I love Chinese potstickers – crunchy and golden on one side and delicately steamed and soft on the other. Whatever filling there is inside the little dumplings remains juicy and succulent. A plate of these, along with a dipping sauce of your choice, is hard to beat for a taste of China.
I always stock up on frozen dumpling wrappers when I go to the Chinese supermarket, and as long as I remember to take a pack out of the freezer in the morning, all that I have to do is quickly whizz up the filling in the food processor and pack it into the pastry circles. Then, 15 minutes later, there they are ready to eat.
I wondered how difficult it would be to make the dumpling wrappers, and after asking around, I was told it was super easy, and the texture of the finished dumplings was far superior. I was given an authentic recipe, and I’m here to report – it’s super easy! It’s a cross between making pastries and pasta.
The top tip that I was given was to use boiling water when you’re making the dough which gives it a delicate feel when it’s cooked. This pastry can be used to make any Chinese dumpling; it’s not just for potstickers.
This is enough to make about 40 Chinese potstickers. You can make this in advance and keep it covered in the fridge until you need to or freeze it. Use 1 tablespoon for each dumpling.
These Chinese potstickers are very simple, and I know you will find yourself preparing them at home once you get to experience their goodness.
These potstickers are simple yet taste so good. I know you will enjoy the whole process of making these. You may even ask your whole family to help out.
Juicy Chinese Potstickers RecipePrint Recipe
- Pot Sticker Dough Ingredients
- 285 grams of plain flour
- 150 ml of boiling water
- 1 teaspoon of salt
- Filling Ingredients
- 850 grams of chicken mince
- 3 tablespoons of soy sauce
- 3 spring onions, finely chopped
- A large thumb of ginger coarsely grated
- A good pinch of pepper
- Squish everything together with your hands. Set aside.
- In a food processor, whizz together the flour and salt. While the motor is running, pour in the water steadily. Process for a further 20 seconds, and you should end up with something that looks like wet coarse crumbs.
- Add one tablespoon more of water and process for another 10 seconds. Put the mixture into a bowl.
- Pull it together into a ball; this should be easy to do. This is what mine looked like after a couple of squeezes.
- Knead for a couple of minutes. The dough should be soft but firm yet not sticky. If your dough is too dry or sticky, add drops of water or a little flour and knead them in to adjust.
- Put the dough into a plastic bag and keep it in the fridge for at least an hour. You can leave it overnight if you need to.
- When you are ready to use the dough, cut it into 4 pieces and leave it to come to room temperature (especially if you’ve left it overnight in the fridge).
- You can roll out the dough as thinly as possible or (as I did) use a pasta machine which makes everything much easier. Use the machine the same way you would with pasta – start on the widest setting, gradually working your way down to the thinnest. Then cut the dough into 8- to 10- centimetre circles with biscuit cutters.
- Don’t stack them on top of each other, as they will stick together. It’s better to have your bowl of filling handy, ready to make Potstickers with the ones you cut out from each quarter of dough.
- When it comes to crimping, there are lots of techniques that you can learn on the internet to make your dumplings look pretty, but I stick to using the same crimping that I use on the edge of pie crusts, just making sure that I pinch extra hard to make more of a point. If you make a slurry out of cornflour and water to paste around the edges, even if you pinch them hard, they should stay stuck during the cooking process.
- Heat a tablespoon of oil in a frying pan or wok, and then add 10 to 15 Potstickers. Fry until they start to turn light golden.
- Keep checking the side in contact with the frying pan or wok. You don’t need them to be dark as you’ve got to cook them some more. Add 1/4 cup of water to the pan (it will hiss and spit, so take care!) and cover with a lid.
- Turn the heat to medium-low and cook for 10 to 12 minutes with the lid on. To check if they’re done, take one out and cut it in half. When you put your finger onto the chicken filling, it should be too hot to hold there, and everything should look cooked and juicy.