Potstickers

Found recipe to make simple potsticker wrappers from Mei Mei. The wrapper fillings are simple with the ingredients of just flour, water, and salt. The key is to get a consistency not too sticky. Can add additional flour and sprinkle more flour while making to keep the wrappers not sticky. We prefer a simple filling of Impossible plant based meat like a burger. Ground pork is also really tasty. To keep the filling simple I just mix with ginger, garlic, soy sauce and sesame oil. Feel free to add anything else. I usually get 30 dumpling. I cook enough to fill a sauce pan leaving a little room in between. The rest about half I freeze the rest and use them for another meal. In the freezer they should last several weeks or longer. To cook the frozen dumplings can just saute and steam a little extra and they will cook no problem. I like to get a nice sear before steaming. After the water evaporates they can crisp up a bit. I like a dipping sauce of soy sauce, sesame oil a bit of rice vinegar. After seeing how easy it is to make dumping wrapper from scratch prefer to make over buying wrappers from the store.

video on youtube

Ingredients

dumpling wrappers

• 2 cups, 280g all purpose flour
• 1/4 t salt
• 1 cup boiling water

  filling

• 1/2 pound impossible ground beef, or normal ground pork
• 2t ginger, grated in a microplane grater
• 2t garlic, grated or crushed
• 1T soy sauce

  dipping sauce

• 1/2c soy sauce
• 1t sesame oil

  cooking

• 1-2T neutral oil

Steps

make dough

• mix flour and salt in a bowl
• add about 3/4c boiling water
• mix with a wooden spoon for a minute until cools down and dough comes together
• knead with hands for a few minutes
• let rest 30m to 1h
• divide into 4 pieces
• roll each piece into a log about 3/4 inch diameter
• divided each piece into about 3/4 inch
• press and flatten with rolling pin into circle
• flour to keep from sticking

  mixture

• mix filling with ginger, garlic, soy sauce
• add about small spoonful of filling
• fold in half and crimp edges to form dumplings
• press to get flat side
• can freeze in baking sheet the transfer to plastic freezer ziploc bag, last several weeks or longer frozen

  cook

• heat canola or neutral oil in saute pan until hot
• fill pan with layer of potstickers
• cook until bottom gets a nice browning but not too dark (2-3m or longer if frozen)
• add about 1/2c water and immediately cover (be careful of hot oil)
• steam 10-15m (longer if frozen)
• serve immediately