[Noodles] Crispy Potstickers

Name: [Noodles] Crispy Potstickers
Total time: 1500 s
Ingredients: 6 pieces raw potstickers; 1 tablespoon all-purpose flour; 10 tablespoons water; 1/4 head, about 435g cabbage; 215 g ground pork; 2 tablespoons--for cabbage. 1/2 tablespoon for ground pork. salt; Water--2 tablespoons, for ground pork; 1 tablespoon soy sauce; To taste black pepper; 1 tablespoon sesame oil; 2 stalks green onions, chopped; 1 tablespoon minced ginger; 420 g all-purpose flour; 84 g boiling water; 168 g cold water

Chris Lee @cook_6829345

Potstickers with a crispy bottom!

Tips

1. When frying potstickers, keep an eye on the bubbles in the flour water. Once they disappear, check the bottom of the potstickers and remove them from the pan to avoid burning.
2. Each family has their own preferred filling style and ingredients, so feel free to customize.
3. If you overfill or the filling is too watery and won't seal, sprinkle some flour on the open edges and pinch them together a few more times to fix it.
4. Making dumplings, potstickers, and pan-fried dumplings can be labor-intensive. You can use store-bought raw dumplings as a substitute. Since it's quite a task, consider making a large batch, like 100 pieces, to enjoy multiple times.
5. Prioritize the filling when making these. Make as many wrappers as you have filling for. For example, if you have 597g of filling and each piece uses about 14g, you'll need about 42 wrappers. Each wrapper requires about 10g of flour, so you'll need 420g of all-purpose flour. Use a ratio of flour:boiling water:cold water = 10:2:4. This way, you won't have leftover filling or wrappers.

Potstickers with a crispy bottom!

Tips

Chris Lee @cook_6829345

Potstickers with a crispy bottom!

Tips

Potstickers with a crispy bottom!

Tips

Saved

Ingredients

25 minutes

Potstickers--6 pieces
6 piecesraw potstickers
1 tablespoonall-purpose flour
10 tablespoonswater
Filling--42 pieces
1/4head, about 435g cabbage
215 gground pork
2tablespoons--for cabbage. 1/2 tablespoon for ground pork. salt
Water--2 tablespoons, for ground pork
1 tablespoonsoy sauce
To taste black pepper
1 tablespoonsesame oil
2 stalksgreen onions, chopped
1 tablespoonminced ginger
Wrappers--42 pieces
420 gall-purpose flour
84 gboiling water
168 gcold water

Saved

Steps

25 minutes

1

Heat oil in a pan.
2

Place the potstickers in the pan.
3

Check the bottom of the potstickers. When they turn golden brown, turn off the heat.
4

Add about 1/4 cup (20cc) of water, cover with a lid, and turn the heat back on. Steam the potstickers until cooked through.
5

Once the water from step 4 evaporates, add the flour water (water:flour = 10:1).
6

Steam for another 3 minutes, then check if the bubbles in the batter have disappeared.
7

When the bubbles in the flour water disappear and the bottom is slightly golden, it indicates the potstickers can be easily removed from the pan.
8

Turn off the heat. Cover with a plate.
9

Invert the pan, and the potstickers will fall onto the plate.
10

Enjoy the crispy bottom while hot!
11

Chop the cabbage finely or use a food processor to make small pieces. Add salt and let it sit for ten minutes.
12

Salt will draw water out of the cabbage. Remove the water by pressing the cabbage to remove excess moisture. This step makes the filling easier to wrap, though some choose to skip it.
13

Add water to the ground pork.
14

After adding salt, stir the mixture in one direction with chopsticks. This process, called 'water beating', incorporates water and salt into the ground pork, making it less tough.
15

Continue adding soy sauce and keep mixing.
16

Combine cabbage, ground pork, green onions, ginger, sesame oil, and black pepper, and mix well.
17

Refrigerate the mixed filling while you prepare the wrappers.
18

Sometimes you can add pork or chicken gelatin to the filling for a juicier texture, similar to store-bought ones. Besides cabbage, you can substitute with chives, winter melon, or loofah, as you like.
19

How do you know if the filling is salty enough? Take a small piece, pan-fry it, and taste. If it's too bland, add more salt; if too salty, add more cabbage or other ingredients.
20

Pour boiling water into the flour.
21

Cut the flour with a spatula.
22

Add cold water and stir with the spatula.
23

Knead into a dough in a mixing bowl. This step can also be done by hand.
24

Place the dough in the pan used earlier, cover with plastic wrap, and let it rest for 20-30 minutes.
25

Cut the dough into three large pieces, roll into long strips, and cut into small pieces. Each piece should weigh about 16g.
26

Roll each small piece into a ball.
27

Sprinkle some flour on the rolling board to prevent sticking. Roll each small dough ball into an oval shape.
28

Position the wrapper and your hand as shown in the picture. Add filling, but not too much, to ensure it can be sealed.
29

Pinch the middle together, then pinch the sides. Place on a board. If making a large batch, you can place the board directly in the freezer. After 2-3 hours, transfer the hardened potstickers to a ziplock bag for storage.