Pot stickers, also known as Chinese dumplings or gu tai, is a savory dish made with pork, chopped vegetables, and sometimes shrimp. This classic potsticker recipe is filled with delicious pork to create a delicious crust. The beauty of this recipe is that it is perfect for a large batch and can easily be frozen to enjoy later.
In my childhood memories, home cooked food has a special place among my favorite foods. I have fond memories of helping my mother fill and roll these delicious pakoras, and after an hour of collective effort, a dish filled with hundreds of pots was prepared.
Our tradition involves cooking small rice cake discs (called manto-guk in Korean) in a soup-based broth, but our poststicker recipe brings an Asian twist to today’s pan-frying method. A unique Korean dipping sauce with various ingredients. What I love about potstickers are the fillings and cooking methods used to create this delicious dish.
Pan-frying and steaming potstickers ensure they are moist and crispy, which contributes to their popularity. This recipe provides a detailed guide, highlighting the methods and techniques needed to prepare potstickers at home with a crispy base, juicy filling and potsticker sauce.
What is a Potsticker?
The word “poster” is the Chinese word 锅軍, pronounced guo ti. This dumpling usually contains pork and cabbage but can be made with different flavors. Potstickers are often folded into a folded crescent shape, but a simple fold-in-half style without folds is common. Cooking methods range from pan-frying to steaming and boiling, all for a soft texture on the outside and a juicy inside. Soy-based dipping sauces often accompany these delicious morsels.
The influence of Chinese cuisine also spread to Asian countries, with similar dumplings called gyoza in Japan and manto in Korea. Despite regional trends, the universal appeal of these pakoras is their undeniable taste.
For those interested in the potsticker making journey, this recipe offers simplicity and complete success. Start by getting potsticker wrappers from your local Asian store. Next, prepare the flavored filling and watch Yum Sugar’s video for a visual guide on how to roll potstickers. Additional support is provided by step-by-step photo guides on the recipe cards.
Both pan-frying and broiling require a pan or griddle to bring your potstickers to life, and it’s fun.
For the Filling:
- 1 pound ground pork
- 4 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon cayenne pepper
- 1 cup cabbage, finely shredded
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 cup hot water
For the Pot Sticker Wrappers:
- Additional flour for dusting
For the Dipping Sauce:
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
Prepare the ingredients:
In a bowl, combine pork, green onion, garlic, ginger, soy sauce, sesame oil, red pepper and cabbage.
Mix well, then refrigerate until the filling is cold and ready to use.
Prepare the dough:
Gradually add the warm water and kosher salt to the flour, stirring until a dough forms.
Knead the dough by adding sifted flour and water until smooth and elastic. Wrap the dough ball in plastic wrap and keep it aside for 30 minutes.
Make a pot sticker wrap:
Divide the dough into four equal portions (cover the rest while working).
Roll each portion into a log and divide into six equal pieces.
Dust each piece with as much flour as needed and wrap in dish-sticker wrappers.
Repeat until all the batter is used.
Phil Pot Stickers:
Fill the center of each wrapper with a small amount of bacon.
Moisten the edges of the wrap and press the two edges together. Pinch the edges to seal.
Tape the pot sticker to your work surface and give it a slight twist so it lifts up.
Make the dipping sauce:
Mix rice vinegar and soy sauce in a bowl. Set aside until ready to serve.
- Fry the pot stickers until golden brown.
- Pour water into the pan, cover and steam for three minutes.
- Fry until the water evaporates and the pot stickers are crisp and open.