Ingredients
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI)
PORK AND GINGER FILLING:
- 2 cups chopped napa cabbage
- 1/2 tablespoon salt
- 1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
- 2 tablespoons minced ginger
- 1 1/2 tablespoons minced garlic
- 2 tablespoons thin soy sauce
- 3 tablespoons sesame oil
- 1 egg
- 1 to 2 cups chicken stock or water
Directions
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.
HOT WATER DOUGH:
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 to 1 3/4 cups boiling water
In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
SPICY SOY DIPPING SAUCE:
- 1/3 cup thin soy sauce
- 1/3 cup rice wine vinegar
- 1/3 cup sliced scallions
- 1 teaspoon sesame oil
- 1 tablespoon sambal
Combine all and serve in a small bowl.
PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
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By Bloomingdale_momma
Washington, DC
on February 04, 2012
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I've been making these potstickers since 2001. The hot water dough is a must. You cannot make a real potsticker without it. I should know. I lived in Shanghai for nearly two years and potstickers were a core part of my snacking diet. (I gained a few pounds too! you can use wonton wrappers to make wontons for soup, but a wonton wrapper does not a potsticker make.
The ginger in this recipe is the real star. Just the right amount. A+++++++, Ming Tsai!
By AlaskaJolene
Anchorage, 43
on December 31, 2011
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I'm looking forward to trying this, what is meant by THIN soy sauce??
By DakotaAire
Minnesota
on November 12, 2011
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These are absolutely fantastic! I was introduced to home-made Asian food by my boyfriend a couple years ago, and we've been experimenting ever since. This recipe is phenomenal. The pork and ginger combo is a can't-miss! We used wonton wrappers only because we had some available in the freezer, and they worked well.
I hate to modify recipes too much, but we also added chopped dried apricots into the filling. Something about the sweet/tangy/salty/rich combination of flavors is really wonderful! And with the sauce, it simply can't be beat!
I would also suggest making a full batch, even if you aren't going to make them all, and freezing the filling. This makes it really easy when you're craving some tasty pot stickers!
Read all 49 reviews