Make Your Own Potstickers

I love the texture of chewy dumplings that can be dipped in any array of delicious sauces.  They are a great appetizer to share, or make a nice addition to soup.  This dumpling or 'potsticker' recipe is perfect for all of your creative fillings.  This is also a great way to re-create leftovers from the fridge!

For the wrapper dough:

• 2.5 Cups of Flour
• 3/4 Cup of Cold Water

Drizzle the cold water over the flour while stirring the mixture with a fork or chopsticks.  Once blended, knead until smooth.  The dough should bounce back gently when pressed.  Cover in plastic wrap and let rest for 30-60 minutes.  It will become easier to work with the longer you let it sit.

For the filling:

• 1/2 Lb Meat or Fish (I used leftover pork, but shrimp, beef, or crab works also)
• 2 Celery Stalks
• 1 Large Carrot
• 1 Onion
• 2 Tbls Rice Vinegar
• 2 Tbls Soy Sauce
• 1 Egg
• 1 Tbls Brown Sugar
• 2 Cloves Garlic
• Salt and Pepper to Taste

Finely chop everything in a food processor or by hand.  Blend until well combined.  Once your dough is ready, pinch off a small piece of dough (a bit smaller than a golf ball) and roll into a round disc.  Place a scoop of the meat mixture in the center.  Fold the dough in half, making a half moon.  Crimp each side three times toward the center to seal (shown below).

Make sure to keep the dough on an oiled surface or silpat to prevent sticking.  The dough tends to dry very quickly, so keep unused dough moist by covering with a damp towel or covering with plastic wrap.

Steam, pan fry, or broil your creations. I added these to a soup for a filling dinner!