Pot stickers. Pot stickers. Pot stickers.
I don’t remember when I had my first pot sticker, but whenever it was it sure got me hooked.
There was something about how the dough and meat simultaneously melted in your mouth that just captivated me.
This bite size snack had me so enchanted I didn’t think it was possible for a human to make it. I figured it must be made in some special factory with a magical and secret device.
Well. Great news guys! They are made by humans! And they are about to be made by you!
The other recipes in this series are great, but this one is gonna take it to the next level. These pot stickers are exactly what you were looking for this summer.
So let’s get it going.
1 Head of Nappa Cabbage 1 Bunch of Chives 1 lb Ground Pork 3 Tbs Soy Sauce 1 Tb Fish Sauce 2 Tbs Minced Garlic 1 tsp Sesame Seed Oil 1 Tb Rice Vinegar 1 Tb Flour 1 Egg (Beaten)
2 Cups Flour 3/4 Cup Hot Boiling Water *Extra flour for rolling
4 Tbs Soy Sauce 1 tsp Sesame Seed Oil 1 Tb Fish Sauce 1 Tb Rice Vinegar 1 tsp Minced Garlic 1 tsp Minced Ginger 1 tsp Garlic Powder
To start off we are going to prepare the cabbage and chives. The quick and easiest way to get them chopped into the proper consistency is to pop them in the blender/food processor and use the pulse function. Be careful to chop it just until its fine, but not too long that it becomes mush.
*You can always chop and mince by hand.
Once chopped, place the cabbage mixture into a dish towel and squeeze out any excess water. This is to prevent the filling from being too soggy and ruining the pot stickers.
Now it’s time for the meat. Simply add the soy sauce, fish sauce, minced garlic, sesame seed oil, rice vinegar and flour to the pork and mix well.
*If the meat has too much extra liquid fill free to pour some of it off.
Next combine the cabbage mixture, meat, and beaten egg together. It’s best to use your hands here, but a spoon will work too.
Now place the mixture in fridge while you prepare the wrappers.
Making the Dough
You can always buy wrappers at the grocery store to save a bit of time, but I must warn you that these homemade wrappers really make the difference.
To make the dough combine the flour and hot water in a stand-up mixer with the dough hook attachment. Mix until it comes together into a ball. Then take it out and knead it on a floured surface for about 5 mins or until smooth and elastic-like.
*You can use a wooden spoon in lieu of stand-up mixer and dough hook.
Cover the dough with a damp towel or wrap in plastic wrap and let it rest for at least 15 minutes ( Up to 2 hrs).
Rolling out the Wrappers
This part is a little tricky I’m not gonna lie. Just take a deep breath and relax.
First pull off a piece of dough big enough to make a 5 to 6 in snake/cylinder.
Before working on the snake, wrap the rest of the dough up while you work.
Now cut the cylinder into about one inch “discs”. Next place one of the discs on its side and roll it out into a thin circle. Be sure to roll the outer edges while turning the disk so that the middle of the disc stays a little thicker.
Again be sure to cover the dough as you roll out the rest of the discs.
Now your wrappers are ready for some filling.
Place a wrapper flat on a well floured surface and add about a teaspoon of filling to the center of it.
Brush the edges with a bit of water.
Bring the edges of either side together creating a half-moon shape and a seal. Fold the edges a few times to make little pleats.
Your pot stickers are now ready for the pan. This is part where you can freeze your pot stickers too and save them for some your late night cravings.
Now for the part where these delicious bites get their name.
To cook theses you are first going to heat up a well oiled skillet on medium high heat.
Next you are going to place your pot stickers into the skillet well spaced out and in a single layer. You should here sizzling. Cook them for about 3-4 minutes or until you get a golden brown bottom.
Once they have browned, add about 1/2 of cup of water or just enough water so that there’s about 1/4 an inch of liquid at the bottom of the pan. Place a top on the pan and let cook until all the water evaporates and you can hear them sizzling again.
And you are done.
These little treats are really the perfect appetizer. They are great to whip up for your guest to hold them over while you finish up the main course.
Or serve them up as a snack so you and your best friend can catch up on each other’s summer adventures while sipping on a tall glass of Topo Chico.
Whatever you end up doing, I would love to hear what you think of this recipe.