Buns & Dumplings – Taiwanese Pot Stickers

Potstickers with Dipping Sauce, by Reggie Soang

Potstickers or gyoza are the crowd’s favorite. They are served in izakaya and famously on the streets in Taiwan. Potstickers come in a couple of different shapes, and the ones in Taiwan are long and skinny. The fillings are made of pork, ginger, garlic, scallions, and some seasoning. Sear each dumpling until the bottom is nice and golden brown and then steam with water. The crispy bottom gives a nice contrast in texture, and the flavor of the char at the bottom is also superb. Dip potstickers in a vinegary sauce to balance out the savory filling.

Chef Reggie’s Cooking Series:

Pot Stickers with Soy Vinegar Dipping Sauce
Serves: 2~3 people

Prep Time: 30 minutes
Total Time: 1 Hour 30 minutes (not including inactive time)

For the Dough (makes 10 potstickers)

1 cup + 2 tablespoons (150g) all-purpose flour
1/4 cup + 1 tablespoon (80g) water
Pinch of Salt

For the pork fillings (make about 30 potstickers):
600g ground pork
5 cloves garlic, grated
3 tablespoons finely chopped ginger
1/4 cup or a small bunch chopped cilantro
1 teaspoon salt
1 + 1/4 teaspoon sugar
2 teaspoon corn starch
1 teaspoon baking soda
3 tablespoons soy sauce
1 tablespoon ground black pepper
2 + 1/2 tablespoons mirin
1/4 cup + 2 tablespoons water

For the dipping sauce:
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 clove garlic, grated
1 tablespoon sliced ginger
2 tablespoons chopped scallions
1 teaspoon sugar
1/4 teaspoon sesame oil

To cook with:
cooking oil

  1. To make the dough, mix water into the flour and salt and knead until the surface is smooth. Rest the dough for 30 minutes.
  2. Meanwhile, make the filling by combining everything, except water, first. Using a pair of chopsticks or a fork to mix the filling in a circular motion in one direction. Add water and keep mixing until all the ingredients are sticking together. Set aside.
  3. Make the dipping sauce by combining everything together and set aside. 
  4. To make the dumpling wrappers, roll the dough into a 1-inch log and portion to 15g each, about the size of a cherry tomato.
  5. Working one dough ball at a time, flatten it with the palm, and then use a hand to turn the dumpling wrapper in a circular motion while using the other hand rolling the edges out until the entire wrapper is about 3 to 3.5 inches in diameter. The wrapper should be a little thicker in the center.
  6. Put a heaping spoon of filling in the middle of the wrapper and pinch tight in the center on the top. Make one pleat at each end and then seal the edges. Make a few more pleats on the top to tighten the seals. Repeat with the rest of the dough and filling.
  7. Heat up a non-stick skillet on medium heat and pour in a thin layer of oil. When the oil shimmers, place the potstickers in and evenly spaced them out and cook them until the bottom turns golden brown. Pour enough water into the skillet to cover 1/4 of the height of the dumplings and simmer for 8 minutes with a lid on. The sound of the sizzling will lessen towards the end and water should be completely evaporated. 
  8. Serve the pot sticks hot with the dipping sauce on the side. Bon Appétit!

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