Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, potstickers with dough recipe. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

How to make Perfect Potstickers from scratch, including the recipe for the dumpling dough, Chicken and ginger filling and a spicy dipping sauce! We learnt how to make Potsticker or Dumpling dough, to make Potsticker/Dumpling wrappers at home! As a bonus we also learnt how easy it actually is.

Potstickers with dough recipe is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Potstickers with dough recipe is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook potstickers with dough recipe using 16 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Potstickers with dough recipe:

1. Make ready Filling
2. Prepare 1 lb ground pork
3. Get 1 1/2 cup finely chopped cabbage
4. Make ready 2 green onions finely sliced (white and green)
5. Get 2 cloves garlic crushed
6. Get 2 Tbsp fresh ginger grated
7. Get 4 oz water chestnuts finely diced
8. Get 1/2 tsp ground white pepper
9. Take 2 Tbsp soy sauce
10. Take 1 tsp sesame oil
11. Take 1/4 tsp cayenne pepper
12. Prepare 1 tsp cornstarch
13. Make ready For the dough
14. Make ready 2 1/2 cup AP flour
15. Get 1/2 tsp salt
16. Take 1 cup hot water

Begin kneading the dough in the bowl, working to pick up all of the. Skip the take out, these are amazing. These potstickers are made with a deliciously thin and chewy dough filled with generous amounts of filling! Are you looking for more delicious, vegan recipes?

Instructions to make Potstickers with dough recipe:

1. Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid.
2. Combine all filling ingredients except pork. Once well combined, add pork and combine.
3. Cover with plastic wrap and refrigerate until ready to use.
4. Mix flour and salt. Stir in hot water until shaggy dough forms.
5. Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky.
6. Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes
7. Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out.
8. Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle.
9. Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal.
10. Place on lightly floured pan while you finish the rest
11. Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp.
12. Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Don't let them get too brown in this step, they will brown some more later.)
13. When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid.
14. Cook an additional 1-2 minutes so bottoms get nice and brown.
15. Serve with your favorite dipping sauce!
16. My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced
17. NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. I'll add another note once I've given this a try.
18. REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasn't tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!

Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Like boiled jiaozi, potstickers are made with a hot water dough. Hot water dough is one of the secrets to Chinese cooking—using boiling water gives the dough greater elasticity, so that it holds its shape Most recipes for boiled and steamed dumplings (such as jiaozi and siu mai) use a hot water dough. Dumpling dough is so easy to make, you don't need to buy it.

So that is going to wrap it up for this exceptional food potstickers with dough recipe recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!