She Strengthens

Savory Delights: Pan-Fried Potstickers with a Twist

What’s in a Name?
Potstickers, also known as “wor tip” in Chinese, literally translate to “pot stick.” These pan-fried dumplings are a staple in Asian cuisine, often served with a side of savory sauce.

Gathering Ingredients
To make these mouthwatering treats, you’ll need:

• Fresh dumpling or pot sticker wrappers (available at Asian markets or the refrigerated aisle of your local grocery store)
• Siu mai or gyoza skins (thinner and more delicate, but a suitable substitute)
• Chile-garlic sauce (look for the Huy Fong Foods brand with the rooster on the jar)

Game Plan
For smaller dumpling wrappers, use 2 teaspoons of filling and create 2 pleats on each side. If making ahead, place uncooked potstickers on a baking sheet, ensuring they don’t touch, and freeze. Transfer to a plastic freezer bag and store for up to 1 month. To cook frozen pot stickers, add an extra minute to the cooking time after adding water.

Recipe Highlights

• Yield: 8-10 servings as an appetizer
• Difficulty: Medium
• Total Time: 1 hour 45 minutes

Dipping Sauce
Combine the following ingredients in a small, nonreactive bowl:

• 1/4 cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1 medium scallion, thinly sliced (white and light green parts only)
• 1 teaspoon chile-garlic sauce
• 1 teaspoon freshly grated peeled ginger
• 1/2 teaspoon toasted sesame oil

Filling Ingredients

• 1/2 pound napa cabbage, washed, tough stems removed, and finely chopped
• 1 teaspoon kosher salt
• 1/2 pound ground pork
• 1/2 pound raw shrimp, peeled, deveined, and finely chopped
• 2 medium scallions, finely chopped (white and light green parts only)
• 2 tablespoons soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon freshly grated peeled ginger
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 1 large egg

Forming and Cooking Potstickers

1. Fill a small bowl with room-temperature water.
2. Lay a wrapper on a clean work surface and place 1 tablespoon of filling in the center.
3. Dip your finger in the water and trace around the edge of the wrapper to moisten it.
4. Fold the wrapper in half, bringing the bottom up to the top, and pinch the midpoint to seal.
5. Create pleats on each side, pinching each to seal.
6. Repeat with remaining filling and wrappers.
7. In a large nonstick pan, heat 2 tablespoons of oil over medium-high heat until shimmering.
8. Place 12 pot stickers in a circle facing the same direction and fry undisturbed until the bottoms are light golden brown (about 2-3 minutes).
9. Reduce heat to medium, add 1/4 cup of room-temperature water, cover with a tightfitting lid, and cook for 3 minutes.
10. Uncover, turn pot stickers onto their unpleated sides, and continue cooking until all water has evaporated and the filling is cooked through (about 2-3 minutes more).
11. Serve with reserved dipping sauce.