Daring Cooks: Pork Potstickers

Pork Potstickers

Right now I feel like I am in college again.  I am racing against the deadline to get this first Daring Cooks post written; it’s due tonight by midnight.  I thought it was to be posted tomorrow and only realized this when I started seeing all the recipes in my Google Reader tonight!  Yikes!

I am very excited to say that this is my first Daring Cooks post.  Granted, this is only the second Daring Cooks challenge, but I have not previously been involved with the Daring Bakers.  I was stoked when I learned that my first challenge would be potstickers.  I have made potstickers before, and I have a filling recipe that I love.  So where’s the challenge?  Jen, of use real butter, asked that we make our own wrappers.  In my prior potsticker experience, I’ve bought wrappers.  I thought this would be fun, so I decided to dig in.

Potsticker Ingredients

I started by preparing my filling recipe, using the same ratios of ingredients I posted before.  However, since I had this dough to use, I decided I would triple my recipe and use the entire pound of ground pork I purchased.  Potstickers can be frozen after they are filled and pleated.  Cooking potstickers from the freezer aren’t any more work than when they are fresh.  Reheated, they taste just as good, and they make a great weeknight meal.

After I prepared the filling, I made the dough.  It’s a warm water dough, and I mixed it in my food processor, then kneaded it a bit.  It was extremely easy to work with.   The most difficult part was determining how much dough to use for each wrapper.  While it might sound odd, you need about a cubic inch of dough for each potsticker.  If you think of it in terms of volume, you needn’t wonder if you are starting too big or small.  Roll the dough into a disk, cut it in strips, roll out the strips, cut them in one inch pieces, roll flat with a rolling pin, fill.

Making Potsticker Wrappers

I filled each potsticker with a heaping teaspoonful of filling.  I like my dumplings a little daintier than the giant ones you get in restaurants.  They cook quicker, and I am a little paranoid of biting into raw pork (ask my about my not-so-steamed-steamed dumplings sometime).  After filling, I pleated the dumpling closed, then went on to the next.  A quick visual of this process is below:

Filling and Pleating Potstickers

You can see the other great versions of potstickers posted by The Daring Cooks by reviewing the blogroll!

Pork Potstickers

Pork Potstickers

for the wrappers

  • 4 C all purpose flour
  • 2 C warm water
  • flour for kneading and dusting

for the filling

  • 3 C finely shredded napa cabbage (about one head)
  • 1 pound ground pork
  • 3/4 C minced scallions (white parts and some green of 3)
  • 1 1/2 T light soy sauce
  • 3 tsp shaoxing wine
  • 1 1/2 T sesame oil…or maybe a little more…
  • 3 T  ginger, grated
  • 3 T garlic, mined
  • 3 tsp cornstarch

to pan fry the dumplings

  • peanut oil for frying
  • 1/2 C water

First, assemble your filling.  Stir all filling ingredients together in a bowl until well combined.  You may need to get your hands in there to get the pork well mixed with the other ingredients. Set this mixture aside, and begin the dough.

Make one half of the dough recipe at a time.  Place 2 cups of water in the bowl of a food processor.  While slowly streaming the water in, pulse until a rough ball forms.  Turn the dough out on a counter and knead for about a two minutes until it is soft and not sticky.  Form the dough into a round and set aside for 15 minutes to let the gluten develop, under a damp towel.  Roll the dough out into a circle about 6″ inches wide and 1″ thick.  Cut the dough into 1 1/2″ wide strips. Working with one strip at a time, roll it to about 3/4″ thick, then cut it in pieces a little more than an inch wide (about a cubic inch of dough).

Now, work with one piece at a time, with the others under a damp towel.  Roll the dough in your palm until it makes a flat circle about 2″ in diameter.  On a well-floured surface, roll each circle out with a rolling pin until it is 3-4″ across.  Fill the wrapper with a heaping teaspoonful of filling, and pleat closed.  (Photos depicting this process are above).  Set aside on a floured plate or wax paper.  Continue until all dough is used; then make the second batch of dough and repeat.

To cook the dumplings, you will have to work in batches.  If you are going to freeze any dumplings, place them on a cookie sheet in a freezer before cooking for 30 minutes, then transfer to freezer-safe storage bags.   To pan fry the dumplings, heat a couple of tablespoons of peanut oil over medium high heat in a skillet with high sides and a lid.Add the dumplings to the hot oil and brown for about 2 minutes.  When the dumplings are brown, pour the water into the skillet and quickly cover.  Be careful when adding the water, as the hot oil can splatter.  Cook, covered, until all water has steamed off.  Then, remove the lid and cook for about 1 minute to crisp the dumplings.  Remove to a plate and serve with dipping sauce, soy sauce, or sriracha sauce.  I like to use about 1/4 C soy sauce, a couple tablespoons of rice vinegar, a squirt of honey and some minced garlic and scallions.

Makes 72 dumplings.

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43 thoughts on “Daring Cooks: Pork Potstickers

  1. Nice job! Your potstickers came out beautifully. I really like the look of those crunchy bottoms too. Congratulations on a successful challenge.

  2. Wonderful looking potstickers – love those red dots in the 1st picture. Nice pleating and just love your series of photos of the process. Cheers from Audax in Australia.

    • So glad you like them! I love taking process photos if a recipe isn’t so messy that I’m afraid to involve my camera. And those red dots are delicious sriracha sauce! Allow me to recommend sauce for the next time you make savory dumplings. 🙂

  3. Your dumplings look sooo good!!! I love that you pan-fried yours. That’s my favourite way, but I was out voted and we had boiled, still good but I would definitely go your way.

    • Ooh, I am a fan of steamed dumplings, too. I just don’t have a steamer. I did consider buying one to make half of them steamed….I still have the ingredients for some shiitake and tofu filled dumplings, so I might go the “healthy” route on those. But, frying always sounds better…

  4. Love your pictures! They look amazing. Wish I had thought to make extra. Would love to have some in the freezer right now.


    • I nearly dug into them today! I always make extra potstickers; they are a good bit of work on the front end, but so easy to prepare. Better than other quickie meal options for sure.

  5. Jeez. I remember the day when I could pull an all nighter. Feh. Not anymore! And OMG are your photos fabulous. That first one is amazing. Love the fold on your potstickers and all the how to. Now, have I made mine. Um, nope. Soooooo far behind on all things cooking and writing, but thanks for the inspiration — maybe I’ll pull the time out of my #$% to make these now. (Oh, and I’m dying to know what the related post showing on these is — Atomic Buffalo Turds? Hahahaha) Okay. Gotta got to work. Bleh.

    • I can’t say it was the most successful – I’ve felt like a zombie all day, and I still landed in bed by 1:30 last night. And to think, I am considering going to back for another degree. Ummm…..second thoughts after that? 🙂 Maybe not, but I am in for a harsh reality! I really hope you make these, but I will say this: make about a quarter of that batch. Plenty to eat and then it won’t take oh….forever?

      And wasn’t that related post a scream? I don’t think I could ever eat those.

    • Hey, so we’re newbies together! I am delighted that you think my pleating turned out well; I have a little practice, because I love these things! But, I admit I only selected the best for the photo….

  6. Pot Stickers are comfort food to me…. I ate the last few of my frozen ones a friend gave me. I so want to make my own. Perfect timing for reading this post!! I will put it on my wish to cook list! Thanks for sharing…oh and about the Challah – I like poppy seeds better if making french toast but then I like sesame seeds if making sandwiches!! happy cooking baking and all of the above!!

    • Jen, I love them, too. Carbs, meat, fried – there isn’t much better! You have me torn on the Challah, so I think I am going to make two small loaves, one with each. They both sound so good, and I love your recommendations! I have a feeling this will be more a sandwich loaf, but then they turn into a lot of snacks a breakfast toasts, too. Good luck – can’t wait to see your next post!

    • Thank you! Yes, I never feel like I’ve made enough! I need to take another day to make my shiitake/tofu filled dumplings and freeze them for later, but it was exhausting.

    • I have to admit, I would have never made homemade wrappers if the challenge hadn’t required them. Now that I’ve made them, though, they’re so easy and cheap that I can imagine ever buying them again! Funny how that works, but I’m glad of it.

  7. Thanks for posting this! Your food looks amazing and you make it easy to follow with your recipe steps…I’m making these for dinner tomorrow 🙂

  8. wow!! vat a perfect presentation. excellent photography!! love home made wraps like this one. never tried b4. but a must try for the week ends
    have a great week end

    • This is perfect to make on a day when you have a while to spend some leisurely time in the kitchen, rolling out wrappers, filling them, pleating them. Also great if you have helpers!

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