I don\u2019t know if I\u2019ve ever told you guys my dirty little secret. It\u2019s true \u2013 I am a fiend for potstickers. I\u2019m the problem, it\u2019s me! I am especially a fiend for my Pork and Scallion Potstickers. (Beware: long post below!)<\/p>\n
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<\/a><\/p>\nPork and Scallion Potstickers<\/p>\n<\/div>\n
\u00a0<\/p>\n The trouble with potstickers is they\u2019re pricey in restaurants, and the frozen ones from the grocery are a crapshoot. You never know how they\u2019ll taste, but usually not as good as you\u2019d hoped. If you can relate, this is the recipe that will cure all.<\/p>\n Know that making any potsticker is an epic flex, but you\u2019re gonna rule when you serve these! The flavor is outstanding, the texture perfect, and the dipping sauce? The bomb. I\u2019m not gonna lie; they\u2019re a piece of work (heck, can you believe the same thing has been said of me, now and then!) but they\u2019re so worth it!<\/p>\n I know there are, somewhere, peeps that have never had a potsticker<\/a><\/em><\/strong><\/span>, so I\u2019m gonna back up to the basics, here. Potstickers are little dumplings. Small round wrappers are filled with a savory filling and crimped.<\/p>\n They are pan-fried to get a crunchy golden crust on the bottom: Add potstickers to a hot, oiled pan, pour in a little water, then pop the lid on. The dumplings cook through with the resulting steam. The lid is taken off, and the potstickers are done when the water evaporates, and they release from the pan. Place a plate over the pan, turn it over, and the potstickers drop out.<\/p>\n What you get in a dumpling is just a bite or two of something so stunning it should never be taken for granted! The top of the dumpling is soft and luscious, the bottom, golden brown and crunchy with a bit of chewy crispiness. If you\u2019re a \u201ctexture\u201d person like me, pure heaven.<\/p>\n Pork and Scallion Potstickers<\/p>\n<\/div>\n I would be happy even if that was all there was to a potsticker \u2013 but wait, there\u2019s more! Each dumpling is going to give you a pop of concentrated flavor. Enclosed in that lovely little package is the filling; in this case, a tender little nugget of luscious ground pork mixed with scallions and cabbage, with classic Asian flavors. There\u2019s soy and garlic and ginger and rice vinegar with just a touch of sugar. Shhh, that last is a secret!<\/p>\n Right away, you have savory umami contrasting against a slightly sweet and sour taste that\u2019s the hallmark of many Asian dishes. Sesame oil now comes in with its own indescribable smokiness, and a touch of white pepper gives a back note of spice.<\/p>\n It\u2019s a good thing to know that fattier ground pork is going to make the best dumpling, so this isn\u2019t the place to get all virtuous with anything less.<\/p>\n Pork and Scallion Potstickers<\/p>\n<\/div>\n Serve your potstickers with a dipping sauce, and my Favorite Asian Dipping Sauce<\/a><\/em><\/strong><\/span> echoes a lot of the flavors and uses many of the same ingredients already in these potstickers. That takes those flavors over the top and beyond!<\/p>\n And just in case you\u2019re not like me and you don\u2019t consider potstickers to be a full meal, they go well as an appetizer to just about any Asian or Asian-leaning meal. The Kitchn has a great post<\/a><\/em><\/strong><\/span> on different ways to incorporate potstickers into a meal!<\/p>\n Even more recently, I\u2019ve seen bloggers either serving potstickers in a spicy\/savory sauce, baked in a casserole in the oven, or as a main component of soup. (You might want to shape them like a wonton<\/a><\/em><\/strong><\/span> for these recipes, as long as you\u2019re making them.)<\/p>\n My Favorite Asian Dipping Sauce<\/p>\n<\/div>\n My solution to getting enough potstickers is to make them at home! I usually make a lot \u2013 this recipe is for a reasonable amount, about 25 to 30, but can be doubled or tripled from my recipe printout, below.<\/p>\n Potstickers are really not that complicated to make as long as you\u2019re using prepared wrappers. The filling is usually just mixing together a few ingredients. (Sometimes I shortcut the recipe by making my Asian Dipping Sauce, above, and using it about 2 1\/2 tablespoons instead of measuring out the flavoring ingredients.)<\/p>\n The first time you make potstickers, try frying up a teaspoon of the filling and giving it a taste test; then it will be easy to make any adjustments in flavor to suit your tastes, before you fill, fold, and pleat your batch.<\/p>\n It\u2019s the folding and pleating that can take some practice. Depending on how your hands work, it can be a little easier for some than for others. Once you\u2019ve made them a few times, you\u2019ll develop a little \u201cmuscle memory\u201d and get much quicker.<\/p>\n Having everything you need set up makes it easier <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Lightly dust a sheet pan with cornstarch <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n I\u2019m going to copy some of the notes from the Reuben Potstickers<\/a><\/em><\/strong><\/span> (yeah, I really went there!) I made back in 2015 \u2013 now there\u2019s a recipe that could use a new photo!!<\/p>\n Below are old photos of making potstickers from the Reuben Potsticker post. You can see it can get a little messy! Being organized helps so much.<\/p>\n It really helps to have a good setup when making any Potsticker. Using a couple of good-sized sheet trays makes them portable \u2013 you might not want to stand at the kitchen counter while making these.<\/p>\n I use two trays, one to put my filling, a container of water to wet the potsticker skin, a small scoop, and a damp towel to cover the stack of potsticker skins. The second sheet tray is dusted lightly with cornstarch (tap any excess out in the sink or trash) and has a damp towel to cover the finished potstickers.<\/p>\n Pork and Scallion Potstickers<\/p>\n<\/div>\n Uncooked Potstickers can be stored in the refrigerator, tightly covered, before cooking (but it\u2019s not ideal; they can dry out) for a day or two.<\/p>\n They freeze beautifully, so that\u2019s a better option. Place the potstickers in a single layer, not touching each other, on a sheet tray lined with wax or parchment paper and freeze. Once frozen, place in Ziploc bags and to protect the potstickers, place the bag(s) in a sturdy container.<\/p>\n Do not thaw; heat from frozen using the same method as below, but add two minutes to the steaming process. Watch the water level and the bottoms of the potstickers!<\/p>\n Place already cooked leftover potstickers in an airtight container in the fridge for up to three to five days. Reheat by placing on a plate. Cover loosely with a damp paper towel. Microwave for a minute and check to see if they\u2019re hot; add additional time if needed.<\/p>\n Just look at that gorgeous bottom!<\/p>\n<\/div>\n All of the items in these potstickers can be had for the lowest price at an Asian market. If you\u2019re not buying there, check out the prices at your grocery. If these ingredients are ones you use often, it pays to stock up on them right before the Chinese New Year<\/a><\/em><\/strong><\/span>. They are likely to be at a low in your grocery whether advertised or not.<\/p>\n Ground Pork:<\/strong><\/p>\n I hope I\u2019ve covered everything you need to know about making potstickers, and I hope you enjoy making (and eating) these pork and scallion Potstickers with your friends and family! Until next time, <\/em><\/p>\n Mollie<\/em><\/p>\n<\/a><\/p>\nAbout Pork and Scallion Potstickers:<\/span><\/h2>\n
<\/a><\/p>\nAbout the Filling for Pork and Scallion Potstickers:<\/span><\/h3>\n
<\/a><\/p>\nWhat to Serve with Potstickers:<\/h2>\n
<\/a><\/p>\nMaking Pork and Scallion Potstickers:<\/span><\/h2>\n
<\/a> <\/p>\n <\/a> <\/p>\nHelpful Hints!<\/h2>\n
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The Set Up for Making Potstickers:<\/h2>\n
<\/a><\/p>\nStoring and Reheating Pork and Scallion Potstickers:<\/h2>\n
<\/a><\/p>\nSaving Money on the Groceries:<\/span><\/h3>\n
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