Potstickers From Scratch

Homemade Potstickers From Scratch

With homemade wonton wrappers & dipping sauce

Ingredients: 
FILLING
1/2 c finely chopped cabbage ( I used purple cabbage)
1/2 t coarse salt
6 oz. ground pork, not all lean- if you can't find ground, buy pork and chop in food processor-
                      (I bought stir fry pork strips)
3 green onions, finely chopped
1 T ginger, peeled and finely chopped
1 t soy sauce
1 t sesame oil

Wonton Wrappers (either store bought or see recipe below)

DIPPING SAUCE
4 T soy sauce
1/2 t white wine vinegar
1/4 to 1/2 t sesame chili oil (DH doesn't like a lot of spiciness so he preferred 1/4 t) 
1/4 t sesame seeds

 Directions: 
1. If you need to grind the pork, chop in food processor. Use the pulse button and don't over process.  You don't want to make a paste.  Its best to cut the meat first into small pieces before processing.

1. In a medium bowl, toss cabbage with salt and let stand 10 minutes to draw out excess water.  Wrap cabbage in towels; squeeze out excess liquid.











2. Return cabbage to bowl, add pork, green onions, ginger, soy sauce and sesame oil. Mix well with a fork. 

3. Work with one wrapper at a time.  Keep the rest covered with a damp towel to prevent drying out.

4. Spoon 1 rounded tablespoonful in the center of the wrapper.

 5. With dampened fingers, wet the four edges.  Make a triangle by folding wrapper in half over filling.  Make sure the edges meet and filling is centered.  Press edges firmly to seal.



6. Fold bottom corners over slightly and roll top over and crimp decoratively to make the standard potsticker shape.

 7. Place potsticker on an oiled plate and cover with a damp towel to keep from drying out.  Repeat with remaining wrappers and filling.


8. Boil water in a large sauce pan or stock pot.  Drop potstickers in the boiling water and boil for 8 minutes.  Using a slotted spoon remove potstickers and dry of any excess water with a towel.

9. Heat oil in a pan over medium high.  Brown all sides of potstickers and place on plate lined with a paper towel to absorb excess oil. Serve with dipping sauce.

Homemade Wonton Wrappers: 

*Warning, without a pasta roller, this is very time consuming.  To me it was worth it, although it has made me really want a pasta roller.

Ingredients: 
1 egg
1/3 c water
2 c all purpose flour
1/2 t salt

Directions: 

1. In  medium bowl, beat egg.  Mix in water.

2. In large bowl, mix flour and salt.  Create a well in the center of the flour mixture and pour in egg mixture.  Mix well.  If the dough is too dry, add water 1 t at at time until the dough is pliable.  Don't add too much water, though because it will turn into a paste.

It will seem dry at first but knead in the bowl a bit to bring it all together.

3. On a lightly floured surface, knead dough until it is elastic.  Cut dough into 8 separate balls and cover with a damp cloth for 10 minutes.

4. Work with one ball of dough at a time, keeping the others covered with the damp towel. Roll out dough until it is ultra thin (this is where the pasta roller would be nice).  You should be able to see through the dough once it is thin enough.  If you find that the dough is difficult to roll out, I found that sprinkling it with water makes it slightly easier.

s5. Cut dough into squares that measure 3 1/2 inches by 3 1/2 inches. 

 6. Use in any recipe that calls for wonton wrappers. If using for potsticker recipe, you won't need all of the dough.  I froze the remaining dough by wrapping each ball in a sandwich bag and then put all of them in a ziplock.  You can save them for another use or make potstickers again another time.