Truth be told, I've always had an interest in Asian-fusion foods... the fresh yet simple ingredients, the unique taste and elegant detail of the final product... is enough to grab my attention - and hopefully yours too (if at least via social media). With this outlook, and an insatiable grumble in my tummy for Asian fusion food... I figured that there'll be no harm in trying to make some... right? Potstickers appeared to be an apt point of departure... However, I must admit... it does take a bit of practice to perfect.
The first image above, happened to be my second attempt at potstickers... which happens to be far better than the first attempt (let's not linger on that!). With that being said, each component of these potstickers, being the dough and the filling, can be made with ease - the tricky part (from my experience), lay in folding and perfecting the overall result. Although, don't let this deter you... with a little time (and perhaps help from a friend), your very own potstickers will be wrapped, steamed and served!
Next week I will be posting my first video and along side it will be the directions and recipe attached for you to read through while watching the video. I can't wait to share this with all of you! Get excited! Sorry for the wait but I promise it will all be worth it.
Sieve the dough and salt.
Pour in the boiling water, and stir vigorously with a wooden spoon. The flour will begin to look shaggy and not bind together. Stir for about 2 minutes.
Then add the ice water, and mix for another 3 minutes, and again, the dough won't really come together and will seem very hard.
Turn on to a lightly floured surface is the dough is too wet.
Knead by hand for about 5-7 minutes.
Remember there is no yeast in the dough, so it won't look smooth or feel very elastic, this is normal.
After you're done kneading, place a damp paper towel over the dough and into a dry and clean bowl for 20 minutes. It will not rise, so do not expect that.
After the dough has rested.
Half the dough, and roll one piece into a long snake, leave the other half covered.
The part that was rolled out will become a bit smoother.
Cut about 20 pieces from that rolled piece.
Each piece that was cut needs to be rolled into balls and left on the side.
Each ball then get rolled into a flat circle. Try to get the edges nice and thin and the center a bit thicker.
This is a bit tough to type for you as I don't have any pictures, but you are almost trying to create a half moon.
The filling (about 1 1/2 tsp. worth) should be in the center and piled on to give some height to the potsticker. And the simplest method, is to fan out the edges.
Lightly dab some water around the circumference of the dough, and with the filling inside, press each opposite edge together and press down to create a fanned out look.
Make sure there are no openings, as the filling will push through when frying them off.
Fry in a lightly oiled non-stick pan.
when the bottoms of the potstickers are lightly browned, add 1/4 cup cold water and cover immediately with a lid to let them steam for two minutes.
After two minutes, remove the lid and let them cook for another two minutes.
The crispier the bottom the better it will taste, so don't worry if the bottoms are very dark.