Tuesday, October 21 ,2014

How to Make Homemade Pot Stickers

 

Jason Goertz, my featured Glorified HomeChef, is embarking on a brand new career in food!  He’s currently enrolled in culinary school and has great aspirations for the future.  It was a real treat to cook with him.  He shared three great recipes including Homemade Breakfast Sausage, Italian Sausage and the recipe for Homemade Pot Stickers.  We had a lot of fun filming that afternoon.  Although I couldn’t eat the pot stickers, I assure you that they smelled amazing and Vince, my stand-in taster, was blown away.

The video details how to mix up the pot dough, as well as how to assemble and cook them.  We had a lot of fun making them and hope that you’ll try them at home too!

Filling:

1 lb finely ground pork shoulder (or chicken or turkey)

1/2 teaspoon salt

2 tablespoons soy sauce or tamari, divided

2 tablespoons oyster sauce, divided

2 tablespoons hoisin sauce, divided

2 teaspoons dark sesame oil

1 teaspoon chili oil, optional, or more to taste

1 cup minced napa cabbage or bok choy*

2 cloves minced garlic

1/4 cup minced green onions (approximately 2 sprigs)

1/4 cup minced white mushrooms

 

Place the ground meat in a bowl, add salt, and 1 tablespoon each soy sauce, oyster sauce, and hoisin sauce. Add dark sesame oil and chili oil, if using. Mix thoroughly with your hands until the sauces and seasonings are evenly distributed in the meat. Next add the cabbage, garlic, green onions and mushrooms. Pour the remaining tablespoons of soy sauce, oyster sauce, and hoisin sauce over the vegetables. Mix again until the vegetables are evenly distributed. Cover and refrigerate while making the wrappers.

 

*Chef’s Note: If using Napa cabbage, mince the fine, curly, leafy ends, not the thick white center of the leaves.

 

Wrappers:

3 cups all purpose flour

1/2 teaspoon saltgyoza

1 to 2 cups boiling water, as needed

 

Place flour and salt in a mixing bowl or stand mixer. Stir to evenly distribute the salt. Add 1 cup of boiling water. Mix well with fork or paddle, if using the stand mixer. Once the water is incorporated, add additional boiling water a small amount at a time until the dough does not feel dry and comes together in a ball. The texture is a little like playdoh.

 

Turn out onto a lightly floured surface and knead the dough until smooth and elastic. Alternately, if you are using a stand mixer, attach the dough hook and knead the dough for a few minutes until it is smooth. Cover with a damp towel and let rest for 10 to 15 minutes.

 

Chef’s Tip: You can use premade gyoza wrappers available in Asian markets and some commercials grocery stores. Gyoza are the Japanese version of Chinese pot stickers. However, gyoza wrappers tend to be thinner than traditional Chinese pot sticker wrappers.

 

Assembling:

Cut off pieces of the dough and roll out with a rolling pin or other object. (Jason has used a wine bottle in a pinch.) If you have a pasta roller for your stand mixer, or even a hand cranked pasta roller, this works extremely well and makes the job go much faster.

Set the roller on #1, the thickest setting, and roll the piece of dough through the rollers, folding the piece in half and rotating 90 degrees between each pass through the roller. Once the dough is smooth and elastic, roll it out so it is as rectangular as possible.

 

Next, increase the number setting on the roller and pass the sheet again, pressing it thinner it each time. A maximum setting of #4 or #5 is ideal. The #4 setting will give you a nice thick, traditional wrapper.

After each sheet is rolled out, use a 3.5” round cutter to cut circles along the dough. If you don’t have a round cutter, try using a large glass like a 16-ounce beer glass instead. The wrappers can be stacked by sprinkling some flour on them so they won’t stick.

 

Take a wrapper in your hand, and use your finger tip to spread a small layer of water around half the edge. This will help to seal the pot sticker. Spoon the filling into the center of the wrapper – about one rounded measuring tablespoonful. Be careful not to overstuff or filling will come out when you try to seal the wrapper.

 

Fold the wrapper in half, so that the up so the dry edge meets the wet edge. Gently press any excess air out of the inside of the dough, so that the filling rests snugly inside. Now, begin to pleat the edges to the traditional pot sticker shape. Use your thumb and index finger, to fold the joined edge over itself. Each pleat should be just under 1/2-inch. Pinch each pleat to form a seal. Continue to pleat along the edges, a little “purse” is formed. You should end up with about 4 or 5 pleats along the edge.

 

pot sticker

 

Cooking:

2 to 3 tablespoons rice bran oil, peanut oil or other high-heat oil

 

Traditionally, the pot stickers are steamed and then fried. Place a bamboo steamer over a pan or wok containing plain water. Bring the water to a boil. Place the pot stickers into the steamer. Make sure the pot stickers are not touching another, as they will stick. You may want to spray the steamer with vegetable spray to reduce sticking, as well. Steam for about 5 to 10 minutes until the pot stickers are fully cooked, and have reached an internal temperature of at least 160F degrees.

 

In the meantime, heat 2 to 3 tablespoons of high-heat oil (such as rice bran, peanut oil or canola oil) in a pan, preferably cast iron. Once the pan is nice and hot, transfer the pot stickers from the steamer to the pan, fry for a 3 to 5 minutes until the bottom is nicely browned. Serve immediately with the dipping sauce.

 

Dipping Sauce:

2 tablespoon soy sauce or tamari

1 teaspoon distilled white vinegar or white wine vinegar

1 teaspoon dark sesame oil

garlic chili paste to taste

1 teaspoon finely sliced green part of spring onion.

 

While the pot stickers are cooking, you can mix up your dipping sauce. Simply combine all the ingredients in a bowl and set aside.

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