I spent most of the day yesterday trying to make the perfect potsticker. I researched filling recipes in the morning and ended up making my own recipe by combining three of my favorites that I found online. Then, I went to Ranch 99 and got all of my ingredients before coming home and spending a few hours making the filling and wrapping 124 potstickers and 25 wontons. Here’s my recipe for the perfect potsticker(s):
- 2 pounds ground pork
- 3/4 of a pound peeled shrimp
- 1/2 head Napa cabbage
- 1 bunch of green onions
- 6 cloves of garlic
- 1 teaspoon minced fresh ginger
- 2 tablespoons soy sauce
- 3 tablespoons (black) vinegar
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
- 1 teaspoon kosher salt
- cayenne pepper to taste (a few shakes)
- 4 packs of potsticker wrappers
- waxed paper (comes in handy for non-stick freezing)
- Wash, dry and cut the cabbage and onions.
- Peel and chop the garlic and ginger.
- Chop the shrimp into smaller pieces.
- Mix together pork, shrimp, cabbage, onions, garlic, and ginger.
- Add soy sauce, chili oil, sesame oil, vinegar, salt, and cayenne pepper.
- Mix again.
- Fill wrappers with filling. (They stick better if you moisten the edges with water before pressing them together, and try not to put more than 1.5 teaspoons or so of filling in each.)
- Quickly freeze for 30 minutes in a single layer on waxed paper before allowing potstickers to touch.
- Store in airtight container in freezer.
- Heat cooking oil (I used Canola) in a pan at medium-high heat.
- Put single layer of frozen potstickers into pan.
- Cook for a few minutes, stirring often, until bottoms begin to brown.
- Add water (thin layer), reduce heat to medium.
- Steam for 10 minutes (since we want to cook the meat) with lid, opened very slightly. Stir occasionally. Add water as necessary — if it evaporates before the 10 minutes are up.
- Cook uncovered 2-3 minutes for crispy bottoms.
- Serve with your favorite dipping sauce.
If you’re interested, here are the pictures.