Homemade Potstickers
These homemade potstickers weren't all that hard to make but they beat Ling-Lings' pants off! The kids helped make the dumplings. We made them with ground turkey, but any ground meat would work well. We also grated carrots & threw them in with the cabbage for the salting routine. YUM!
Pan-Fried Asian Potstickers with Sesame Beef and Cabbage Filling
Published in Cook's Illustrated, September 1, 1994.
Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked them some more until they crisped up again.
Makes about 1 1/2 cups filling
The filling amount is enough for 32 dumplings. Look for wonton or gyoza wrappers in 3-inch squares, with about 50 wrappers per pound in the package. See the related Illustrated How To Guide, "Shaping and Filling Asian Dumplings" for illustrations.
Ingredients
| 1/2 | small Napa cabbage , finely shredded (about 2 cups) |
| 1 | teaspoon table salt |
| 4 | ounces ground beef |
| 1 | medium scallion , minced (about 2 tablespoons) |
| 1 | medium clove garlic , minced (about 1 teaspoon) |
| 1 | tablespoon soy sauce |
| 2 | teaspoons sesame seeds , toasted |
| 2 | teaspoons sesame oil |
| Pinch cayenne pepper | |
| 1 | package wonton wrappers (see headnote), or gyoza wrappers |
| 2 | tablespoons vegetable oil |
Instructions
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1. Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining filling ingredients. Refrigerate until ready to make dumplings.
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2. To fill ruffled potstickers - Place one rounded teaspoon in the center of a round wrapper. Moisten the edge with water. Fold the wrapper in half, then pinch the edges together and seal. Lightly press the filling on the counter to form a flat base. Gather the pinched edges together to form ruffles on the top.
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3. To Pan-fry Dumplings - Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce passed separately, (see related recipes).