Homemade pot stickers are so versatile–you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground beef, green onions, ginger, and cabbage.
A truly delicious recipe! Personally, I would add less sesame oil next time but that’s my taste preference. Be patient making your wrappers because it is time consuming if you’re a novice like me.
This recipe is the bomb. We like our pot stickers crispy so we deep fried them. For the ginger because three tablespoons is a lot I peeled it and tossed it in my mini food processor. Delish!!
So delicious! I followed the recipe exactly, with one small change — I cooked the ground beef first, on low heat until it was cooked but not browned. Then I added all the other filling ingredients without cooking any further, and chilled that mixture. I found that a small rolling pin was much easier to maneuver than the pie-sized one. But I imagine a tortilla press or something like that would be very helpful. Thanks, Chef John, for another wonderful recipe.
Made dough exact to recipe. Dough came out really nice. Only addition I made was one egg to filling mixture after watching a lot of other videos. Filling was very tasty. I used a little less ginger because my boyfriend is sensitive to the ginger flavor. Will definitely make again. It was a fun group activity to fill and pinch dumplings
Ingredients:
1 pound ground beef
4 cloves minced garlic
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Ingredients:
Filling:
1 pound ground beef
4 cloves minced garlic
1/2 cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce1 teaspoon sesame oil
1 pinch cayenne pepper
1 1/2 cups finely chopped green cabbage
Dough:
2 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)Dipping
Sauce:
1/4 cup seasoned rice vinegar
1/4 cup soy sauceFor
Frying:
6 tablespoons vegetable oil for frying, or as needed – divided
8 tablespoons water for steaming, divided
Directions:
Place ground beef, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground beef mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming “pleats” along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.
Chef’s Note:
Optional: You can spike dipping sauce with things like hot sauce, garlic, minced green onions, ginger, etc.
source :allrecipes.com