Homemade Pork Potsticker Dumplings Recipe
Inspired by some really excellent Chinese restaurants near us, we wanted to do something fairly authentically Chinese, and we adapted this recipe from a couple we had found. These are super easy and extremely delicious, probably more delicious if you go ahead and make your own dumpling skins, but we did not have the patience for that (especially after making our own steam bun dough, which will be next week's video!) so we just bought them.
Really important that you don't overfill these. A scant tablespoon looks like not much on the skin itself, but once you've got everything sealed up and crimped (getting as much air out as you can), they will be quite plump. If you overfill them, they won't seal properly, or they'll break up when you cook them. Also, it takes very little water for the quick steam at the end of the cooking process. Just a few tablespoons onto the hot pan, and pop the lid on quickly, and the steam will quickly finish cooking the dumpling skins, giving them that classic translucent look.
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