Potstickers

These potstickers are really easy to make.   Before you dive into rolling them yourself from scratch, just go and buy a few from the frozen section of Trader Joe’s and learn how to cook them.    The basic technique is as follows.  Saute them in a pan on high heat with generous amounts of oil until the bottom side is browned.   You can saute them while frozen if you like.  Then turn the heat down, splash in some liquid, cover the pan and let them simmer and steam for about ten minutes.    Done!  I like to serve them upside-down to show off that delicious browned underside.     These are good with all kinds of sauces.  My favorite? Thai sweet chili sauce.

Here’s a trick I learned from Omri Aflalo: instead of braising in water as is traditional, mix the condiments into the braising liquid. If you use just the right amount of liquid, your potstickers come out perfectly seasoned and don’t need the condiments. I like to splash a bit of soy sauce and garlic chili paste into the braise.

Now, once you’ve mastered cooking potstickers, it’s time to make them by hand:

There’s a million variations for the filling.  Mine starts with either ground pork, or half ground pork half ground shrimp; add to this minced napa cabbage, green onion, generous amounts of minced fresh ginger, and healthy splashes of soy sauce and sesame oil.   The wrappers I buy (I know, I know! I have to learn how to make these!).   To fill the wrappers, just drop a spoonful of filling into to the wrapper, fold in half, wet the edge with a bit of water, and then pinch it to crimp them shut.   As you pinch around the edges, they’ll curl into that signature potsticker shape.

 

 

2 thoughts on “Potstickers”

  1. Something I’ve learned from my Chinese friends when cooking dumplings is first you boil the water, put dumplings in, midway through add COLD water, then wait to boil again. For some reason that makes the skin hold together a lot better and gives it a more al dente taste.

    1. Interesting. I’ll have to try that. The technique I use — fry, then steam in the frying pan with a lid on — is what I used to see in Japanese ramen shops

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