| Level: | Easy |
Ingredients
- 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
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 to 1 3/4 cups boiling water
Instructions
- For the filling: 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.
- For the dough: 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.
Reviews
I absolutely love this recipe! I bought pre-made wonton wrappers instead of making them from scratch and I left out the cabbage. The ponzu sauce I bought to dip them in added another layer of flavor to a delicious blend of seasonings in the pork. I’m making a huge batch of these for my Christmas party and I can hardly wait!
Waaaayy too much sesame oil I couldn’t taste anything else.
Made these the other day. I halfed the recipe and still had WAY too many. I ended up just folding a bunch of them and then freezing them. Wish the recipe would have mentioned the amount it would make. Other than that, they were really good =]
My family ate these faster than I could make them.
I think this was the most postive reaction to my cooking I have ever received from my son. I have made these several times. I just freeze them and cook them as directed. I also use the wonton wrappers. I don’t think they really need a dipping sauce but I always have a couple options available for others. They end up agreeing that they are so good without any.
I made these pot stickers for a UFC party that we had last year. I made over 150 of them and they lasted less than a half hour. I barely was able to grab about 5 for my plate. The Best tasting and very easy to make.
Listen to Leslie from NJ! , these are by far the best i’ve ever tasted and Emeril’s honey soy makes a great dipping sauce. Oh, and wonton wrappers are the way to go! Let the kids help wrap and then enjoy!
I did find that using a bit less stock (per Alton’s recipe) worked better for me.
I did find that using a bit less stock (per Alton’s recipe) worked better for me.
The recipe for the filling is TERRIFIC—best flavor ever in a potsticker! The dough is great, too, but you’ll only need half the dough recipe unless you like the dough really thick. Tried the idea of wonton wrappers–but they are too thick for our taste also. Will try egg roll wrappers next to see if they are the right thickness. You just don’t want ANYTHING to cover up the incredible flavor of the filling. This recipe made about 3 1/2 dozen potstickers—so I froze some as suggested—but had to guess at which stage to freeze—-decided to freeze them before cooking—hope that will work.
We absolutely adore these potstickers in our house. I make them all and freeze half…but they don’t wait long in the freezer! My 6 year old even requested them for her birthday dinner. I use the wonton wrappers from the grocery store to speed up the process, and they come out delicious. We use Emerils Honey Soy dipping sauce recipe too for the perfect appetizer.
I made these 1 time as we love potstickers and the store stopped selling the frozen ones. I am going to make them again today! We LOVE these! I have a great recipe for a dipping sauce as well!