Potstickers | Basics with Babish

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat adds fiber, while wonton wrappers are more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

Mix 250 grams of all-purpose flour with 130 milliliters of water using a rubber spatula or wooden spoon until a shaggy bowl of dough forms.

Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.

Knead the dough for about five minutes until completely smooth, either by hand or using a stand mixer on medium speed for 5-8 minutes until soft and elastic.

Cover the kneaded dough and let it rest for one hour.

In a large bowl, combine 1 pound of ground pork, 1 grated carrot, the green and white parts of 2 thinly sliced scallions, 1 cup of thinly sliced Napa cabbage, 1 grated clove of garlic, and about 1 inch of freshly grated ginger.

Add 1 whole egg, 1 tablespoon of dark soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of mirin, and season with kosher salt and freshly ground black pepper. Mix until evenly combined.

Cover the filling and refrigerate for at least one hour.

Roll out the rested dough using a pasta rolling attachment on a stand mixer, starting on the widest setting and gradually rolling thinner, dusting with flour as necessary.

Use a 3-inch biscuit cutter to stamp out approximately 30 dumpling wrappers, stacking them with flour in between to prevent sticking.

Place about 2 tablespoons of the pork mixture in each wrapper, wet one side with water, and seal the dumpling shut using pleats.

Cook the dumplings in a preheated nonstick skillet with 1 tablespoon of vegetable oil, frying for about 3 minutes until blistered and brown.

Add about 1/4 cup of water to the skillet, cover, and steam over medium-low heat for 7-10 minutes until the wrappers are cooked and the pork is cooked through.

For the dipping sauce, combine 1/2 cup of soy sauce, 1/4 cup of rice vinegar, 1 tablespoon of sugar, 1/2 inch of grated ginger, sliced scallions, 1 tablespoon of toasted sesame oil, a squirt of sriracha, and 1/4 cup of water. Whisk to combine and taste for seasoning.

To enhance the dumplings, mix 1 teaspoon of cornstarch with 1/2 teaspoon of all-purpose flour and 1/2 cup of water along with 1/4 teaspoon of rice vinegar to create a slurry.

Repeat the cooking process: lightly fry the dumplings until browned, then add the slurry to cover the bottom of the pan, cover, and steam for 7 minutes.

Remove the lid and cook over medium heat until the goo dries out and starts to lightly brown.

Invert the dumplings onto a plate using the frying pan, creating a crispy skirt around the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens