【Potstickers with Zucchini and Meat filling】
Potstickers are among the most popular types of Chinese dumplings. Chinese people love potstickers from small but cozy restaurants as well as the homemade. If you don’t want to start from scratch, you can buy wrappers from Chinese grocery stores. However homemade wrappers have superior taste and texture. I made this dish for my son Maomao’s potluck dinner at his friend’s home. With a crispy, crunchy bottom and juicy, tender meat filling, these pan fried potstickers were a huge hit as they disappeared quickly.
Course meal type: appetizer, breakfast, lunch, dinner
Prepare time: 1.5 hours
Cook time: 10 minutes
Serves: 10 servings
1) 375g extra lean ground pork;
2) 2 green onions rinsed and finely chopped, 1.5 tsp freshly minced ginger;
3) 1 tbsp cooking wine, 1.5 tbsp corn starch, 1 tbsp light soy sauce, 2 tsp dark soy sauce, 1tbsp Yummy House soy sauce, ½ tsp sugar, 2/3 tsp salt, 1/6 tsp white pepper powder, 1.5 tbsp sesame oil, 1/3 tsp chicken broth mix;
4) 2 zucchini, peeled and shredded;
5) 5-6 tbsp cold water;
Wrappers (can be bought from Chinese grocery stores):
6) 2 cups unsifted all purpose flour (320 g), ½ tsp salt;
7) 2/3 cup + 3 tbsp water (205 g);
8) 1 tsp corn oil;
9) 1.5 tbsp corn oil, 3/4 cup water;
Dipping sauce (optional):
10) 2 tbsp light soy sauce, 1 tbsp black vinegar , 1 tbsp water, 2 tsp fine sugar, 1 tsp sesame oil.
1: Zucchini and pork filling: Combine all ingredients of Ingredient 1) to 3) in a bowl, and mix well (picture 1). Add shredded zucchini (picture 2) and stir in one direction for 3 minutes with a wooden spoon, slowly adding 5-6 tbsp cold water until the mixture becomes sticky (picture 3). Cover with food wrap and place in the fridge.
2: Dough: In a bowl, mix the flour and salt in Ingredient 6). Add water in Ingredient 7), mix to form soft dough. Add 1 tsp corn oil and knead the dough for 2 minutes until smooth. Cover with dump cloth and let it stand for 45 minutes.
3: Wrappers: Divide dough into 2 equal portions. Cover one portion with dump cloth while working on the other. On a floured working surface, shape half the dough into a roll that is 20 cm long. Cut into 1 cm slices.
4: Potstickers: Roll out each slice into an 8-9 cm circle. Place 1 tablespoon filling in the middle of each wrapper. Fold the dough over to form a half moon shape and pinch the top edges to seal. Work your way down but leave both ends open. Repeat with the remaining dough and filling.
5: Dipping sauce (optional): In a small bowl, mix ingredients of Ingredient 10).
6: Cooking: A Non-stick sauté pan on high heat, add 1.5 tbsp corn or vegetable oil. Place 16 potstickers in the pan. Add 1/2 cup water and place a lid on the pan. This will allow the potstickers to steam and cook through. Cook 5-7 minutes or until all the water is gone. Reduce heat to medium, remove the lid. Cook for another 3-4 minutes until the bottoms turn golden brown and crispy.
7: Remove potstickers and serve with dipping sauce. Enjoy!!
Tips: Uncooked potstickers can be frozen then store in an airtight container for up to 4 months. They can be taken out of freezer and pan fried right away.