Pot stickers
Binging with Babish · ♥ 93.7K likes · 2.4M views · 6 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g all-purpose flour
- 130 ml water
Mix the flour and water with a spatula, then by hand, until a shaggy ball of dough forms with no dry spots.
Knead five to eight minutes on medium speed, pulling the dough off the hook once or twice, until soft, elastic and supple.
- 1 lb ground pork
- 1 whole carrot
- 2 whole scallions
- 1 cup Napa cabbage
- 1 cloves garlic
- 1 inch ginger
- 1 whole egg
- 1 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp mirin
- kosher salt
- black pepper
Combine the ground pork, carrot, scallions, cabbage, garlic, ginger, egg, dark soy sauce, sesame oil and mirin in a large bowl; season with kosher salt and black pepper.
Roll the dough through a pasta attachment from the widest setting one notch at a time, dusting with flour, until as thin as it will go.
Rolling wrappers with a pasta roller
Stamp out rounds with a three inch biscuit cutter and stack them lightly dusted with flour, about 30 wrappers.
Place about two tablespoons of filling in each wrapper, wet one side of the round with a finger and seal with a series of pleats.
Filling and pleating the dumplings
- ½ cup soy sauce
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ inch ginger
- scallions
- 1 tbsp toasted sesame oil
- sriracha
- ¼ cup water
For the dipping sauce, whisk the soy sauce, rice vinegar, sugar, ginger, scallions, sesame oil, sriracha and water together and taste for seasoning.
Dumpling dipping sauce
- 1 tbsp vegetable oil
Add the vegetable oil to a preheated nonstick skillet, arrange the dumplings inside and fry about 3 minutes, until blistered and browned.
- ¼ cup water
Add the water, cover and steam over medium-low 7 to 10 minutes, until the wrappers are cooked, the bottoms crisp and the pork cooked through.
- 1 tsp cornstarch
- ½ tsp all-purpose flour
- ½ cup water
- ¼ tsp rice vinegar
Variation, crispy skirt: whisk the cornstarch and flour together, add the water and rice vinegar and whisk to a homogenous slurry.
Lacy crispy skirt with a slurry
Fry the dumplings in a little oil until browned and bubbly, arrange them in a pattern, add the slurry until the bottom of the pan is covered.
Cover and steam about 7 minutes, then uncover and keep cooking over medium heat until the goo dries out and lightly browns.