Potstickers! - Carmen Quintos '23

• • Medium or large nonstick pan

• 2.5 cups flour (and enough for dusting)

• 1/4 tsp. salt

• 2/3 cup boiling water

• 1/3 cup cold water

• 3/4 lb. raw ground pork

• ~3 minced green onions

• 1 tbsp. minced ginger

• 2 tsp. soy

• 1/2 tsp. sesame oil

• 1/4 tsp. ground pepper

• 3/4 cup chopped cabbage

• 1/4 cup soy sauce

• 3 tbsp. rice vinegar

• 1.5 tsp. sugar

• 1 tsp. sesame oil

• Pinch of red pepper flakes

For the dough:

1) Mix flour and salt. add hot water to mix and quickly stir with a wooden spoon.

2) When it gets crumbly, add cold water and stir vigorously until it’s messy. knead with hands for about 2 minutes.

3) Form a ball and place on a clean surface. keep kneading with the heel of your hand for 3 to 5 minutes.

4) Put the ball in a bowl and cover with a lightly dampened paper towel. cover that in plastic wrap and let it sit at room temp for 20 minutes.

For the filling:

1) Mix all ingredients together, then refrigerate it.

For the dipping sauce:

1) Mix all ingredients together, then refrigerate it.

Making the wrappers and filling them:

1) Divide the dough into halves, roll them into log shapes and cut each log into 10 pieces. Then cut each piece in half again. There should be about 40 total pieces.

2) With each piece, make a ball then flatten with a small rolling pin until they’re about 2.5 inches in diameter, add dusting of flour as needed!

3) Continue to thin the circles until they’re about 3-3.5 inches in diameter.

4) Place a heaping tsp. of filling in the center of the wrapper. Fold in half and pinch the top, starting with the bottom corners, fold towards the middle and create pleats by pinching the dough. Make sure there are no holes!

To cook:

1) On a stove, place a nonstick pan at medium heat. Swirl in just a bit of vegetable oil.

2) When it gets hot, place potstickers on their side in the pan. Make sure there’s some space between them (do not crowd the pan!)

3) Cook for 1-2 minutes or until lightly browned.

4) Carefully pour 1/4 cup of water into the pan and quickly cover with a lid. Leep heat no higher than medium and let cook for about 2-3 minutes or until water is evaporated and dough is cooked.

5) Serve with dipping sauce!

Notes: You can also freeze them. Follow the same cooking steps but increase browning time and increasing cooking in water to about 10 minutes