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Pot Stickers (Dim Sum)

Your favorite Asian restaurant appetizer can be made at home. And guess what? It’s EASY.

Pot Stickers Are Easy

Yes, these are easy, but a bit time consuming. However, it’s well worth it and you can make enough to bag and freeze for when you need them again.

I don’t bother using wonton skins or eggroll wraps for this since the REAL dough is easy to make at a fraction of the cost. It’s a hot water dough that consists only of flour and boiling water in a 2:1 ratio.

The centers can of course be filled with anything you like. I used ground pork that I ground myself. I used pork butt steaks. Sorry folks but you NEED a bit of fat in these, so if you are going to buy a piece of pork to grind yourself, I’d suggest the butt steaks or the cheaper rib-end chops.

The Filling

I adapted the filling recipe from one I found on About.com but I found that filling to be quite unpleasant. It was very bland and lacked any real flavor besides sesame oil, and too much at that. Too much dark sesame oil to me tastes like skunk–not kidding. You have to go EASY on it for just the right flavor. My reworked recipe is much more flavorful and includes ingredients I can taste in the restaurant variety.

Be warned–the dough is sticky, so you will have to constantly re-flour your work surface and hands. If you want to use wonton wrappers, it does make it easier, but it just won’t taste the same.

The Recipe

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Pot Stickers (Dim Sum or Chinese Dumplings)

Your favorite Asian restaurant appetizer can be made at home. And guess what? It’s EASY.

Prep Time30

Cook Time10

Total Time40

Course: Appetizers, Pork

Cuisine: Asian

Keyword: chinese dumplings, dim sum, pot stickers

Servings: 48 dumplings

Calories: 46kcal

Author: Judith Hannemann

Ingredients

POT STICKER DOUGH

2 cups flour
1 cup boiling water

POT STICKER FILLING

1 lb ground pork
6 oz Napa celery cabbage or regular green cabbage
3 tsp coarse salt divided
1/4 cup finely chopped green onion--the white and the green part
1 tbsp finely chopped cilantro OR 1/2 tsp dehydrated
1 large clove of garlic minced very finely
1 tsp cornstarch
1/2 tsp sesame oil
1 tbsp soy sauce
1/8 tsp grated fresh ginger or a pinch of dried
1 tbsp dry sherry

Instructions

Start by making the filling.
Shred the cabbage finely and sprinkle with 2 tsp of the coarse salt and toss. Set aside for 5 minutes.
Mix the meat and remaining ingredients plus the leftover 1 tsp coarse salt in a medium bowl. Squeeze out the water from the shredded cabbage and add to meat mixture, mixing well. Set aside.
For the dough, mix the flour and boiling water until a soft dough forms. Turn out onto floured work surface and knead until smooth and elastic, about 5 minutes. Cut dough in half. Roll each half into a 12-inch roll. Cut 1/2-inch portions of dough from the roll. Roll each 1/2-inch portion into a 3-inch circle. Place about 1 tbs of filling in each circle. NOTE: I roll out ALL my dough circles before I begin to fill them. Process is cleaner and also more efficient.
Bring the edges of the circles up and seal very well, pinching to pleat slightly. This will form a crescent-shaped dumpling. They can be shaped other ways, but I find that to be a complete PAIN and the shape I make them in is the one the restaurants make them in.
Heat a large skillet over medium-high heat. Add about 1 tbs vegetable oil if using a regular pan, 1/2 tbs if using non stick. When oil is very hot, add the dumplings, pleated side up in the pan. Fry for about 3-5 minutes or until the bottoms are golden brown and start to crisp. Add 1/2 cup water, cover and reduce heat to medium, and steam until all water is absorbed; about 5-7 minutes.
These can be served with a dipping sauce made with 1 cup soy sauce, 1/2 tsp sesame oil and 2 tbs honey mixed together. Put these ingredients in a small saucepan and heat, stirring, until honey is dissolved.
Makes about 48 dumplings and they can be frozen and reheated.

Nutrition

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