The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potstickers in the "country"!

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FaithHope's picture
FaithHope

Potstickers in the "country"!

Hey Everybody!

Can you believe I have Potstickers in the middle of Missouri?  Yes, out in the sticks you can still have Potstickers! :)

Somebody posted about Potstickers a while ago which intrigued me!  I tried making them once, but it was a total failure!  In hindsight I know that I wasn't rolling them out thin enough which gave me a thicker “wonton wrapper” instead of the “gyoza wrapper” I was looking for.  With help from the Fresh Loaf Family, a little YouTubing, and some blog “borrowing”, this is what I came up with!

 

I stuck with the directions of only 1 teaspoon of filling!

 

I did cheat and use a cookie cutter on the first batch, but by my second batch I was getting it down and didn't need my cc anymore!!  Woo Hoo!  Do I get an Asian Pass now?! ;)  Not that mine even look close to "real", but close enough for me on my "second" try! :)

When Stan said that he and his school mates ate tons of these, I was thinking there had to be a way to cooking them at home!  Praise the Lord I found it!  My family LOVES potstickers!  Now we can have them whenever!! :)  I fried them golden on the bottom.

Then added the water and let them steam.

Then I crisped them up with at bit more oil and put some Yoshida's sauce on them and candied them up.  My family likes them like that. :)

Anyways, it was a success!  No bready wrappers, PERFECT wrappers!  They were just as good if not better than store bought!  Plus I only had chicken, and green onions!  I did add soy sauce, sesame seed oil, pepper, garlic, ginger, chili paste stuff, I think that was about it.  They were great!  I didn't even miss the cabbage.  I'm sure they could have been that much better, but my cabbage had already gone bad.  I'm just glad to know that you can still make them with limited ingre.!!  Man, everyone has a piece of chicken and some green onions in the frig, right?!  My wrappers were just 2 C. AP flour, 1 C. Boiling water, 1/4 t. salt.  Mixed, and rested for 1 hour.

Made the snake, cut the little pieces, rolled them out SUPER thin (by the way helps to have a small roller, mine is 8 inches long).  Filled them up and cooked them.  I saved 8 for the "freezer" test.   Will have to see how those come out?  2 chicken breasts, and 2 doughs, made 85 potstickers!  

Ah...what a night!  It was great!  An answer to prayer!! ;)  God is good!

Thanks Fresh Loaf Family!  You were right, they are AWESOME!!  LOVED IT!! :)

Faith

 

dwcoleman's picture
dwcoleman

I can't wait to try it at home.  My wife and daughters love gyoza/potstickers!

Whole Grain Mama's picture
Whole Grain Mama

Wow those look amazing!!! You made my husband drool. We will have to make these this weekend! Thank you for the post!

aarmogan's picture
aarmogan

I am hungry looking at these! To think in just a few hours' time I could have 85 potstickers to myself... hmmmm :)

FaithHope's picture
FaithHope

These have some good info.  The one thing I did do different this time was added 1- Tablespoon of Corn Starch to my filling mixture.  I think that helped.  I forgot to add that in my post.  Also watching some YouTube videos of the pro's rolling out and pleating, that helped me figure out the wrappers a little better!  Yes, I hope you all get to try some!  Amazing, just amazing!  Considering how expensive they are, you always want to eat them sparingly!  You really can make a lot for not too much $!  It's great!!! :)

http://chinesefood.about.com/od/potstickers/r/potstickers.htm

http://steamykitchen.com/718-potstickers.html

http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html