I love my chinese food. So I have finally figured out how to make my own pot stickers and out of generosity – nah- more like pity for all those Zabhihah eaters who have longed for a pot sticker and haven’t been able to find a pork free one yet. I share with you these recipes.
So here is how it goes down – The Wonton Wrappers – From Scratch-
* or you can purchase them pre made in most grocery stores*
- 1 egg
- 1/3 cup water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2×10 1/2 inch squares. Cut the squares into 3 1/2 x 3 1/2 inch squares.
Now for the filling of the Pot Stickers-
- 1/2 Cup finely chopped Napa or Savoy Cabbage
- 1/2 teaspoon salt
- 5 oz ground beef or turkey – instead of pork
- 3 scallions finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon seseme oil
- 2 table spoons vegetable oil
For the dipping sauce:
- 1/3 cup vinegar
- 1/3 cup soy sauce
* Add the salt as to your taste – everyone likes different levels of saltiness.
In a medium size bowl, mix the cabbage with the salt. Let stand for 5-10 minutes- if you see excess water – dump the cabbage on to a double layer of paper towels and pat dry – including wiping out excess moisture from the bowl before putting the cabbage back and add the rest of the ingrediants. Mix well with a fork. *Now you can either immediate stuff your won ton wrappers – and get ready to cook and serve them or you can put this mix in the fridge for a couple hours – up to 2 days to marinate*
Now with the won ton wrappers you have created and pre cut – you want to place about a half inch ball of the pot sticker filling in each wonton. Once that is done – wet your fingers and trace along the edge of the won tons – one at a time and then fold them closed – firmly pressing along the seams till they are sealed closed. Repeat till all the pot stickers are done. *You can get as fancy as you want with how you fold and seal the potstickers- but for the first time just try a plain old triangle shape*
In a 12 inch non stick skillet – with a tight fitting lid – heat 1/2 cup of water with 1 table spoon of oil. Place your pot stickers into the pan and cover with the lid and cook till the pot stickers have browned on one side and the water has evaporated. (Its ok if the pot sticker sticks as it cooks – you want that so you get the nice crispy crunchy side.) Repeat process till all the pot stickers are done.
Simply Mix the vinegar and the soy sauce together and serve with the pot stickers.
Say Bismillah and Enjoy!