Homemade Potstickers

Source: David Pistrang


4 cups (approximately) cake flour

1-2/8 cups cool water

Combine flour and water to make a workable dough, knead until texture is smooth and not too sticky. Divide in two sections, wrap in plastic wrap and refrigerate an hour or more.

Filling (or choose your own)

¾ pound napa cabbage

(grate and salt cabbage; let it sit, rinse and drain well before adding to the filling)

lb. ground pork

2 T ground ginger

1 leek grated, grated (use just the white part)

2-3 scallions, grated

2-3 T soy sauce

2 T sherry

2 T sesame oil

1 tsp. salt

¼ tsp. white pepper

Making the Dumplings

When ready to make dumplings, take hunk of dough, create a hole in the middle and stretch until the dough is formed into a ring about 1 inch thick. Pinch off 1-2 inch chunks of the dough, roll out with rolling pin on a lightly floured surface.

Fill each wrapper with a generous scoop of filling. Close dumplings at the top so they have a flat bottom. Pinch a few tiny pinches at the top and curve dumpling to make an arc.

Coat a non-stick pan with 1-2 T oil, add dumplings to pan, then add water to about 2/3 the height of the dumplings. Bring to a simmer and cook covered until the water boils. Turn heat to medium and continue steaming 4 minutes. Remove cover and continue cooking until water evaporates – about 5-7 minutes longer. When ready, the dumplings will be golden-brown and crisp on the bottom.

Serve with dipping sauce: soy sauce, sesame oil, scallion, gingers

Dumplings may be frozen before cooking…add 1 minute to the steaming time when using frozen dumplings.

Feel free to use alternate fillings (ground turkey, all veggies, etc.)