One of Dre’s favorite things to do is learn how to recreate the food we love to eat from our favorite restaurants, and without question, we love potstickers. While the stuffing for this dish is something Dre felt very comfortable developing, the whole pan-fried and steamed pastry part of it is new. But Dre is not known for shying away from anything, so of course, he now knows how to make potstickers and is excited to share it with you!
What is the Potsticker?
A traditional Chinese dish, the potsticker is a form of the Asian Dumpling, or jiaozi. All dumplings are a meat or vegetable stuffing wrapped in dough and that are then boiled, fried, simmered or steamed. What’s fun about the potsticker, is that it’s believed that it was created when a Chinese chef made a mistake (who hasn’t done that in the kitchen), and walked away from his boiling dumplings, forgetting them until the water burned off and they stuck to the pot. Who hasn’t done that, either!?
Either way, the potsticker was born. A crescent shaped pastry with a slightly crispy outside and a savory filling. I love it when mistakes work our like this.
I know we say this every week, but in Dre’s practice, he again found this a relatively simple dish to put together. It does require a few more working parts than some of his other dishes, but the basics are simple, and a lot of fun. It’s actually a fun one to get the kids involved with the rolling of the dough and the putting together of the pastries. Just make sure they’ve got supervision when the hot pan comes out.
He chose to do a pork stuffing which has a really nice blend of ginger, hoison, garlic, and seasame, with just a little cabbage crunch mixed in. The dough itself is simply flour, water, and salt.
Working with only one fully functional hand, the most challenging part for Dre was rolling the dough and then assembling the potstickers. He continued to work on it and ended up with some solid looking potstickers by the time he was done, so this is definitely doable!
Keep in mind potstickers are a two-three bite pastry, so keep your dough pieces at about 4″ when rolled out and don’t overstuff. This recipe makes about 24 potstickers, so roughly six servings depending on how hungry your crowd is.
To finish off your potstickers, you’ll do a fry in a deep sautee pan, then finish off with a steam, so do make sure you have half a cup of ready and a pan with a lid.
If you haven’t tried these before but love ordering them at the restaurant, it’s time to give it a try!
Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS!
Pork Pan-Fried Potstickers – Fun for the Whole Family!
A traditional Chinese dish, this potsticker is a flavorful form of dumpling with a pork stuffing and a slightly crispy pastry shell. A staple on many menus, it's also a fun dish to make at home with the whole family.
Put ground pork into a bowl. Mix in all cabbage and shitake mushrooms with a fork to break up pork.
With your hand, mix in all other stuffing ingredients and thoroughly stir to equally distribute flavors. Refrigerate for 30 minutes to incorporate all flavors into the pork.
While your meat is marinating, prepare your dough.
Pour flour into bowl. Stir in water with a fork until the flour from the sides of the bowl is incorporated. Form the dough into a slightly firm round ball that. Consistency should be smooth to the touch.Dough consistency should be soft enough to bounce back from a press and not so wet that it clings to fingers and the side of the bowl. If it is too wet, mix in small amounts of flour until dough reaches the desired consistency.
Once the ball is formed, gently knead it for ten minutes.Do not over knead or be aggressive with the dough, as it will make it tough to handle and work with.
After dough is kneaded, cut into four sections. Roll each section into a long oval like log.
Cut each log into six sections. Roll each section into a thin, four inch pastry shell.
Assembling and cooking the potstickers
Place approximately one tablespoon of filling in the center of the the pastry shells.
Fold the edges of the shell over the stuffing and seal together at the top and ends. Using a fork, crimp across the entire seam of the potsticker. This will give the potsticker a finished look and fully seal in the stuffing.
Warm a deep sautee pan up to medium heat.
Place potstickers into the pan about 1/2 inch apart.
Fry until the bottoms become golden brown and slightly crispy.It took about three minutes for our potstickers to brown on the bottom.
When potstickers are brown, pour in 1/2 cup of water and immediately cover the pot. Leave in the pot to steam until the water evaporates - about 3-5 minutes.
Remove the top of the pan. Let cook for one to two minutes.You can turn the potsticker for this last minute to crisp up the other side of the pastry if you like crispier potstickers.
Remove from pan, plate and serve!