Hello hi everyone! This is a recipe I worked out trying to capture the sweet/savory flavors of the frozen Ling Ling potstickers that I used to eat when I was a kid. I've been making dumplings and potstickers with my family for most of my life, so this was a fun one to explore with friends cause there’s definitely a lot of nostalgia packed into the dumpling making process for me.
I also thought I'd use this one as an excuse to take on a request a lot of folks have been asking for, which are the Japanese styled "Gyoza." They are very similar to Chinese potstickers, but have some subtle but important differences that you can check out too. Hope you try it!
serves 3-4
INGREDIENTS (wrappers)
250 g AP flour
130 ml water (or 2:1 ratio flour to water)
INGREDIENTS (filling)
1 lb ground meat (pork or chicken is ideal)
5-6 baby bok choy (or 1/2 cup cabbage)
2 green onions
4 cloves garlic
1 inch ginger
1 egg
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp sesame oil
2 tbsp corn starch
kosher salt
pepper
INGREDIENTS (sauce)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp sambal oelek (optional)
1 tbsp sesame oil
PREP
GRADUALLY combine flour with water until a solid dough forms, then cover and let rest for 30 minutes
COMBINE all filling ingredients
COMBINE all sauce ingredients
PUNCH a hole in the dough ball and move in a circular motion until a ring shape forms
DIVIDE into 32 even pieces (or about the size of a quarter for each wrapper)
ROLL out each piece of dough, rotating a 1/4 turn after each roll
WET the sides of the wrapper with a small amount of water
FILL each wrapper with 1/2 tbsp of filling, then fold shut using pleats
ON THE STOVE
LINE a steam basket with cabbage (or parchment paper) and place the dumplings into the basket (make sure they don’t touch each other. Do not over fill the basket)
STEAM for 15 minutes until tender
SERVE with sauce on the side