Recipe courtesy of Chris Fischer and Amy Schumer

Pot Stickers

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 40 min
  • Yield: about 6 pot stickers
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Ingredients

Pot Stickers:

2 1/2 cups all-purpose flour, plus more for dusting

Kosher salt

1 cup warm water

2 tablespoons olive oil

1 pound ground pork

1 cup diced celery root

2 tablespoons toasted fennel seed

1 scallion or spring onion, finely chopped

1 bulb fennel, diced

6 leaves romaine lettuce, roughly chopped

Canola oil, for frying

Dipping Sauce:

Soy sauce, for serving

Minced scallions or spring onions, for serving

Minced ginger, for serving

Directions

Special equipment:
a deep-frying thermometer
  1. For the pot stickers: To make the dough, combine the flour and a pinch of salt in a bowl, then pour over the warm water. Stir with a rubber spatula until it comes together enough to handle, then knead for 2 minutes in the same bowl, adding flour as necessary if it gets too sticky. Place in a ziptop bag in the fridge for 30 minutes before rolling.
  2. To make individual wrappers, form the dough into Ping-Pong ball-size rounds. Roll out the rounds on a floured surface as thin as possible (approximately 4 inches in diameter); you should have about 6. 
  3. To make the filling, add the olive oil to a large saute pan over high heat. Add the ground pork, celery root, fennel seed, scallion, fennel and some salt and cook, stirring frequently and breaking up the pork with a wooden spoon or spatula as you go, until the pork is browned, about 10 minutes. Add the romaine and cook, stirring constantly, until wilted, about 2 minutes. Add salt once more before setting aside to cool. 
  4. To make the pot stickers, place a dollop of the pork filling in the center of each dough piece, wet the edges and then fold the dough in half over the filling, crimping the edges well to seal. Set the pot stickers aside on a lightly floured sheet tray. 
  5. To fry the pot stickers, heat about 6 inches of canola oil in a Dutch oven or heavy-bottomed pot to about 400 degrees F or just below its smoke point. Using a slotted spoon or spider, fry the pot stickers in batches until they are crispy and golden, about 2 1/2 minutes. Remove to a wire rack to cool as you go. 
  6. For the dipping sauce: Serve the pot stickers with a dipping sauce made from soy sauce jazzed up with some minced scallions and ginger.