Cooking & Baking
Related: About this forumHomemade Pork Potsticker Dumplings Recipe
Inspired by some really excellent Chinese restaurants near us, we wanted to do something fairly authentically Chinese, and we adapted this recipe from a couple we had found. These are super easy and extremely delicious, probably more delicious if you go ahead and make your own dumpling skins, but we did not have the patience for that (especially after making our own steam bun dough, which will be next week's video!) so we just bought them.
Really important that you don't overfill these. A scant tablespoon looks like not much on the skin itself, but once you've got everything sealed up and crimped (getting as much air out as you can), they will be quite plump. If you overfill them, they won't seal properly, or they'll break up when you cook them. Also, it takes very little water for the quick steam at the end of the cooking process. Just a few tablespoons onto the hot pan, and pop the lid on quickly, and the steam will quickly finish cooking the dumpling skins, giving them that classic translucent look.
Ziggysmom
(3,416 posts)dipping sauces for these. What is your favorite?
Hugh_Lebowski
(33,643 posts)Soy sauce, seasoned rice vinegar (or distilled white with sugar pinch if that's all I have), and hot chili sesame oil (sesame is key). Garnish with chopped green onions.
Saviolo
(3,283 posts)Dipping sauce:
1 Tbsp soy sauce
1 tsp mirin
1 tsp sesame oil
1/2 tsp sushi vinegar
1 ea birds eye chili optional; sliced thin
1/4 tsp ginger minced
This is the one we usually use. We grew our own Thai birdseye chilies this year, and they were really nice and hot.
Ziggysmom
(3,416 posts)some Anaheim peppers; those are about as hot as the husband will tolerate. 🌶
trof
(54,256 posts)I'll try it.
KnR