Handmade Potstickers
The secret to a proper potsticker is the contrast between the tender, steamed top and the brittle, fried base. If you rush the sear, the skins will stick to the pan; if you steam too long, they lose their bite.
Commit to the seal.
If the pleats are loose, the juices will escape and the skins will turn gummy. Keep a small bowl of water nearby to dampen the edges as you fold.
- heavy-bottomed nonstick skillet with a tight-fitting lid
- bamboo steamer or flat tray for resting
- small bowl for water
What goes in.
- 1 lbground pork
- 2 cupsnapa cabbage, finely shredded and salted
- 1 tbspfresh ginger, minced
- 2 clovesgarlic, grated
- 1 tbspsoy sauce
- 1 tsptoasted sesame oil
- 40 countround dumpling wrappers
Mastering the double-texture
Control the heat transition by adding water only when the oil is shimmering and the dumpling base has developed a hardened, golden crust.
The method.
Prepare the filling
Squeeze the moisture out of the salted cabbage using a clean kitchen towel. Mix the pork, cabbage, ginger, garlic, soy sauce, and sesame oil in a bowl, stirring in one direction until the mixture turns sticky.
Assemble
Place a tablespoon of filling in the center of a wrapper. Dab the edge with water, fold over, and create 3 to 4 pleats along the top edge to seal.
Sear
Heat 2 tablespoons of oil in the skillet over medium-high heat. Arrange dumplings in a single layer, flat-side down, until the bottoms are deep brown and rigid.
Steam
Pour 1/4 cup of water into the pan and cover immediately. Reduce heat to medium and steam for 6 minutes until the wrappers look translucent.
Finish
Remove the lid and let the remaining water evaporate. Shake the pan to ensure the dumplings release, then serve immediately.
Other turns to take.
Shrimp and Chive
Replace half the pork with finely chopped raw shrimp and use 1 cup of chopped garlic chives instead of cabbage.
Vegetarian
Swap pork for finely diced shiitake mushrooms and firm tofu, sautéed briefly to remove excess moisture before filling.
When it doesn't go to plan.
Always chill the filling for 20 minutes before folding; it makes the mixture easier to handle.
If the wrappers are dry, keep them covered with a damp towel while you work.
The dumplings should slide around the pan once they are finished; if they stick, give them another 30 seconds of dry heat.
The ones that keep coming up.
How do I know when the filling is cooked?
The pork turns opaque and firm to the touch; when you press the top of a dumpling, it should spring back rather than feeling squishy.
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