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Potstickers

Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 36
Author Micha M

Ingredients

  • Ingredients:

For the dough:

  • 2 cups all purpose flour
  • 3/4 cup plus 2 Tablespoons boiling water

For the filling:

  • 1/2 cup finely chopped cabbage
  • 8 ounces ground chicken or pork
  • 2 Tablespoons finely chopped water chestnuts
  • 1 Tablespoon soy sauce
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon sugar

For cooking:

  • 2 Tablespoons vegetable , divided
  • 2/3 cup chicken broth , divided

Instructions

For the dough:

  1. Place flour in a large bowl and make a well in the center. Pour in the boiling water and stir well with a wooden spoon. Place dough on a lightly floured surface and knead for 5 minutes. Shape into a ball, cover with plastic wrap, and let rest for 30 minutes.
  2. Unwrap dough and knead briefly. Divide dough into four pieces, place one piece on a floured surface, keeping the other three covered. Roll with a lightly floured pin to 1/8 inch thickness. Cut with a 3 inch diameter cutter. Repeat for the other 3 pieces.

For the filling:

  1. Squeeze the excess moisture from the cabbage, place in a large bowl. Add in the chicken, water chestnuts, soy sauce, ginger, sugar and cornstarch. Mix well.

To fill:

  1. Place 1 rounded teaspoon filling in the center of the dough circle. Moisten the edge of half the round. Fold circle in half and pinch the edges together. Sit dumpling down firmly seam side up. Cover finished potstickers with plastic wrap while assembling the rest.

To cook:

  1. Heat 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Cook 1/2 the potstickers in the skillet for 5-6 minutes or until bottom is golden. Pour in 1/3 cup chicken stock and cover tightly. Reduce heat to low and simmer for ten minutes if freshly made 15 minutes if frozen or until all liquid is absorbed. Repeat with remaining oil, chicken stock and potstickers.

To freeze:

  1. Place assembled potstickers on a cookie sheet. Freeze for 30 minutes or until slightly firm. Store in labeled freezer bags or containers for up to 3 months. Do not thaw before cooking.