Basic Potsticker & Wonton Wrappers

by Brooke on December 7, 2008 6 comments »
Mom, can we make potstickers?
Andrew & Becca had just tasted their first morsel of
dumpling delight on Saturday night.
Not 12 hours later, they were already
deep in the throes
of serious potsticker craving.
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It was decided.
Potstickers for breakfast.
And Pork Udon Noodles for lunch, using the leftovers
(That recipe tomorrow).
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Slightly time consuming.
Totally worth it.

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Basic Potsticker & Wonton Wrappers
2 c. flour
1 c. hot water
Dash Salt
Combine ingredients until a pliable, not-sticky dough forms (additional flour might be kneaded). Roll dough out as thin as possible, place a wet rag atop dough and allow to sit while you prepare the potsticker filling.
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When Pigs Fly
Pork Potsticker Filling
1 c. mushrooms, cleaned & diced
1 c. cabbage, well chopped
1 c. onion, well chopped
2 garlic cloves, well diced
1 t. ginger
3 T. soy sauce
2 c. pork shoulder, pounded thin then well chopped
Combine all ingredicents into a large bowl. Stir until well mixed.
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To Cook Potstickers:
Cut wonton dough into 3-4 inch circles
Place a small amount of potsticker filling in center of circle.
Fold circle over the top of filling, crimp edges closed with a fork.
Complete until all dough is used up.
Save leftover filling for Potsticker Udon Noodle recipe (posted tomorrow).
Heat 1/2 c. of oil to medium-high in a large skillet.
Once heated, place potstickers inside pot.
The potstickers should not be moved until fully cooked.
Allow to fry over medium-high heat for 2-3 minutes,
then pour 1/2 c. of water over the potstickers.
Cover immediately with a lid, and allow to cook 5-6 minutes more.
Once cooked, remove lid and allow any remaining water to cook away.
Just before removing potstickers,
sprinkle a few dashes of soy sauce onto the bottom of the skillet. Soy sauce will carmelize quickly.
Wait 1 minute, then remove potstickers
immediately from pan with a spatula.
Serve with Potsticker Chile Sauce
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Here Piggy, Piggy
Potsticker Chile Sauce
1/4 c. soy sauce
1/8 c. sesame oil
1/8 c. brown sugar
1 T. green onion, chopped
1 tsp. red pepper flakes
Mix together. Heat in microwave 1-2 minutes or until sugar is fully melted.
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Tune in for Tokyo
(and other Asian-Inspired delights)
all week long.
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Konnichiwa.
Posted in Dinners
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6 Responses to “Basic Potsticker & Wonton Wrappers”

  1. 1

    The Muse on December 8, 2008 at 1:14 am Reply

    i need my grandchildren to come over and help me…these would be fun…
    they cook, i’ll take pics :) LOL
    Great food choices!

  2. 2

    Live.Love.Eat on December 8, 2008 at 12:24 pm Reply

    Potstickers are a fav of mine. I do a steamed pork wonton type but never could I make the dough from scratch. These look awesome.

  3. 3

    Candy on December 8, 2008 at 7:32 pm Reply

    Yum! I can’t wait to get to Chinatown!

  4. 4

    Jennie on December 8, 2008 at 8:08 pm Reply

    Your blog might be my favorite new discovery! You make everything look so delicious–and easy. I’ll be back to your sight–again, and again, and again!

  5. 5

    Jennie on December 8, 2008 at 8:10 pm Reply

    I mean “site,” as in website. Oops!

  6. 6

    Nate-n-Annie on December 9, 2008 at 10:43 am Reply

    did you use shiitake mushrooms in the filling?

    My wife is an expert potsticker maker. here’s a fun little video we made of her pleating potstickers:

    http://www.youtube.com/watch?v=IAm0zztX3B8

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