Monday, May 5, 2008


I made a large batch of dumplings (a.k.a potstickers) so I could freeze them for a quick snack or meal on days when I don't feel like cooking. I usually serve them with mixed baby greens, drizzled with homemade sesame dressing and use hoisin and hot srirachi sauce to dip them in.

There are two versions of dumpling/potsticker dough that my parents have always used. I prefer the one that contains eggs, but I will post both for those who cannot eat eggs or perhaps do not have eggs on hand.

Dough #1 (with egg):
5 cups flour
1/2 cup oil
2 cups warm water
1/4 tsp. salt
1 egg

Dough #2 (without egg):
5 cups flour
1 cup cornstarch or tapioca starch
1/4 tsp. salt
1 tbsp. oil
2 cups warm water

For both variations, mix all ingredients together with a mixer using the dough attachment. If mixing by hand, stir all ingredients together and knead dough until it is formed. Leave dough covered for 20 minutes. This is the perfect time to make the filling.

Dumpling/Potsticker Filling:
1 pound ground pork or ground chicken
1 tbsp. pepper
3 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. sesame oil
2 tbsp. cornstarch
2 cups shredded nappa cabbage
1 tbsp. salt

Mix salt with shredded nappa cabbage. (This will draw the liquid out of the cabbage so that the dumplings are not watery inside) Let the mixture sit while mixing the remaining ingredients together in a large mixing bowl. Now, squeeze the liquid out of the cabbage and mix it into the pork mixture.

The dough should be ready to be rolled out now. Roll the dough to 1/8" and cut 3.5" circles out of it. Work with a large handful of dough at a time to make it easier. I also use my kitchen aid sheet pasta attachment (setting #3) instead of rolling it out by hand. This part is your preference.

Place a heaping teaspoonful of pork mixture onto the centre of each circle. Fold the circle in half and press the edges closed. You can use a little water around the edges before closing them to help the dough stick better.

To cook the dumplings, boil them in a pot of water containing 1 tsp. of oil for 10 minutes. Then lightly panfry each side of the dumplings if you like them crispy.

Serve with hoisin sauce, srirachi hot sauce, sweet chili sauce, plum sauce, or another sauce of your choice.

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