Potsticker Dumplings
The contrast between the crunch of the base and the succulent filling is what keeps these on the menu. If you are patient with the sear, the wrapper will release from the pan naturally when it is ready.
Master the seal before you heat the oil
Keep a small bowl of water nearby to dampen the wrapper edges; if the seal isn't tight, the juice will escape and ruin the crisp texture.
- large non-stick skillet with a tight-fitting lid
- mixing bowl
- baking sheet lined with parchment paper
- bench scraper
What goes in.
- 1 lbground pork
- 2 cupsnapa cabbage, finely shredded and salted
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 1 packround dumpling wrappers
- 3 tbspneutral oil, such as grapeseed
Sear, Steam, Fry
The secret is the pan temperature: sear until brown, add enough water to create steam without drowning the dumplings, then wait for the sound of bubbling water to turn into the crackle of frying oil.
The method.
Prepare the filling
Squeeze the excess water out of the shredded cabbage. Combine pork, cabbage, garlic, ginger, soy sauce, and sesame oil in a bowl. Mix firmly with your hands until the pork becomes sticky.
Assemble
Place a tablespoon of filling in the center of a wrapper. Moisten the edge with water, fold it in half, and pleat the top edge while pressing it against the straight bottom edge to seal.
Sear
Heat 1 tablespoon of oil in the skillet over medium-high heat. Arrange dumplings in a single layer, flat sides down. Cook until the undersides are deep golden brown.
Steam
Add 1/4 cup of water to the pan and immediately cover with the lid. Reduce heat to medium and steam for 6 minutes.
Finish
Remove the lid. Let the remaining water evaporate. Add a drizzle of oil around the edges and cook for another minute until the bottoms are rigid and brittle.
Other turns to take.
Chicken and Shiitake
Substitute ground pork with finely minced chicken thighs and rehydrated shiitake mushrooms for a earthier profile.
Vegetarian
Use firm tofu crumbled fine, mixed with finely chopped wood ear mushrooms and carrot.
When it doesn't go to plan.
Freeze raw dumplings on a parchment-lined tray before transferring to a bag to keep them from sticking together.
Do not overcrowd the pan; leave a finger-width of space between each dumpling to ensure even browning.
If the wrappers stick to the pan, stop; give them another 30 seconds of frying time and they will release on their own.
The ones that keep coming up.
Why did my dumplings fall apart?
The filling was likely too wet or the seal was not tight enough. Squeeze the cabbage thoroughly and use a touch more water on the wrapper edge to create a secure bond.
Can I use square wrappers?
Yes, they will just have a different shape. The method remains identical.