Tutorial: Potstickers

These are fun little Asian dumplings and they”re surprisingly easy once you master the technique. There are several ways to cook potstickers, but I’m going to show you the method I use, because you don’t need any special equipment. After that, you can have fun coming up with your own fillings. I”m going to use one of my favorite fillings for Lemon Ginger Potstickers. These make a great meal along side a steamy bowl of rice, or a fantastic appetizer at a party. Don”t be scared if this process seems complicated- it really isn”t! I just want to explain it well so you”ll be successful on your first attempt 🙂

The ingredient list really isn’t very big:

Lemon Ginger Potstickers

Filling ingredients:
3/4 C finely chopped cabbage
1/3 C chopped green onions
1/4 cup finely chopped water chestnuts
1 T soy sauce
1 tea salt
2 tea minced fresh ginger
2 tea grated lemon rind
1 tea dark sesame oil
Dash of hot sauce (optional)
1/2 pound (8oz) ground chicken
Won ton wrappers (You”ll find these at the grocery store in the produce section. Against the wall in the refrigerated part or near the Asian specialty items. You can use them for homemade ravioli too!)

For cooking process:
Skillet with lid (very important to have a lid, and one that fits)
Cornstarch
Vegetable oil
Water

Dipping Sauce:
1/4 C Soy Sauce
1/4 C Seasoned Rice Vinegar
1 T Fresh minced ginger
2 T chopped green onions

1. Prepare the filling

If you have a food processor, bust it out now!That is definitely the easiest way to whip these up.Otherwise, get a good knife and get ready for a work-out.I process one ingredient at a time and add it to a bowl. Basically, you just want to combine all ingredients listed under “filling”

I always start with the cabbage. Why? I don’t know…
Roughly chop it and toss it in the processor and process until about this fine:

Do the same for the green onions and water chestnuts and combine in a bowl. Add lemon rind, ginger, soy sauce, salt, sesame oil, and hot sauce.

Then add the ground chicken. You can buy ground chicken, but I just grind my own in the food processor since I always have a big bag of chicken in the freezer. Just make sure they are thawed first, and then roughly cut into chunks and place in the food processor. Pulse until ground and then measure out 8oz. (As I’m writing this my husband informs me this picture looks “whack”. Hey, it’s ground meat, it’s not going to be pretty. But I’m including it anyway because I want you to know how it looks when it’s properly done! And if you think it looks gross, get over it, because in a few moments you’re going to be mixing it up with your hands.)

Add chicken to cabbage mixture.

Now get your hands in there! It”s really the best way to do it.

This is the filling. I always make this ahead of time so when it”s time to make the potstickers you can just pull it out and pop them together. You can even make it up to a couple days in advance and keep it in the fridge. Have fun altering the fillings to your taste. Now onto the…

Technique:
I always set up a potsticker station that looks like this:


You’ll need:

  • your filling and the won ton wrappers
  • a teaspoon
  • a cookie sheet sprinkled with a little cornstarch
  • a small bowl of water
  • a plate, or work surface to fold the won tons
  • several damp paper towels

Working with 1 or 2 won ton wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Then bring remaining 2 corners to the center, pinching points to seal. Pinch all 4 edges together to seal well.


Place folded potstickers on the baking sheet and cover with a damp paper towel while you complete the rest.Cooking Process:

Heat about 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add pot stickers.

You”ll have to cook these in batches and I find using a smaller pan and cooking about 10 at a time works best for me.Cook about 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan (If you use a really large skillet, youmay need to add a bit more water to the pan) cover immediately and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining pot stickers.

Since I cook these in batches, I store the finished ones in a glass baking dish with a lid.That way the steam from the hot potstickers keeps them all soft and warm.

For the dipping sauce, just combine all ingredients and serve in a small bowl.

32 comments

  1. Oh and I agree with the P.F Chang’s comment. Seriously, what the heck is in the lettuce wrap stuff? No clue but it’s freakin GOOD! Speaking of, gotta recipe for lettuce wraps? lol.

  2. Okay I HAVE to ask….what the crap do you do with your children when you make this stuff??? I would totally try all these things but it would take me approx. 5 hours from start to finish because my child apparently doesn’t like playing alone for more than 5 minutes.

    I love this blog though, I’m just super curious-especially with Kate because she has two kiddos. Tell me your secrets!!

    1. I have my kids help. One cam lay out the wrappers, one dues the filling and one does the water. I use my whole counter and the whole family has to help. I have a pot sticker press that is wonderful.

  3. Kate you totally reminded me of something I forgot to add in there, lol. The mushrooms. Which you just told everyone not to leave out 🙂 I wrote out the recipe how I make it and I don’t usually put the mushrooms in because I don’t really like mushrooms so I never have them around. So all you shroomers, just add 2 or 3 to the food processor with all the other chopped stuff.

    And I agree with Kate- don’t leave out the stuff you *think* you don’t like- like water chestnuts. Does anyone really like those? You have to include them though because it adds the perfect texture and flavor combo, and once everything is chopped up, you really can’t tell what it all is. It’s just, yummy.

  4. Yum. I love these; don’t leave out the lemon. Or the water chestnuts. Or the mushrooms. Even if you don’t like those things. Seriously, if you knew what was really in all that yummy Chinese food at P.F. Chang’s, you’d never eat there… 🙂

  5. Manda- yes, it’s raw chicken. So the filling mixture will be raw when you put it in the won tons. It cooks when they’re steamed in the skillet.

  6. I love these! I didn’t think I liked ginger, but this was the first recipe I used *real* fresh ginger in and I fell in love! Last time I made these, I layered them on parchment paper in a tupperwear, froze them, and ate them everyday for two weeks!

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