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Crispy pan fried dumplings to bring in the Chinese New Year. They can be stuffed with any filling but I love stuffing them with this ginger and spring onion beef mince.
This recipe is a little labor intensive if you decide to make these wrappers at home from scratch. I made the dumpling wrappers from scratch as it is not difficult and you don’t need any fancy ingredients but you do need patience to make it. This recipe worked beautifully in the first go but since then I have tweaked it to ensure that you make a perfect dumpling in the first go itself.
There are two parts to this recipe, the dumpling wrapper and the dumpling filling. To make the wrappers at home I would recommend making the dough in advance as this can be time consuming if you are making it for the first time. It is fairly simple to make but does require some patience to knead the dough until it is soft and smooth. This can take up to 15 mins if you are doing it slowly. I have made this dough recipe in the stand mixer and it works well so you could do the same as well. The filling is pretty straight forward and honestly you can make any filling you prefer.
To make the dumpling wrappers you need all purpose flour and water. The water must be hot, this makes a very soft but firm dough that helps rolling later. This is absolutely essential to make the easiest and quickest dumpling wrappers that can be steamed, pan fried or deep fried. My ingredients and quantities are not traditional but they work like well for any and every home kitchen. It is also fantastic for beginners who want to make this recipe without worrying about expensive ingredients and equipment.
I have made a beef mince filling with mushrooms, scallions, Sichuan pepper, red chili, soya sauce, sesame seed oil and fresh coriander. You can use this same seasoning with chicken mince, pork mince or lamb mince. I have also made vegetarian potstickers with tofu and paneer (can’t take the Indian girl out of me). A little five spice powder adds a world of flavor but if you don’t have any, you can use cinnamon powder, star anise, clove, cardamom and pepper powder.
To make the dough you need a bowl and a fork, you could use chopsticks if you have them and you are used to using them. I rest the dough in a ip lock bag but you could use any plastic bag. To make the filling you need a sauté pan and spatula. I roll dough out with a tiny rolling pin but any rolling pin or even a wine bottle works here. To cook the potstickers I use a shallow frying pan and then cover it with a lid.
You can serve them on their own with a little soya sauce but I like to serve it with this garlic chili sauce that is sweet, spicy, salty and saucy that makes it perfect for dipping.
You can fill the wrappers, shape and freeze them for up to 1 month. This will give you instant potstickers when you are craving them. I love making a huge batch and storing them in the freezer. Once they are cooked, it is best served hot and immediately as their crispy texture won’t last for long.
Now that we have covered the major elements of this recipe, let us get cracking and make some potstickers aka pan fried dumplings. Happy Lunar New Year Ninjas or better yet, 新年快乐 !
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