By David
Potstickers Made From Scratch (Pan Fried Dumplings)
They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with loads of asian flavors, pork, and then pan fried for a crispy bottom. INGREDIENTS: Gyoza Dough Ingredients: 2 cups (310g) all purpose flour 150 ml (150g) water, just boiled Pinch of salt Cornstarch for dusting Pork Filling Ingredients: 1 pound ground pork 1/4 head of cabbage (salted, squeezed, and drained of water) 2 cloves fresh peeled garlic, grated 1.5 inch
Updated at: Thu, 17 Aug 2023 06:40:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories209.6 kcal (10%)
Total Fat8.1 g (12%)
Carbs23.7 g (9%)
Sugars1.8 g (2%)
Protein10.2 g (20%)
Sodium512 mg (26%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
310gall purpose flour
150mlwater
just boiled
salt
cornstarch
for dusting
1 poundground pork
0.25 headcabbage
salted, squeezed, and drained of water
2 clovesgarlic
fresh peeled, grated
1.5 inchginger
knob, grated
¾ cupgreen onion
thinly sliced
2 tsptamari
salt
to taste
¼ cuptamari
or soy sauce
¼ cuprice vinegar
1 tspsesame oil
1 ½ tsphoney
2 tspmirin
1thai chili
optional, if, spicy, thinly sliced
Instructions
Step 1
Place all-purpose flour in a bowl.
Step 2
Heat up water in a pot by bringing it up to a boil. Add a generous pinch of salt and pour water directly into your flour.
Step 3
Using a spoon, mix together until fully incorporated. Start using your hands to knead when the dough becomes sticky.
Step 4
Once your dough comes together, turn it over on a work surface and knead for 5-8 minutes or until it starts to become smooth. Lightly dust a bowl with cornstarch, drop in your dough, cover with a damp towel and let sit for an hour.
Step 5
Uncover dough and slice directly in half. Roll each half into 1-inch thick cylinders and wrap each cylinder in plastic wrap. Let sit for 15-30 minutes.
Step 6
Take cabbage, remove the core and slice as thinly as you can into little ribbons. Transfer to a medium bowl, season with salt and massage cabbage to release moisture.
Step 7
Using a spoon, peel your ginger.
Step 8
Thinly slice green onions.
Step 9
In a medium bowl, add ground pork. Add softened cabbage, green onion, grated garlic, grated ginger, tamari and season generously with salt. Using your hands, mix together thoroughly.
Step 10
Combine tamari, mirin, sesame oil and honey.
Step 11
Optional add sliced thai chili to sauce for spice.
Step 12
Add sesame seeds and whisk to combine.
Step 13
Take gyoza dough and divide into 12 equal sized pieces.
Step 14
Roll one portion of dough into a ball, smush down into a flat circle. Using a rolling pin, roll and shape the disc into a larger disc that is obviously thinner.
Step 15
Use a 3-inch circular cookie cutter to cut out a perfectly round circle. Repeat the process with remaining dough.
Step 16
Stack each gyoza wrapper on top of one another, dusting with cornstarch so they do not stick together.
Step 17
Place 2 teaspoons of mixture in the center of the wrapper. Make sure to not overfill.
Step 18
Wet the edges with the tip of your finger dipped in water. Fold wrapper around filling like a taco and only on one side. Fold and crimp edges; scalloped all the way across. Seal completely. Repeat with remaining wrappers.
Step 19
Heat 2 tablespoons of oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add gyoza in a circular pattern all the way across the pan. Make sure they are not touching. Leave in the pan to sear for 2-3 minutes or until the bottoms begin to brown.
Step 20
Take a ¼ cup of water and add it directly into the pan, generating steam. Immediately cover with the lid, reducing the heat to medium. Let steam for 3 minutes until no water remains.
Step 21
Bring heat back up to medium-high and reduce the water out or until the bottoms are nice and crisp.
Step 22
Remove from the pan and serve with sauce.
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