My second attempt on making potstickers. This time I aimed for a more fresh variation. And I used a faster (but not that beautiful) way of filling them.
Ingredients
Dough
- 500g fine wheat flour
- 250-270g hot water
- 8g salt
Filling
- 500g ground pork meat (I used pork shoulder cut and a fine mince)
- 200g chinese cabbage (very thin cubed)
- 1 tbsp ginger paste
- 1 tbsp soj sauce
- 2 tbsp vinegar
- 2 tbsp corn starch
- 3-7g salt (only 3g if ginger paste is already salted!)
- 1/2 tsp pepper
Sauce 1
- 2 tbsp soj sauce
- 1 squashed garlic clove
- 1 tbsp ginger oil
- 10 pcs szechuan pepper
- 2 tbsp water
Instructions
Sauce
Squash the garlic, mix everything together and let the sauce sit while you prepare the other parts.
Dough
Heat up the water to about 95 degrees and mix all ingredients together. The dough should come together but be as dry as possible. Start with 250g water and add 10g at a time in case the dough does need more water. Let the dough rest for about 30 minutes covered with a wet kitchen towel.
For the big and lazy method I did not roll the dough out super thin. Id kept it thick enough so it would not rip open if the potstickers would touch in the pan (level 6 out of 8 on the pasta roller).
Filling
Cut the cabbage as finely as possible. Then mix everything together. Easy as that.
For this version I was pretty lazy. I cut very big squares (ca. 12x12cm), added filling and folded the dough over to a square. Using a fork I pressed down and closed the dough. Not very beautiful, but very effective and fast.
For alternative ways on how to fill the dumplings check out the first potsticker recipe.
Cooking
Add some oil in a pan. Place the potstickers in it and heat the pan (full heat). Once the potstickers get golden on the downer side, add about 60-80 water. The amount of water depends on the size of the pan and the size of the podstickers. For the big ones I used 80g of water and let them cook closed for 5-6 minutes. Then I removed the lid and let them cook until the rest of the water evaporated (ca 2 more minutes). Note that the duration does depend on the amount of filling in the dumplings, but also on the thickness of the dough. If you go below 8 minutes total time the dough might not be fully cooked through (with 6/8 thickness setting on the pasta roller).
