Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Unbleached all-purpose flour Plus flour for dusting

  2. 1/4 cup 59ml Water Or more as needed for dough

  3. 1/4 cup 59ml Peanut oil Hot Potsticker Filling - see recipe

  4. 1 cup 237ml Chicken broth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl mix together thoroughly with a fork flour, the water, and 1 tablespoon of the peanut oil. If dough is not soft and pliable, add more water, 1 teaspoon at a time, until dough is soft and comfortable to work with. Knead on a lightly floured surface until soft and glossy. Form into a long, thin log 1 inch in diameter. Cut into 1/2-inch chunks. Place each piece on a lightly floured surface and flatten it with the palm of your hand. Then, using a lightly floured rolling pin, roll each piece of dough into a circle about 3 inches in diameter. When finished, stack rounds lightly and cover with a slightly dampened cloth to keep them from drying out while you make filling. Make Hot Potsticker Filling. Put about 1 tablespoon filling in the center of each round of pastry. Fold pastry in half and press edges together with thumb and forefinger. Then fold over edge to make a seal. Secure by either crimping with fingers or laying pastry on a flat surface and sealing with tines of a fork. Fill all rounds. In a heavy cast-iron skillet over high heat, heat 2 tablespoons of the oil. Lay pastries in oil and fry undisturbed for 2 minutes. Pour in broth, reduce heat to simmer, cover, and cook until almost all liquid is absorbed (about 10 minutes). Remove lid, add the remaining oil, swirl in pan to cover all potstickers and continue to fry, uncovered, for about 2 minutes. Scoop from pan with a spatula and put on a serving plate brown side up.


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