Pot Sticker Dough Recipe Printable

Perfect Pot Stickers recipes

WEBFeb 6, 2024 · Make the Filling: Combine ground pork, green onions, garlic, ginger, soy sauce, sesame oil, cayenne, and cabbage in a bowl. Mix …

1. Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
2. Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
3. When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
4. Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.

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How to Make Dumpling Wrappers (Potsticker, Wonton, …

WEBDec 21, 2021 · Step 1: Prepare the dumpling dough. In a large bowl, mix the flour, salt, and water with a spatula, chopsticks, or your hands, until …

1. In a large bowl, mix the flour, salt, and water with a spatula, chopsticks, or your hands, until you form a rough dough. Then transfer it onto a working surface and knead for a couple of minutes into a slightly smoother dough. The dumpling dough should be slightly tacky without being sticky.The flour you use and the humidity/temperature of where you live can all affect how absorbent the flour is and the amount of water you'll need, so add a little extra flour or water, if needed, just one tsp at a time until it's right.
2. Add the flour, salt, and water to the bowl and mix at low speed with the dough hook attachment. Once all the water has been incorporated into the flour, increase the speed to medium-low. Continue mixing for about 2 minutes, until a dough forms and all the loose flour has been gathered into the dough. Turn off the stand mixer and transfer the dough onto a surface. Knead it by hand a few times, then shape it into a ball. Place the dough ball back into the mixing bowl and cover it with a damp towel or a silicone lid. Let it rest for 1 hour.
3. While the dough rests, gather the tools you'll need: a rolling pin, a kitchen towel, and a cutter - you can use a cookie cutter, the rim of a wine glass, a small bowl, or something similar based on the size of the dumpling wrappers that you want.
4. Roll out the sheet to roughly 6.5 inches (16.5 cm) wide, cutting off the uneven edges. Then use a sharp knife or a pizza cutter to cut squares around 3x3 inches (7.5x7.5 cm) in size.Gather the scraps to re-roll, though it may be easiest to do this with all the scraps after rolling and cutting out from all the dough portions. Make sure the scraps are wrapped up if you aren't using them immediately.The dumpling wrappers dry out fairly quickly, so place any rolled wrappers under a kitchen towel no matter which method above that you use. If possible, get your household joining in - one person to cut the dumpling wrappers, the next to fill and pleat/seal them. Working in small batches is best to avoid them drying out.

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The Very Best Chinese Potsticker Dumplings Recipe

WEBOct 7, 2015 · PREPARE THE FILLING. In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if …

1. To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. L
2. In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
3. Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
4. Mix together dipping sauce ingredients. Set aside until ready to serve.

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