Making potstickers is a perfect weekend project, the kind of dinner that takes slightly longer to make but is definitely worth it in the end, when you pluck the sizzling dough pockets from a hot skillet.
I also love to make them when guests come over, because it's something relatively straightforward yet fun that you and your guests can work on together.
This works best in groups of 6 or less, and it’s crucial to have everything prepped and ready to be cooked, so all your guests are doing is the fun part. People often want to help when they come over, and letting them contribute to one part of the meal makes the finished product that much sweeter. (That said, don’t force anyone to help who doesn’t want to. That’s a recipe for disaster.)
My husband and I had friends over recently, and we did the whole process together: making the simple dough, letting it sit for a bit, mixing the filling, etc. Everyone can help fill the dough pockets with meat, you can quickly cook them on the stove, and then everyone can sit back and enjoy their handiwork.
For the dough:
2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
For the filling:
1 pound ground pork or chicken
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Canola oil, for frying
For the dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
Crushed red pepper flakes, to taste
Combine the flour and salt in a large bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
Make the filling: In a large bowl, combine the ground pork, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place about 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful during this step). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly.
Make the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
Serve the dumplings with the dipping sauce.
Makes about 24.
Source: Adapted from Molly on the Range