I love everything about potstickers. Perhaps they satisfy my desire to nibble on all things cute, but there is something about their charming ruffles and plump bodies that I find irresistible. Then there is the whole element of surprise. Perfect little packages just waiting to delight a lucky recipient with an intoxicating combination of ginger, garlic, and sesame. The succulent filling is completely hidden until you take that first, expectant bite. The bite you’ve been waiting for all day as you unleashed mass destruction on your kitchen. Making the dough, endlessly chopping ingredients, painstakingly rolling, filling, frying and steaming. Luckily in this case, taste is directly proportional to degree of labor.
You can bet that I will be making these again….with a small army of friends, delicious mixed drinks and a crew of helper monkeys to do the dishes.
Pork Filling for Potstickers (inspired by and adapted from Use Real Butter and Cook’s Illustrated)
- 1/2 pound of ground pork
- 1 egg white, lightly mixed with a fork
- 4 spring onions, chopped fine (white part and half of green portion)
- 1/2 cup napa cabbage, chopped
- 3 shitake mushrooms, minced
- 1 heaping tablespoon fresh ginger, grated
- 2 cloves of garlic, minced
- 2 teaspoons sesame oil
- 1 tablespoon coconut aminos (for corn-free/soy-free/gluten-free cooking) or gluten-free soy sauce
- 1/2 teaspoon sea salt
- 1 tablespoon arrowroot or tapioca starch
- freshly ground pepper to taste
—> Mix all ingredients by hand in a large bowl, until well incorporated. Refrigerate until ready to use.
Gluten-Free Dough for Wrappers
- 1 1/2 cups all-purpose gluten-free flour mix (for best results use this one)
- 1/4 cup millet flour
- 1/4 cup arrowroot flour or tapioca starch
- 1 1/2 teaspoons xanthan gum or guar gum
- 1 tablespoon canola oil or light-tasting oil of choice
- 1/2 – 3/4 cup water
Combine all dry ingredients in the bowl of a food processor or standing mixer. Pulse or mix briefly to thoroughly combine. Add water slowly while mixer is on, starting with 1/2 cup. Continue running the mixer, while adding water 1 tablespoon at a time until dough starts to form a ball (I used the full 3/4 cup water). Then scrape dough out onto a lightly dusted counter and knead for a 1-2 minutes or until smooth. The dough should be flexible and smooth. It should seem easy to work with, not too sticky or too dry. Adjust by adding additional flour or water as needed. Wrap with plastic wrap and place in fridge until ready to use.
*I usually make my dough in the morning and then fill the potstickers later in the day, but you can also use the dough immediately if needed.
Pineapple-Chile Dipping Sauce
- 1/2 cup fresh pineapple, chopped small
- 3 tablespoons water
- 2 tablespoons agave syrup or honey
- 1 tablespoon chili-garlic sauce (this is not corn-free, so for corn-free, add 1/4 teaspoon cayenne pepper instead)
- 2 teaspoons sesame oil
- 1/4 cup coconut aminos or gluten-free soy sauce
- 2 tablespoons rice vinegar
—> Place pineapple, water and agave in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Remove from heat and let cool for 2-3 minutes.
—> Add remaining ingredients and puree with a hand-held immersion blender until smooth. Alternatively, you could puree the sauce in a standard blender.
Assembly Instructions ***Before proceeding you may want to visit Use Real Butter to see how to assemble potstickers.
—> Working with a handful of dough at a time, roll out the dough on a lightly dusted work surface. (keep remaining dough covered to keep it from drying out) Roll the dough out very thin (approximately 1/8 inch thick). Using a 3.5 or 4 inch cutter, cut out as many rounds of dough as you can fit. I roll out enough dough to cut three rounds of dough at a time. (or you can do it the way Jen does on Use Real Butter, either way works!)
—> Place 1 teaspoon of filling in the center of each dough circle. Wet the edges and crimp together, making ruffles as you go. Place on a plate and keep covered with a moist paper towel until ready to cook.
—> Add 1 tablespoon of oil to a large, non-stick skillet. Heat on medium until oil is hot. Shake pan a bit so that the oil coats the bottom of the pan thoroughly.
—> Quickly and carefully arrange potstickers in the pan (I was able to fit the whole batch in my pan), with crimped edges UP. Allow to cook in skillet for 3-5 minutes or until bottoms are golden and crisp.
—> Carefully add 1/2 cup of water and quickly cover with a tightly fitted lid. * I use a large cake pan, weighted down with canned beans since my skillet doesn’t have a lid. Try to figure this out ahead of time….I speak from experience.
—> Reduce heat and simmer covered for 12 minutes.
—> Uncover and continue to simmer for 3-4 minutes or until all liquid has evaporated and the potstickers begin to dry out a bit.
—>Transfer to a platter and cool for a minute or two before serving with dipping sauce.
—> This recipe will yield 24-28 potstickers.