potstickersI think of potstickers as an Asian cross between ravioli and empanadas. I haven’t had potstickers since high school, *gasp*, 10 years ago! So I was a little surprised that last weekend while trying to fall asleep in the peaceful country,

laying in the absolute quietness, that I would think, “Hey, let’s make some potstickers!” Aside from the fact that I have never attempted to make potstickers from scratch, I can hardly remember what they taste like.

So, I did some web surfing and settled on getting some ground pork and something green for my filling and a 2:1 flour to liquid dough, pan fry, throw water on the hot oil and steam. Great, let’s get started! Just jump in with no experience and no one to guide you. (I wish I was this adventurous in other parts of my life.)


1 lb ground pork
2 stalks celery, diced tiny
1/4 teaspoon dry minced garlic
1/2 teaspoon dry minced onion
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
a sprinkle of cayenne pepper

2 cups flour
3/4 – 1 cup water
1 teaspoon fine salt

In a large bowl, place flour and salt. Slowly add water and mix with hands until a dough forms and holds together. You are looking for the consistency of a pasta dough, soft but not sticky.

Turn dough onto a lightly floured surface and knead for about 5 minutes until dough is smooth. Set dough aside to let rest while mixing up the filling.

Now, you can wipe out the bowl you made the dough in and use it again. Really no need to wash it. Mix together the pork, celery, onion, garlic, salt, Worcestershire and soy sauces, salt and a dash of cayenne pepper.

Roll the dough into a log.

And cut the log into 24 equal pieces. I cut it in 1/2 then 1/3rds then into 1/4ths.

Roll each piece out into a thin disk 3-4 inches in diameter.

WARNING: Do not stack the dough disk because they will stick together and you will have to re-roll them and kick yourself for wasting 20 minutes!!

Place about 1 Tablespoon of the filling in the center of each disk.

Fold the dough over the filling and begin to crimp edges together. This was about the time I realized that potstickers were just like miniature empanadas. But with a noddle-like dough, I started thinking raviolis. I looked up the definitions of each and all are described as a dough or pastry stuffed with meat, cheese or vegetable filling, fried, steamed, boiled or baked. Just delicious!!

I have no formal(or informal) training in crimping the edges of potstickers. However you can get the dough to stick together and seal in the filling will work. No one can be perfect!!

When you get most of the first batch ready, about ten potstickers rolled, filled and sealed, heat a few teaspoons of oil in a large skillet over medium high heat.

When the pan is nice and hot, carefully place a single layer of potstickers into the hot oil. Let them cook away for 2-3 minutes. In the meantime, grab a cup and fill with about 1/3 – 1/2 cup of water. Use 1/3 cup for a smaller skillet, more for a larger skillet.

After the potstickers have cooked for 2-3 minutes, take the water in one hand and the skillet lid in the other.  Dump the water in the pan with the hot oil and potstickers and immediately…

clamp the lid down on top. The hot oil and water mixing will splatter quite a bit, so you have to do this fast. Turn the heat down to medium low and let the potstickers steam with the lid on for 7-10 minutes. Do not open the lid until time is up because all the steam will escape.

I let these potstickers go for 10 minutes because I made them kinda fat and in no way want to eat underdone pork.

Take the lid off and let the steam escape and the potstickers get golden on the bottom. Serve hot with a little soy sauce or your preferred accouterments.

I just like mine plain because if seasoned well, the filling is so tender and juicy and flavorful.

potstickers with soy sauce


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