Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Cantonese Potstickers
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- Level: Intermediate
- Total: 2 hr (includes chilling time)
- Active: 1 hr 15 min
- Yield: about 30 potstickers
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 644
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 28 mg
- Sodium
- 1280 mg
This is a Chinese version of the beloved pan-fried dumplings, with a crisp base and juicy center. It’s great for teaching the fundamental techniques of filling, wrapping, searing, steaming and then re-crisping. I’ve also added a crispy skirt that is usually for Japanese-style “gyoza."
- Level: Intermediate
- Total: 2 hr (includes chilling time)
- Active: 1 hr 15 min
- Yield: about 30 potstickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 644
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 28 mg
- Sodium
- 1280 mg
Ingredients
Potstickers:
Dipping Sauce:
Optional Crispy Skirt:
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Directions
- For the potstickers: Combine the pork, chicken powder, cornstarch, oyster sauce, sesame oil, ginger, white pepper, scallions, garlic and 2 tablespoons water in a medium bowl. Knead for 1 to 2 minutes until the mixture turns sticky and cohesive and clings to your spoon or chopsticks; it should look tacky and hold soft peaks. Chill for at least 30 minutes so it firms slightly for easier wrapping.
- For the dipping sauce: Combine the soy sauce, sriracha and sugar in a small bowl. Whisk until the sugar is dissolved.
- To wrap the dumplings, place about 2 teaspoons of the filling in the center of each wrapper. Lightly wet the rim, fold into a half-moon, press out any air and pleat one side to seal (6 to 8 pleats; pleating one side pulls the dumpling into a crescent and creates a broad, flat base that stands upright).
- Heat 2 tablespoons of the neutral oil in a nonstick or carbon-steel skillet over medium-high heat until the oil shimmers. Arrange 6 to 8 of the potstickers base-side down without crowding – you should hear a gentle sizzle on contact. Sear, uncovered, for 2 to 3 minutes, until the bottoms are pale golden and set. Carefully add 1/2 to 3/4 cup (120 to 180 milliliters) water – the pan should bubble vigorously – then cover immediately and steam for 3 to 4 minutes, until the wrappers turn opaque at the edges and the filling feels springy when pressed. Uncover, add 2 tablespoons more neutral oil and cook 1 to 2 minutes, until all of the water evaporates and you hear a clear sizzle again. Repeat with the remaining potstickers.
- For the optional crispy skirt: To a liquid measuring cup, add the cornstarch, flour, vinegar and 1 cup water and whisk to combine into a slurry.
- Arrange 6 to 8 potstickers in a pinwheel shape in the same skillet. Add the slurry in a thin layer covering the bottom of the skillet and connecting the potstickers. Cook 2 to 3 minutes until a crisp golden brown pancake forms. Invert a plate over the skillet and flip so the crispy skirt is on the top.
- Serve the potstickers hot with the dipping sauce.
