Simple Way to Make Quick Potstickers with dough recipe

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, potstickers with dough recipe. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Potstickers with dough recipe is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Potstickers with dough recipe is something which I have loved my whole life. They are fine and they look fantastic.

How to make Perfect Potstickers from scratch, including the recipe for the dumpling dough, Chicken and ginger filling and a spicy dipping sauce! We learnt how to make Potsticker or Dumpling dough, to make Potsticker/Dumpling wrappers at home! As a bonus we also learnt how easy it actually is. This simple but classic Asian recipe is one that everyone needs in their recipe collection.

To get started with this recipe, we must first prepare a few ingredients. You can cook potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Potstickers with dough recipe:

1. Take Filling
2. Make ready 1 lb ground pork
3. Take 1 1/2 cup finely chopped cabbage
4. Prepare 2 green onions finely sliced (white and green)
5. Prepare 2 cloves garlic crushed
6. Make ready 2 Tbsp fresh ginger grated
7. Get 4 oz water chestnuts finely diced
8. Prepare 1/2 tsp ground white pepper
9. Get 2 Tbsp soy sauce
10. Get 1 tsp sesame oil
11. Take 1/4 tsp cayenne pepper
12. Take 1 tsp cornstarch
13. Make ready For the dough
14. Take 2 1/2 cup AP flour
15. Take 1/2 tsp salt
16. Make ready 1 cup hot water

Begin kneading the dough in the bowl, working to pick up all of the. Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Steps to make Potstickers with dough recipe:

1. Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid.
2. Combine all filling ingredients except pork. Once well combined, add pork and combine.
3. Cover with plastic wrap and refrigerate until ready to use.
4. Mix flour and salt. Stir in hot water until shaggy dough forms.
5. Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky.
6. Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes
7. Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out.
8. Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle.
9. Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal.
10. Place on lightly floured pan while you finish the rest
11. Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp.
12. Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Don't let them get too brown in this step, they will brown some more later.)
13. When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid.
14. Cook an additional 1-2 minutes so bottoms get nice and brown.
15. Serve with your favorite dipping sauce!
16. My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced
17. NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. I'll add another note once I've given this a try.
18. REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasn't tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!

Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Jump to Recipe - Print Recipe. Anyone here love potstickers or dumplings? Potstickers are dumplings cooked in a certain I'll share a step-by-step (with images!)-from making your own dough to rolling out the wrappers up until wrapping and cooking these potstickers!

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