HomeRecipesA Delicious Beef Potsticker Recipe

A Delicious Beef Potsticker Recipe

Dumplings, potstickers, and wontons are some of the most iconic Chinese dishes in history. They all use a similar filled dough pocket, but they have a few key differences that make them unique in flavor and texture.

The right dumplings have crisp-crunchy bottoms without being greasy, and they’re steamed and flavorful with a supple skin that doesn’t become soggy. It’s important to understand the differences between these dumplings so that you can create the perfect dish at home.

Make the Dough

Whether you’re looking for an easy appetizer or just a delicious meal, pot stickers are always a crowd pleaser. With this recipe, you can have your favorite meats, vegetables or fish fillings in a crispy-on-the-outside, juicy-in-the-middle, homemade dumpling!

Start by making the dough. Mix together the flour, salt and hot water in a large bowl. Stir the mixture a little bit until it begins to resemble crumbly crumbles.

Pour a few drops of hot water into the flour and stir the whole time. If the dough is too dry, add a small amount of water at a time – not much as you don’t want the dough to be sticky!

When the dough is ready, transfer it to a clean work surface and begin kneading. Keep adding flour a tiny bit at a time, until the dough is soft, elastic and smooth – about 8 minutes of kneading should do it.

Next, roll out the dough into a long snake, about 1-1/4 inches in diameter. Fold the bottom half of the dough over the top half to form a semi-circle, and repeat for a total of three pleats on the left side (see photo). This is important as the top edge should be folded over itself to create a sealed pleat that will hold the filling in place.

Now that the dough is prepared, it’s time to make the filling for your beef potstickers. Heat a nonstick frying or saute pan over medium heat. Swirl in a little cooking oil, just enough to swirl around. Once the oil is hot, add the potstickers and cook for a few minutes. Check on them frequently – you don’t want them to touch – and adjust your heat as needed until the bottoms are light brown and crisp.

Once the potstickers are done, transfer them to a parchment-lined baking sheet and cover with a damp towel. Let them rest for 20 minutes while you prepare the filling.

To make the filling, brown ground beef in a skillet until no longer pink. Drain, and then combine with onions, cabbage, soy sauce, ginger root and garlic. Then stir in sesame oil and black pepper. These are a classic Chinese-style beef potsticker filling that’s simple and delicious!

Make the Filling

The filling for these potstickers can be any number of things, from a ground pork mixture to a vegetable and meat combination. For example, try adding chopped shiitakes and minced tofu or a mix of carrot, celery and cabbage. Or for a vegetarian version, you could add chopped chives to the filling for a fresh, herb-filled dish.

If you prefer a more traditional Chinese take on this classic dumpling, use wonton wrappers instead of gyoza ones. To prepare them, divide dough into four equal portions and roll each portion into around 1/8-inch thick rounds. If you have scraps, you can re-roll them and make more rounds.

Spoon a tablespoon (or more, if using a 4-inch cutter) of the filling into the center of one round and use your fingertip to wet half the outside rim with water. Fold the round in half across the filling, then pinch the edges to seal. Set the sealed edge upright and press gently to slightly flatten the bottom, then transfer to a floured baking sheet.

Repeat with remaining rounds and filling, assembling potstickers as you go. If you have more filling than wrappers, wrap the excess and refrigerate until ready to cook.

To cook, heat oil in a 12-inch nonstick skillet over moderate heat until hot. Arrange half of the pot stickers upright in the pan, making sure they do not touch; cook about 1 minute or until bottoms are lightly browned. Reduce heat and drizzle warm water (1/3 cup) over them, then cover.

If the potstickers seem done but water remains, drain them and return them to the stovetop over high heat to continue cooking until they are crisp-tender on the bottom, 2 to 3 minutes more. Remove with a wide spatula and serve with Dijon mustard for dipping, if desired.

Traditionally, potstickers are pleated to seal in the filling, but you can also simply fold them in half and crimp the edges before cooking. If you do, be sure to pinch all the way around so that the potsticker does not break when cooked.

Alternatively, you can steam the potstickers instead of fry them. In this case, you’ll want to place the uncooked dumplings on a steamer basket over a pot of boiling water.

Make the Wrappers

Potstickers are a type of dumpling that can be made in many different ways. They can be pan fried for a crispy exterior, steamed to create a soft texture or even boiled for a firmer, more chewy dumpling. They are often served as a light meal with a dipping sauce and usually contain meat, cabbage or vegetables.

The wrappers for these dumplings are relatively thick, allowing them to be pan fried for an extra crispy bottom. This is a big difference from other types of dumplings like wontons, which can be boiled and steam cooked for a much softer texture.

To make the potstickers, start by brushing the perimeter of a wonton wrapper with beaten egg. Then, fill a heaping tablespoon of the pork filling into the center of the wrapper.

Traditionally, these dumplings are pleated, but we’ll be folding them into a half moon shape, enclosing the filling and sealing them to make these beef potstickers. You’ll want to fold several small pleats into the top of the wrapper for a traditional look before you seal them, so don’t forget to place them on a parchment lined baking sheet when you’re finished.

Repeat with all of the wrappers until you’ve used up all of the filling and have a stack of finished potstickers on your work surface. Once you’re done, place them on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.

Next, heat a large nonstick skillet with the oil over medium-high heat. Add a few of the potstickers, flat side down, without crowding, and let them cook until the bottoms are lightly browned, about 2 minutes. Remove from the heat, and pour in about 1/4 cup water.

Cover the pan, and let steam for about 3 minutes. After that, uncover the pan and let them cook until all of the water has evaporated, about another 2 to 3 minutes.

These pan fried dumplings are packed with ground beef, green onions, ginger, cooking wine, soy sauce and sesame oil. You can also use other protein like ground chicken or turkey.

Make the Dumplings

Dumplings are a staple in Chinese cuisine, and this beef potsticker recipe is an easy and delicious way to serve them. They are crispy on the outside and tender in the middle, and the filling is full of ground beef, ginger, and Szechuan peppercorns. They are best served with a simple dipping sauce, such as spicy mustard or chili sauce, but you can also enjoy them plain.

First, make the dough for the dumplings. To do this, measure the flour and salt into a large bowl and mix quickly to combine. Then, use a wooden spoon or your hands to knead the dough until it is smooth and elastic. You may need to add more flour as you knead.

Next, roll out the dough until it is about 2-1/2 inches wide. To flatten the dough, you can use a small rolling pin or a clean broomstick. Be sure to use the end of the broomstick to get a smooth surface, and don’t be afraid to press down on it if needed.

Once you have the dough rolled out, place it on a floured work surface. Sprinkle a bit of water over the top, then begin pressing down with your palm and fingertips. Once the dough is smooth, you can cover it with a plastic wrap and let it rest for about 10 minutes.

Meanwhile, prepare the filling for the dumplings. Stir together the ground beef, ginger, Szechuan peppercorns, soy sauce, and rice wine. You can also add finely chopped fresh shiitake mushrooms for more flavor.

After the filling is made, you can begin forming the dumplings. Dip your finger in a bit of water and wet the outer edges of half of the wrappers. Then, place about 2 teaspoons of the filling in the center and fold it into a semi-circle, pinching the bottom corners together to seal. Repeat until you have used up the filling.

Next, lay the dumplings on a non-stick skillet over medium-high heat and cook for a minute or so until the bottoms are browned. Do not overcrowd the pan – they will expand as they cook, so you need to leave plenty of room in the skillet for them to brown properly. When they are browned, pour enough water into the skillet so that it reaches halfway up the dumplings, and place a lid on top of the skillet. Once the water begins to boil, the dumplings will steam inside and become tender. Check them after about a minute with a Thermapen to see if they are cooked through.

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