Potstickers. Place the pot stickers into the oil seam sides up. Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling.

Potstickers are "steam-fried" dumplings made with round wrappers and stuffed with juicy fillings, traditionally pork and cabbage. They are medium-sized dumplings, usually eaten in two to three bites served with a soy and rice vinegar dipping sauce. What can make pot-stickers a minimalist dish? You can have Potstickers using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Potstickers

It's 3/4 packages of flour.
You need 1 head of Napa cabbage.
It's 3 lb of pork, turkey, or chicken.
You need 8 oz of imitation crab meat or shrimp.
Prepare 1/2 lb of chives or green onions.
It's 1 tbsp of sesame oil.
You need 1 tbsp of 5 spice.
Prepare 1 tbsp of seasoning salt.
It's 1 tbsp of white pepper.
You need 4 cup of water.

One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Also known as Chinese Pan Fried Dumplings or just Chinese Dumplings, these irresistible plump babies are pan fried then steamed in a skillet so they're golden crispy on the underside with a juicy filling inside. Complete your Chinese banquet with a side of Fried Rice, Hot and Sour Soup and Chinese Broccoli with Oyster Sauce.

Potstickers step by step

To make dough start with 3/4 bag of flower add water and knead until hard to knead. Or buy pre made skins (3 bags).
Filling - finely dice up 1 head Napa cabbage (sprinkle with salt) then with a cheese cloth drain water out of the napa cabbage by squeezing..
Cover hand made dough with plastic wrap and place in the fridge while making meat filling.
Dice 1 package (8oz) imitation crab meat or shrimp I to the bowl..
In a large bowl add 3 lbs ground pork, or turkey, or chicken.
Dice up 1/2 lb chives or 4-5 bunches of green onions.
Add 1 tablespoon sesame oil.
Add 1 tablespoon seasoning salt.
Add 1tea spoon white pepper.
1 tablespoon of 5 spice.
Add meat / vegetable mix in to skins and fold.
Hand mix all ingredients together.
Freeze potstickers so that they can be placed in a zip lock and not get squished in the freezer..
Cook potstickers by filling a fry pan so that they are all touching (add a little oil to the pan), then fill pan with water so that the water just covers the tops of the potstickers. Cover the pan with a lid and allow for steam to escape..
When most of the water has evaporated release potstickers from pan and place a plate on top of pan. Quickly flip the pan over and potstickers will be upside down on the plate and ready to serve..

In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper. To assemble the dumplings, place wrappers on a work surface. Using your finger, rub the edges of the wrappers with water. Moisten edges with water, fold over and press to seal edges. Potstickers are some of the most common forms of dumplings, found everywhere from Chinese restaurants to the frozen aisle of the grocery store.