Get ready to transform your kitchen into a Chinese culinary paradise with these irresistible Pork and Ginger Pot Stickers! These delectable dumplings are more than just a meal – they're a journey of flavors that will transport your taste buds straight to the bustling streets of China. Imagine crispy golden bottoms, tender juicy pork filling, and a delicate wrapper that melts in your mouth, promising a dining experience that's both comforting and exciting. Whether you're a seasoned home cook or a curious food adventurer, this recipe will elevate your cooking skills and impress everyone at your table!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1 lb ground pork
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the dough: In a large mixing bowl, create a well in the center of the flour. Gradually pour hot water into the flour, stirring with chopsticks or a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes at room temperature.
- For the filling, combine ground pork, minced ginger, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and pepper in a mixing bowl. Mix thoroughly until well combined.
- Roll the rested dough into a long cylinder and divide into approximately 16 equal pieces. Roll each piece into a thin circular wrapper about 3-4 inches in diameter.
- Place a small spoonful of pork mixture in the center of each wrapper. Fold the dough in half and pinch edges to seal, creating a half-moon shape with pleated edges.
- Heat a large non-stick skillet with a thin layer of oil over medium-high heat. Arrange pot stickers in a single layer, not touching each other.
- Cook pot stickers for 2-3 minutes until bottom becomes golden brown. Carefully add 1/4 cup water to the pan and immediately cover with a tight-fitting lid.
- Steam for 5-6 minutes until water evaporates and bottoms become crispy. Remove from pan and serve hot with dipping sauce.
Tips
- Dough Temperature Matters: Use genuinely hot water when making the dough to ensure a smooth, elastic texture. Let the dough rest to relax the gluten, making it easier to roll and shape.
- Filling Consistency is Key: Mix the pork filling thoroughly but avoid overworking the meat, which can make the filling tough. Aim for a well-combined, slightly sticky mixture.
- Wrapper Technique: Roll wrappers thin but not transparent. Dust your surface with flour to prevent sticking, and aim for consistent 3-4 inch circles.
- Sealing Secrets: When folding pot stickers, press edges firmly to prevent filling from leaking. Create small pleats for that authentic restaurant-style look.
- Cooking Precision: Use a non-stick pan and maintain medium-high heat. The perfect pot sticker has a crispy golden bottom and a steamed, tender top.
- Don't Overcrowd: Cook pot stickers in batches, ensuring they don't touch each other in the pan for even cooking and maximum crispiness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 18g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
