The secret to the best pot sticker recipe is the home made wrappers
Table of contents
CHINESE POT STICKERS
Chinese pot stickers, otherwise known as jiaozi, are a type of dumpling. Made of a thin dough pastry, they are filled a variety of ingredients, such as pork, cabbage, mushrooms, garlic, shiitake mushrooms, onions, sesame oil, soy sauce and ginger. These ingredients are then wrapped in the dough and pinched together to create the classic crescent shape. They have a golden-brown crunchy bottom and a succulent savory filling that makes them an irresistible snack. Chinese pot stickers are a traditional Chinese delicacy and are seen as a symbol of prosperity. They are also believed to bring good luck, which is why they are eaten during the Chinese New Year.
Chinese pot stickers have been around for centuries. They are believed to have originated in Northern China. Pot stickers became popular for their versatility as well as their convenience. Nowadays they are enjoyed in almost every corner of the world and they are typically pan fried and then steamed to create a crispy outside and juicy inside, and eaten with a dipping sauce made from soy sauce and vinegar. They often come served with a side of shredded vegetables such as carrots, scallions, and ginger for added
HOMEMADE POT STICKER WRAPPERS
We followed the recipe exactly as written, except for using soy sauce instead of salt, and also added garlic. What really made the difference was using Kurobuta pork shoulder and grinding it ourselves in a food processor.
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 300 grams King Arthur unbleached all-purpose flour
- 300 grams King Arthur unbleached bread flour
- 10 grams peanut oil
- 400 grams water
STUFFING
- ginger
- garlic
- scallions
- ground pork – Kurobuta pork shoulder from D'Artagnan
- chicken stock – homemade
- Shaoxing wine – Pagoda 8 year aged
- soy sauce – Zhongba 360 light soy sauce from The Mala Market
- sugar
- soy sauce – Zhongba 360 light soy sauce from The Mala Market
- sesame oil
Instructions
- Measure both flours into a mixing bowl.
- Boil water and pour over the flour until it measures 400 grams.
- Add the peanut oil.
- Mix on low with a paddle attachment for one minute.
- Let sit for 5 minutes.
- Switch to the dough hook and mix on medium speed until dough comes together. Add a little flour or water as needed.
- Allow dough to rest for an hour.
Nutrition
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
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Photos by Tony Fitzgerald Photography