Potstickers (Asian Dumplings)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 50
- 2 tsp onion powder
- 1 tsp white pepper
- for the filling:
- 1 tsp sriracha
- 1/3 cup light soy sauce
- 1/3 cup mirin
- other:
- 1/2 tsp ginger powder
- 1 tsp five spice powder
- oil for pan frying
- 2 lbs ground poultry (i use half chicken half turkey)
- 1/4 cup asian cooking rice wine
- 3 tb asian toasted sesame oil
- 1 tb granulated sugar
- 4 tb regular (not light) soy sauce
- 1 tb minced garlic
- 3 tsp table salt
- 4 green onion stalks finely minced
- 3 cups finely minced napa cabbage (be sure there's no moi
- 2 packages round potsticker wrappers (refrigerated asian sect
- optional dipping sauce:
- 1 tsp asian toasted sesame oil
- Carbohydrate 0.22741573075956 g
- Cholesterol 0.112124999905215 mg
- Fat 0.0472646559978834 g
- Fiber 0.0243285303501478 g
- Protein 0.117386544406399 g
- Saturated Fat 0.0258953830739463 g
- Serving Size 1 1 potsticker (21g)
- Sodium 186.353807653888 mg
- Sugar 0.203087200409412 g
- Trans Fat 0.00588033751226261 g
- Calories 3 calories
Make dipping sauce by mixing all sauce ingredients in a small bowl. Set aside.In a mixing bowl, combine all filling ingredients except for Napa cabbage. Stir well to thoroughly combine. Add Napa cabbage, stirring to combine.Place about 1 TB of the meat filling into the center of a wrapper. Dab water around the edges of wrapper. Fold wrapper in half, into a semi-circle, and press edges tightly to seal well. If desired, fold/pleat the potsticker (see video link for visual.)Place folded potstickers on a lightly floured surface.Coat a large frying pan well with oil - don't be shy - entire bottom should be coated with a thin layer of oil. Heat oil to warm (not overly hot) and place potstickers carefully in the pan, without overcrowding them. Cook on medium-high heat until bottoms are nicely browned. Pour in 1 cup of water (be careful of splatter) and cover pan immediately. Cook for 5 minutes, or until liquid is evaporated and filling is cooked through.Transfer to a paper towel lined plate. Repeat in batches. Serve immediately, with or without dipping sauce.* Note: Uncooked wrapped potstickers may be frozen. Place in single layer on a platter, freeze, and transfer to airtight bag. May be kept frozen for a month or two.
