When I make potstickers, I don't bother with making just one batch. I usually make it in bulk so that I can freeze the raw dumplings for future meals. Generally, a package of wrappers will make enough dumplings for a filling that consists of 1 lb of ground pork. So, if you want to make just a few I suppose you could just halve the recipe.
Chinese Potstickers, the Cakebrained Way
- 2 packages of commercially made frozen dumpling wrappers (gyoza or potsticker style, which are round and do not have egg as an ingredient) [mine were 300 gr packages; so 600 grams total of wrappers]
- 2 lbs of ground pork
- 1 package of silken tofu (optional)
- 1 large bunch of chives (or any other veg like baby bok choy or napa cabbage etc.), finely chopped
- 4 large cloves of garlic, minced
- 1 inch piece of fresh ginger, grated
- 1 tsp salt
- 1 tsp white pepper
- 2 tsp sugar
- 2 tsp Shao-Hsing wine or dry sherry
- 2 tsp sesame oil
- 2 T soy sauce
- 1 T oyster sauce
- 2 T cornstarch
- Saute the chives, garlic and ginger in a pan until softened and aromatic. Allow to cool.
- Combine the pork, silken tofu, the cooled sauted chives mixture and the rest of the filling ingredients. Mix well. You can even mix all of these ingredients in your stand mixer with the paddle attachment.
- Have a sheet pan ready with a tea towel to cover the finished dumplings. Get a small bowl of water for sealing the dumpling skins and use a small spatula or spoon for scooping the filling into the formed skins.
- Keep the dumpling wrappers covered with plastic wrap or a towel while you form and fill the wrappers. Follow the slide show tutorial for pleating techniques. If you don't want to bother with authenticity, then simply fold the dumpling in a half moon shape without pleating and be done with it. Who's going to sue you for that? Life's too short.
- Wrapped dumplings should be frozen uncovered until solid, which will only take a few hours in the freezer. Then, remove from the sheet pan and store in ziploc freezer bags until needed.
- To cook the dumplings, follow the tutorial in the slideshow. Use a nonstick pan with a lid and a little veg oil. After frying until golden brown, add 1/4 cup of water and cover until most of the liquid has evaporated. Uncover and serve with dipping sauce (or continue frying the other sides if, like me, you like all your sides to be crispy!)
Makes approximately 80 plump, overstuffed dumplings
Potsticker Dipping Sauce
- 1 T dark soy sauce
- 1 T soy sauce
- 2 T Chinese white rice vinegar
- 1 T Hot chili oil (optional)
- 1 T finely sliced scallion
- 1 T grated fresh ginger
- 1/4 cup chicken stock
Combine all ingredients and mix well. Serve with potstickers. Store remaining sauce covered in refrigerator