Recipe: Yummy Potstickers

Potstickers. Cook over medium high heat until evenly brown. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling.

They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling. Cooking potstickers is a little more complicated than a normal food you cook in a pan, but only by a couple small steps to ensure the soft and crispy texture of your potstickers. Add a bit of oil and brown the bottoms of the potstickers. You can have Potstickers using 10 ingredients and 15 steps. Here is how you cook that.

Ingredients of Potstickers

1. Prepare 3/4 packages of flour.
2. You need 1 head of Napa cabbage.
3. You need 3 lb of pork, turkey, or chicken.
4. It's 8 oz of imitation crab meat or shrimp.
5. Prepare 1/2 lb of chives or green onions.
6. Prepare 1 tbsp of sesame oil.
7. Prepare 1 tbsp of 5 spice.
8. Prepare 1 tbsp of seasoning salt.
9. You need 1 tbsp of white pepper.
10. You need 4 cup of water.

Add a few tablespoons of water (careful, there is still oil in the pan) and cover to steam the potstickers. Also known as Chinese Pan Fried Dumplings or just Chinese Dumplings, these irresistible plump babies are pan fried then steamed in a skillet so they're golden crispy on the underside with a juicy filling inside. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Growing up in a very Korean household, we had homemade potstickers at least once a week - steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it.

Potstickers instructions

1. To make dough start with 3/4 bag of flower add water and knead until hard to knead. Or buy pre made skins (3 bags).
2. Filling - finely dice up 1 head Napa cabbage (sprinkle with salt) then with a cheese cloth drain water out of the napa cabbage by squeezing..
3. Cover hand made dough with plastic wrap and place in the fridge while making meat filling.
4. Dice 1 package (8oz) imitation crab meat or shrimp I to the bowl..
5. In a large bowl add 3 lbs ground pork, or turkey, or chicken.
6. Dice up 1/2 lb chives or 4-5 bunches of green onions.
7. Add 1 tablespoon sesame oil.
8. Add 1 tablespoon seasoning salt.
9. Add 1tea spoon white pepper.
10. 1 tablespoon of 5 spice.
11. Add meat / vegetable mix in to skins and fold.
12. Hand mix all ingredients together.
13. Freeze potstickers so that they can be placed in a zip lock and not get squished in the freezer..
14. Cook potstickers by filling a fry pan so that they are all touching (add a little oil to the pan), then fill pan with water so that the water just covers the tops of the potstickers. Cover the pan with a lid and allow for steam to escape..
15. When most of the water has evaporated release potstickers from pan and place a plate on top of pan. Quickly flip the pan over and potstickers will be upside down on the plate and ready to serve..

Locals and guests feel welcomed with the stellar customer service in the upscale, yet comfortable atmosphere. Working in batches, add the potstickers and cook until the bottom is golden brown. Potstickers are great with a potsticker dipping sauce. While you can buy bottled sauce, it's so much better and easier to make the sauce at home. The dipping sauce calls for Chinese black vinegar and soy sauce.