Perfect Pot Stickers

Author: Marthinus Strydom
Category: Pork
Serves/Qty: 1.00
Heidi Strydom

Homemade pot stickers filled with pork, ginger, and cabbage are fried and steamed, then fried again until golden and crispy for a truly unique dumpling.

Marthinus Strydom

The Story

These pot stickers made with homemade dough and filled with ground pork, ginger, garlic, and cabbage are so versatile — you can fill them with anything you want and as full as you want. The dumplings are fried and steamed, then fried again until golden and perfectly crispy on the bottom for a truly unique dumpling.

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Ingredients
Adjust Quanities

Dipping Sauce
¼ cup (12 Teaspoons) rice vinegar
¼ cup (12 Teaspoons) soy sauce
Dough
2½ cup (120 Teaspoons) all-purpose flour
¾ tsp kosher salt
1 cup (48 Teaspoons) luke warm water
Filling
454 g ground pork
4 cloves minced garlic
½ cup (24 Teaspoons) chopped green onions
3 tbsp (9 Teaspoons) minced fresh ginger
2 tbsp (6 Teaspoons) soy sauce
1 tsp soy sauce
1 tsp sesame oil
1 pinch cayenne pepper
1½ cup (72 Teaspoons) chopped cabbage
For Frying
6 tbsp (18 Teaspoons) vegetable oil for frying
8 tbsp (24 Teaspoons) water for steaming

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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 allpleatsall 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.
  5. Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  6. 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.

 

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