Beef Pot Stickers Recipe

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Beef Pot Stickers
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Ingredients
11
Count
Nutrition
62
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make dough: Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
  2. Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
  3. Make filling while dough stands: Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
  4. Form and fry dumplings: Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
  5. Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  6. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
  7. Cooks' note: Dumplings can be formed 4 hours ahead. Chill in 1 layer, not touching, on wax-paper-lined tray, loosely but completely covered with plastic wrap.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 62.25 Kcal (261 kJ)
Calories from fat 18.69 Kcal
% Daily Value*
Total Fat 2.08g 3%
Cholesterol 2.98mg 1%
Sodium 67.27mg 3%
Potassium 32.96mg 1%
Total Carbs 8.13g 3%
Sugars 0.1g 0%
Dietary Fiber 0.34g 1%
Protein 2.22g 4%
Iron 0.2mg 1%
Calcium 3.5mg 0%
Amount Per 100 g
Calories 171.93 Kcal (720 kJ)
Calories from fat 51.61 Kcal
% Daily Value*
Total Fat 5.73g 3%
Cholesterol 8.22mg 1%
Sodium 185.78mg 3%
Potassium 91.02mg 1%
Total Carbs 22.45g 3%
Sugars 0.27g 0%
Dietary Fiber 0.94g 1%
Protein 6.14g 4%
Iron 0.6mg 1%
Calcium 9.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

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