EasyHomemade Potstickers
Homemade potstickers are a beloved Chinese snack known for their unique cooking method and juicy fillings.
👉🏻Ingredients list⚠️
Filling: 200g ground pork, 100g chopped cabbage, 50g chopped fresh shiitake mushrooms, 10g ginger mince, 10g garlic mince, 1 tbsp light soy sauce, salt to taste, a dash of sesame oil.
Wrapper: 200g all-purpose flour, approximately 100ml warm water (adjust based on flour absorption).
Frying: Enough cooking oil, water for steaming.
Dipping Sauce: 1 tbsp soy sauce, ½ tbsp rice vinegar, a pinch of garlic mince, chili oil optional.
Homemade potstickers are a beloved Chinese snack known for their unique cooking method and juicy fillings. Combining steaming and frying, potstickers boast a golden and crispy bottom exterior with a tender and juicy interior. Served with a dipping sauce made from soy sauce and rice vinegar, they are not only perfect for breakfast, lunch, or dinner but also a staple at family gatherings and festive celebrations.
👉🏻✨DIRECTIONS:
Prepare the Filling: Finely chop the cabbage and squeeze out excess moisture. Soak and drain the shiitake mushrooms, then chop. Mix the pork mince, cabbage, mushrooms, ginger, garlic, soy sauce, salt, and sesame oil together, stirring vigorously in one direction to develop the texture.
Make the Wrapper Dough: In a bowl, combine flour and warm water, stirring with a fork until a shaggy dough forms. Knead until smooth, cover with a damp cloth, and let rest for 20 minutes. Roll out the dough into thin sheets, then cut into round dumpling wrappers.
Shape the Potstickers: Place a wrapper on your palm, spoon a generous amount of filling onto the center, fold in half and seal the edges tightly, leaving the ends open for venting during frying.
Fry the Potstickers: Heat oil in a flat-bottomed pan over medium-low heat. Arrange the potstickers in a single layer, fry until the bottoms are golden brown. Add enough water to reach about 1/3 the height of the potstickers, cover, and increase heat to high. Steam until the filling is cooked through, about 5 minutes. Uncover and reduce heat to medium-low, continuing to fry until the bottoms are crisp.
Serve: Remove from the pan and arrange on a plate. Serve with the dipping sauce made from soy sauce, rice vinegar, garlic, and chili oil.
👉🏻✨TIPS
Avoid overcooking the potstickers to prevent the exterior from burning while the interior remains uncooked.
Maintain the right amount of water during steaming to prevent burning.
Be cautious of hot steam and oil splatters when serving.
👉🏻✨BENEFITS
Not only are homemade potstickers delicious, but they are also nutritious. The pork provides protein and fat essential for muscle repair and growth. The cabbage and shiitake mushrooms contribute vitamins and minerals that boost immunity and aid digestion. Moreover, making potstickers promotes bonding and interaction among family members, making them an excellent choice for family meals and parent-child activities.
👉🏻✨NUTRITIONAL ASPECTS:
Protein: Ground pork is the primary source of protein, supporting muscle development and repair.
Vitamins: Cabbage and shiitake mushrooms are rich in vitamin C and various B vitamins, enhancing immunity and facilitating metabolism.
Minerals: Pork and shiitake mushrooms contain iron and zinc, essential for preventing anemia and boosting immunity.
Fiber: Cabbage provides dietary fiber, promoting intestinal motility and preventing constipation.
