Easy Potsticker Recipe

The term "potsticker" originates from the Chinese word "锅贴" (guotie), which typically refers to pan-fried dumplings. Potstickers are a delicious snack and a popular item on the menu at many Chinese and Asian restaurants. Making potstickers at home is actually quite simple, and they can taste just as good as the ones you find at restaurants. Today, I will share my unique method for making them.

5 Reviews
5 Comments
POSTED:24/07/2024
Level:Medium
Yield:4-5 servings
Total:1 hr 40 min
(includes chilling time)
Active:40 min

I love making potstickers at home because it's easy and I can enjoy them quickly without having to go out and buy them. There are many varieties of potstickers, with popular fillings including pork, shrimp, pickled vegetables, and mushroom with corn. My specialty is pork potstickers.


1.About Potstickers

Potstickers are a famous traditional Chinese snack, classified as a type of pan-fried dumpling. They are meticulously crafted and delicious in taste. 

"Potstickers" refer to pan-fried dumplings, one of the thousands of dumpling varieties found worldwide. In Chinese cuisine, dumplings can have savory or sweet fillings and can be prepared in various ways, such as baking, frying, or steaming.

There are many stories about the origin of potstickers. One version tells of a Guangdong chef who, by chance, ate pan-fried dumplings in Qingdao, Shandong, and found them delicious. He brought the idea back to his hometown, modified the recipe, and thus the modern potsticker was born.


2.How to Make Potstickers

Below is a complete recipe tutorial; here is a brief overview of the recipe:

Making the Filling:

Mix ground pork, salt, mushrooms, light soy sauce, and soy sauce in a mixing bowl. Stir well and refrigerate until ready to use.

Making the Dough:

Slowly pour warm water into the flour and fine salt. Stir until a dough forms. Knead the dough until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for about 40 minutes.

Making Potsticker Wrappers:

Divide the dough into four equal parts (keep the other parts covered during the process). Roll each portion into a log and divide it into six equal pieces. Roll each piece into a potsticker wrapper. Repeat until all the dough is used up.

Filling the Potstickers:

Place a small amount of pork filling in the center of each wrapper. Moisten the edges of the wrapper and fold the sides together. Pinch the edges to seal. Lightly tap the potstickers on the work surface to flatten the bottom, then slightly curve them so they can stand upright.

Making the Dipping Sauce:

Mix rice vinegar and soy sauce in a bowl. Set aside until ready to serve.

Cooking the Potstickers:

I use the water-frying method. First, fry the bottom of the potstickers in a small amount of oil until they are golden brown. Then, add water and steam for 10 minutes until the water evaporates and the potstickers turn crispy.


3.Can You Fry Potstickers Entirely in Oil?

It's not recommended to fry potstickers entirely in oil. The filling itself, which usually contains meat, is already relatively greasy. Using a lot of oil for frying can make the final product too oily and increase the risk of consuming excess fat.

In China, people typically fry the bottom of the potstickers in a small amount of oil first to make them golden and crispy, then add water and continue cooking until the water evaporates. This method results in potstickers with a better texture and less greasiness.


4.Potsticker Dipping Sauce

There are many types of dipping sauces for potstickers. If you enjoy spicy flavors, you can mix light soy sauce, chili powder, sesame oil, and soy sauce together.

For a quick and simple dipping sauce, mix some light soy sauce and soy sauce in a bowl. If you prefer a stronger taste, you can add a bit of mustard.


5.How to Store Leftover Potstickers

Cooked Potstickers:

If the potstickers are already cooked, place them in an airtight container or cover the bowl with plastic wrap and store them in the refrigerator. They can be kept for about one day. It's not recommended to store cooked potstickers for too long.

Uncooked Potstickers:

If the potstickers are still uncooked, arrange them neatly in a bag or an airtight container and freeze them. They can be stored in the freezer for about a week, or even longer.


Are you ready to make some delicious potstickers with me? Let's get started! The process is straightforward, and with a bit of patience, I'm confident you'll do great!

INGREDIENTS

MAIN INGREDIENTS

  • 140g flour (makes about 23 potstickers)
  • 200g ground pork

ACCESSORIES

  • 75g mushrooms
  • 70g warm water

SEASONINGS

  • 3g salt
  • 10ml light soy sauce
  • 5ml soy sauce
  • 5g sesame oil
  • Chopped scallions to taste

DIRECTIONS

STEP 1

First, knead the dough: Take 140g of flour and mix evenly with 2g of salt. Gradually add warm water in small amounts, kneading until the dough is smooth and doesn't stick to your hands. Let it rest for 40 minutes before use.

Tip:

Add warm water gradually, kneading the dough while adding, rather than adding all water at once.

Instructions for kneading dough with gradual water addition for smooth texture.

STEP 2

During the dough resting period, prepare the filling: Add 1g of salt, 10ml of light soy sauce, 5ml of soy sauce, and 5g of sesame oil to 200g of ground pork. Stir in one direction until well combined. Gradually add 75g of mushroom water in small amounts, stirring well, then mix in diced mushrooms evenly.

Prepare filling with soy sauce, salt, sesame oil, and mushroom water for pork and mushroom dumplings.

STEP 3

Once the dough has rested, roll it into a long strip.

Roll rested dough into long strip.

STEP 4

Divide the dough into evenly sized portions.

Divide dough evenly into portions for baking or cooking.

STEP 5

Flatten each portion into a round disk, sprinkling a little dry flour to prevent sticking.

Flatten dough into round disks and sprinkle with flour to prevent sticking.

STEP 6

Take one dough portion and roll it into a round wrapper with a slightly thicker center and thinner edges.

Roll dough into a round wrapper with varying thickness.

STEP 7

Place the filling in the center of the wrapper in a long shape.

Place the filling in the center of the wrapper for the recipe.

STEP 8

Lift and pinch the edges of the wrapper together towards the center.

Folding wrapper edges together creates a secure seal for food.

STEP 9

As shown in the diagram, pinch the edges at the open ends towards the center, sealing along the edge of the wrapper.

Instructions to pinch edges of a wrapper towards the center to seal it.

STEP 10

A complete raw potsticker wrapper is now finished. Follow the above steps to wrap the remaining potstickers.

Tip:

If you can't finish all the wrapped potstickers at once, you can store them in the freezer to keep them fresh.

Guide to wrapping potstickers; store extra wraps in the freezer for freshness.

STEP 11

Water-frying method: Heat some oil in a flat-bottomed pan until hot. Place the raw potsticker wrappers in the pan and fry lightly until the bottoms are golden brown.

Instructions for water-frying potstickers: Heat oil, fry wrappers until golden brown.

STEP 12

Pour enough water into the pan to cover about half of the potstickers. Bring the water to a boil over high heat, then cover and simmer for about 10 minutes. Remove the lid and continue cooking until the water evaporates.

Cook potstickers in water, simmer for 10 mins, then evaporate water for crispy finish.

STEP 13

Your delicious potstickers are ready to serve!

Delicious potstickers ready to serve!

Recipe analyzer

  • Recipes: Easy Potsticker Recipe
  • Main Ingredients:4
  • Servings per recipe:1
  • Servings size:485 g
Nutritional Summary of Recipe
Amount per 485 g= 1 serving(s)
  • Energy (calories):1120 kcal
    51%
  • Protein:68.16 g
    125%
  • Fat:43.17 g Why gray?
    89%
  • Carbohydrates:109.28 g
    44%
Calorie breakdown
  • Protein: 25%
    284 kcal
  • Fat: 35%
    388 kcal
  • Carbohydrates: 40%
    449 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
159:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
CulinaryQuestOctober 12, 2024

This recipe is very detailed and easy to follow. The potstickers come out crispy on the outside and tender on the inside, very delicious.
SpiceSizzleShowcaseOctober 01, 2024

What should I do if the dough is sticky?
reply:
October 04, 2024
You can sprinkle a little flour on your hands or on the dough's surface to prevent sticking.
PatriciaJuly 29, 2024

It did taste good once I followed it, are there other ways to enjoy it?
Olivia AndersonJuly 26, 2024

I followed the recipe and it was so delicious, thank you!
TysonJuly 26, 2024

Can I leave the dough unrisen?
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