Kirk Spencer and JeffreyW seemed to be on a mind-meld the other day. Not the exact same recipes, but in a similar vein. I wanted to cross-post Kirk’s recipe because I learned something new from his technique for making potstickers (one of my favorites!) and I wanted to share it with you. From Kirk:
This is one of those dishes that I call “fake fancy”. That is, so many people think they’re fancy and difficult giving SO many ego-boosts, yet in reality they’re dirt simple. How simple? Well, let’s start with the cooking instead of ingredients first.
You need a heavy skillet with a decent fitting lid. Get it medium hot and add a tablespoon or so of oil. Add the dumplings and let them sit – NOT stirring – for a minute. Add a quarter to third of a cup of water, quickly put on the lid, and set the timer for one minute. When the timer goes off, remove the lid (carefully, there may still be steam), take the pan from the heat, and use a spatula to unstick any dumplings that need it before moving them to the plate.
Yeah, re-read that. Heat the pan, add a bit of oil. One minute, add water and lid, one minute, remove and serve. Hard? snicker.
OK, let’s go to the second easiest part, the shell. The batch you see above is one cup of flour, 1/3 cup of water, about a quarter teaspoon of salt. Knead it till it’s firm, wrap in plastic and put in the refrigerator for half an hour to fully hydrate. Use a pasta roller or your rolling pin to get it as thin as possible. (If the dough is sticking to anything other than itself, dust with a bit of flour and continue.)
Now when I work this, I separate the dough into three or four pieces and roll each of them to the final thickness. It keeps them manageable.
TaMara here. I have a favorite dipping sauce for potstickers: mix soy, ginger and chopped up green onions. Spicy goodness.