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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I made these this morning for a client and will make them again for myself! I did find flowering garlic chives (jiu cai in Mandarin) at my local asian market but you can certainly use regular chives, along with a little minced garlic. Read more . I found the dough very easy to work with but if you are intimidated, just use premade potsticker wraps/round wonton wraps instead. Enjoy! Ingredients:
makes approx. 25-30 potstickers |
for dough |
1 3/4 to 2 cups all-purpose flour |
3/4 cup boiling-hot water |
for filling |
1 lb grassfed ground beef |
3 tablespoons soy sauce |
3 tablespoon asian sesame oil |
1 tablespoon peanut oil |
2 tablespoon minced peeled fresh ginger |
1 teaspoon black bean garlic sauce |
1 tablespoon organic sugar |
1/4 cup finely chopped green garlic chives (6 oz) |
for panfrying |
1 tablespoon peanut oil |
1/3 cup warm water |
Directions:
1. Make dough:
2. 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.
3. Form into a ball and cover with clean towel. Let stand at room temperature at least 30 minutes.
4. Make filling while dough stands:
5. Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives. See Photo
6. Form and fry dumplings:
7. Divide dough in half. On lightly floured parchemnt paper, roll out one half until thin with rolling pin. With a 3 inch round biscuit cutter, cut as many circles as you can out of the dough (you can reroll the scraps but form into a ball and let rest again before rolling) See Photo. Place 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 then crimp See Photo. Place each dumpling, sealed edge up, on a wax/parchment paper-lined tray See Photo. Make more dumplings in same manner with remaining dough.
8. 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) See Photo. 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.
9. 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.
10. Cooks' note:
11. 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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