Beef Potstickers
From luisascatering 11 years ago
- 1 hour to make
- Serves 6
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! See less
Ingredients
- makes approx. 25-30 potstickers shopping list
- ~ shopping list
- For dough shopping list
- 1 3/4 to 2 cups all-purpose flour shopping list
- 3/4 cup boiling-hot water shopping list
- ~ shopping list
- For filling shopping list
- 1 lb grassfed ground beef shopping list
- 3 tablespoons soy sauce shopping list
- 3 tablespoon Asian sesame oil shopping list
- 1 tablespoon peanut oil shopping list
- 2 tablespoon minced peeled fresh ginger shopping list
- 1 teaspoon black bean garlic sauce shopping list
- 1 tablespoon organic sugar shopping list
- 1/4 cup finely chopped green garlic chives (6 oz) shopping list
- ~ shopping list
- For panfrying shopping list
- 1 tablespoon peanut oil shopping list
- 1/3 cup warm water shopping list
How to make it
- Make dough:
- 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.
- Form into a ball and cover with clean towel. Let stand at room temperature at least 30 minutes.
- Make filling while dough stands:
- Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives. See Photo
- Form and fry dumplings:
- 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.
- 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.
- 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.
- Cooks' note:
- 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.
The Rating
Reviewed by 1 people-
Love the simplicity of the recipe and the taste was incredible made this with ground trukey and added a little ground veal fantastic dinner
ravenseyes
in Belcamp loved it
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" It was excellent "