Homemade Potsticker Wrappers and Potstickers

Name: Homemade Potsticker Wrappers and Potstickers
Ingredients: [Potsticker Wrappers]; 2 1/2 cups all-purpose flour (300 grams); 1/2 cup hot water, about 160°F (125 grams); 2 1/2 tablespoons cold water (40 grams); [Filling]; 1 1/3 pounds ground pork shoulder (600 grams); 3/4 teaspoon salt (4 grams); 3/4 teaspoon chicken bouillon powder (4 grams); 2 tablespoons soy sauce (30 grams); 1/2 teaspoon ground black pepper (2 grams); 2 tablespoons toasted sesame oil (25 grams); 2 cups finely chopped green cabbage (300 grams); 2 teaspoons grated ginger (10 grams); 1/4 cup chopped green onions (about 20 grams); [For Draining Cabbage]; 1 teaspoon salt; [For Pan-Frying Potstickers]; 1 tablespoon oil; 1 tablespoon flour (10 grams) + 1/2 cup water (100 grams), mixed together

Chijung Huang @cook_10213935

These potsticker wrappers are delicious! Although it's hard to roll them into perfect circles like in the videos, I just roll them into rectangles for wrapping instead—it works too!

Chijung Huang @cook_10213935

These potsticker wrappers are delicious! Although it's hard to roll them into perfect circles like in the videos, I just roll them into rectangles for wrapping instead—it works too!

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Ingredients

[Potsticker Wrappers]
2 1/2 cupsall-purpose flour (300 grams)
1/2 cuphot water, about 160°F (125 grams)
2 1/2 tablespoonscold water (40 grams)
[Filling]
1 1/3 poundsground pork shoulder (600 grams)
3/4 teaspoonsalt (4 grams)
3/4 teaspoonchicken bouillon powder (4 grams)
2 tablespoonssoy sauce (30 grams)
1/2 teaspoonground black pepper (2 grams)
2 tablespoonstoasted sesame oil (25 grams)
2 cupsfinely chopped green cabbage (300 grams)
2 teaspoonsgrated ginger (10 grams)
1/4 cupchopped green onions (about 20 grams)
[For Draining Cabbage]
1 teaspoonsalt
[For Pan-Frying Potstickers]
1 tablespoonoil
1 tablespoonflour (10 grams) + 1/2 cup water (100 grams), mixed together

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Steps

1

Form the dough and knead until elastic:
Pour 1/2 cup hot water (about 160°F/70°C) into a bowl with the flour and mix. Add 2 1/2 tablespoons cold water and mix until the flour and water are fully combined. Knead until the dough is no longer sticky, has no dry flour, and feels elastic. It doesn't need to be perfectly smooth.
2

Let the dough rest for about 15 minutes:
Place the dough in a plastic bag and let it rest for 15 minutes. After resting, the dough will be softer and easier to roll out. While waiting, you can prepare the filling.
3

Roll the dough into a long rope:
After resting, take the dough out and roll it on your work surface into a long rope. If the dough is too large, divide it into 2 or 3 pieces and roll each one into a rope.
4

Divide into small pieces:
Cut the rope into pieces, each about 1/3 ounce (10 grams). Don't cut all at once to prevent them from drying out. Sprinkle a little flour on the pieces you are about to roll, and keep the rest in a plastic bag to stay moist.
5

Flatten the dough pieces:
Place each cut side down on the table and press with your hand to flatten into a small round. Lightly dust the surface with flour to prevent sticking.
6

[Roll out the wrappers]
7

Finely chop and drain the cabbage:
Chop the cabbage into small pieces and place in a bowl. Add 1 teaspoon salt and mix by hand for about 1 1/2 minutes to draw out moisture. Squeeze out the excess water and set aside.
Mix the ground pork until sticky:
Place the ground pork in a bowl and mix by hand until it becomes sticky, then add the other ingredients.
Combine the seasonings:
Mix the soy sauce, sesame oil, salt, chicken bouillon powder, and pepper together and set aside.
Combine all filling ingredients in order:
Add the mixed seasonings to the sticky ground pork and mix well. Add the green onions and mix. Add the drained cabbage and mix until everything is well combined. The filling is now ready to use.
8

Wrap the potstickers.
9

Heat a nonstick skillet over medium-high heat and add the oil. Place the potstickers in the pan. After adding all the potstickers, pour the flour-water mixture over them. Once it comes to a boil, reduce to medium-low heat, cover with a lid, and cook until the bottoms are golden brown and crispy. Remove from heat and serve.