Perfect Pot Stickers

Ingredients

ground pork: 1 pound
minced garlic: 4 clove
finely chopped green onions: 0.5 cup
very finely minced fresh ginger: 3 Tbsp
soy sauce: 2 Tbsp
soy sauce: 1 tsp
sesame oil: 1 tsp
cayenne pepper: 1 pinch
finely chopped green cabbage: 1.5 cups
all-purpose flour, or more as needed: 2.5 cups
kosher salt: 0.75 tsp
hot water, about 130 -150 F (55-65 C): 1 cup
seasoned rice vinegar: 0.25 cup
soy sauce: 0.25 cup
vegetable oil for frying, or as needed - divided: 6 Tbsp
water for steaming, divided: 8 Tbsp

Metric Conversion

Stages of cooking

Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
Place 2 1/2 cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.
When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

History of the Perfect Pot Stickers:

Pot stickers, also known as dumplings, are a popular Chinese dish that dates back centuries. They were initially created as a way to use up leftovers by wrapping them in dough and steaming or frying them. Today, pot stickers are enjoyed all over the world, and this recipe for Perfect Pot Stickers showcases the flavors and techniques that have made them a beloved cuisine.

Tips and Tricks for Perfect Pot Stickers Recipe:

When filling the pot stickers, be sure not to overstuff them. A tablespoon or so of filling is plenty for each wrapper.
Make sure your work surface is well-floured when rolling out the dough to prevent sticking.
Don't skip the step of steaming the pot stickers before frying them. This helps to ensure that the filling cooks through and that the wrappers are tender and flavorful.
Experiment with different fillings to create your own unique take on this classic recipe.

Tips for presenting the dish:

Arrange the pot stickers on a large platter, garnished with thinly sliced green onions and a sprinkle of sesame seeds.
Serve alongside small bowls of the dipping sauce, so guests can easily dip and enjoy their pot stickers.
To add a touch of elegance, garnish each pot sticker with a small dot of sriracha or chili oil before serving.

What Are Pot Stickers?

Pot stickers are a type of dumpling that are believed to have originated in China. Pot stickers are typically filled with ground pork and cabbage, but they can be stuffed with other ingredients too. They're usually pan-fried and steamed to give a soft, tender texture to the filling and a crunchy texture to the dumpling dough.

How to Cook Pot Stickers

We love Chef John's method for cooking pot stickers. For crunchy, yet tender pot stickers, first pan-fry them in oil until the bottoms are golden brown. Add water to the skillet and cover вЂ” steam the pot stickers for three minutes. Uncover and allow to pan-fry again until the water has evaporated and the bottom of the pot stickers are crunchy.

Dipping Sauce for Pot Stickers

Chef John's dipping sauce for pot stickers is super simple and delicious. Just combine soy sauce and rice vinegar in a bowl. To dress up the sauce, you can also add hot sauce, garlic, minced green onions, or ginger.

Hot to Store Pot Stickers

Store leftover pot stickers in an airtight container in the fridge for up to four days. Reheat in the microwave until warmed through. If you want the crispy bottom, reheat in the microwave until warmed through, then pan-fry in oil until crispy.

How to Freeze Pot Stickers

Uncooked pot stickers are freezer-friendly. Simply follow the recipe until the pot stickers are assembled, but don't cook them yet. Transfer the pot stickers to a baking sheet and flash freeze them for a few hours (or until they're frozen solid). Transfer the now-frozen pot stickers to a zip-top freezer bag and freeze for up to three months.

When you're ready to eat, there's no need to thaw the pot stickers. Simply follow this recipe to cook them from frozen. However, you may need to add a few minutes of cook time to account for the frozen temperature.

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