Legend has it that 1800 years ago, a man by the name of Zhang Zhongjing (a practioner of traditional Chinese medicine) invented Jiaozi (Dumplings) by wrapping mutton and some medicinal herbs in dough skin and then boiled them in water to treat people whose ears got frostbitten during Winter. It is said that they helped warm the body and promote blood flow to the ears (Source: Wikipedia, so don’t hold me to it). My discovery of dumplings however is a lot more recent than that. I used to live in Sydney, Australia a few years ago and what I loved most about the city was the colorful nightlife and the abundance of restaurants and the vast diversity of cuisine. Once, one of my dad’s friends took me to an Asian restaurant in Sydney to have Yum-Cha with his family. I ended up tasting a great variety of dishes including Peking duck (which was insanely good!), spring rolls, steamed dumplings and potstickers. He also tried convincing me to eat chicken feet, but that was where I drew the line. Anyway, a seed was planted in my head that night and so began my quest to make the Perfect Potstickers from scratch! I loved them so much, I wasn’t going to be satisfied with store-bought wrappers. I had to make them myself, so I could uncover the ancient Chinese secret behind making such flavourful dishes from simple dough and meat. This is the result of that quest – The perfect dough to make Perfect Chicken Potstickers!
Buying potsticker wrappers from an Asian food store is an option and it’s obviously more convenient that way. But let me share a secret with you. Once I learned to make them myself, they tasted even better! I’ve made them several times already and it’s become easier each time! So if you do ever find yourself with some down-time one weekend and want to try something new, this is an absolute must.
Potstickers differ from steamed dumplings in that they have a crispy golden brown bottom as they are pan-fried on one side while steamed dumplings are usually placed in a bamboo steamer and steamed to perfection. Pan frying postickers makes them stick lightly to the pan (hence their name) and then water is added and they are steamed a little more. The main thing I came across during my research on dumpling dough was the use of hot water to make the dough for steamed dumplings and potstickers and the use of cold water to make the dough for boiled dumplings. Though the reasoning behind this isn’t entirely clear, my reckoning is that the dough for steamed and pan-fried dumplings need to have a thinner ‘skin’ which can be achieved using hot water, while boiled dumplings require a thicker, sturdier ‘skin’ so it could handle the high heat and pressure.
Usually when I make this, I cut the dough into four equal parts and roll them out individually (since rolling out the entire dough in one go can be a little tedious). You could even try cutting it into 8 or 10 parts and rolling them out separately. It’s obviously easier to work with smaller dough balls and it requires less bench space. I prefer to use my hands to make the dough but you can use the food processor too if you wish. You do have to knead the dough with your hands eventually though, but feel free to use either method to bring the dough together at the beginning.
October 1st, 2015 Edit – If you want to make fun green potstickers using spinach puree (a great way to differentiate between different fillings), you can get the recipe for that HERE.
PLUS, here’s another insanely delicious potsticker/dumpling filling recipe that uses my green potsticker wrappers – Spicy Chilli Crab Potstickers, inspired by the classic Singapore chilli crab dish!
Green Dumplings / Potstickers
Ingredients
- 10 ounces 285g of all purpose Flour
- 5-6 fl oz 150-175 ml of boiled water (see note 1 & 2)
- 1 tsp salt
Instructions
By Hand
- In a bowl, mix the flour and salt together.
- Create a well in the middle (like you would when making pasta)
- Add 5 fl oz of the hot water slowly, while mixing with a wooden spoon until flour forms clumpy bits. You can alternate mixing and pouring water, if that is easier.
- Knead the dough clumps by hand to form one soft dough ball. If the mix is too dry, add a little more of the water (a little at a time). If the mix is too sticky, add a little flour (a little at a time).
By Food Processor
- Process the flour and salt for a few seconds to mix.
- In a steady stream, pour about 5 oz of the hot water while the processor is running. Add water until the mix starts to resemble very course crumbs.
- When the dough is at this stage, add another tablespoon of water and turn it out onto the table.
- Using your hands bring the flour clumps together to form a soft but firm ball of dough. Adjust water or flour as needed.
- Whichever method you use to bring the dough together, You should have a dough that is soft, not sticky, and firm enough to hold it's shape.
- Knead the dough further on the work bench for about 2 minutes. Use flour sparingly if the dough is getting sticky. The dough will look smooth at this stage and be a little stretchy/elastic.
- You can let the dough rest like this in one big ball, or cut it roughly into four equal parts and knead each piece to form a dough ball.
- Wrap the dough/dough balls tightly in plastic wrap (individually) or place it inside a zip-lock bag and seal it (push out as much air as possible) and let it rest for at least 1 hour or up to 2 hours.
- You can use the dough immediately after it has been rested.
- If you are using it the next day instead, place the dough in the fridge (sealed in bags) and return it back to room temperature before handling them.
- Lightly dust your work bench and rolling pin with flour, and have a cotton sheet or a well floured area ready to place cut wrappers.
- Roll out each piece of the dough (dusting lightly with flour as needed) as thin as you can. Alternatively, you can use a pasta rolling machine for this as well.
- Once the dough has been rolled out, (make sure the dough is not sticking to the counter top), cut out the dumpling wrappers using a well floured biscuit cutter of 3.5-4 inches in diameter.
- Re-knead the leftover dough and re-roll it once more (after resting it for 30 minutes at least) to cut out more dumpling wrappers.
- Use them immediately with your choice of filling.
Recipe Notes
Note 1 - After reviewing a few different sources, I came up with this recipe. The amount of water changes depending on the brand of the flour you are using, the amount of protein in the flour and even the temperature. So keep in mind that you have to keep an eye out for the right consistency. The common amount of flour to water ratio is roughly 2:1
Note 2 - Boil the water first, and then measure the required amount of water. Do not measure water first and then boil it, as evaporation = less water!
Note 3 - If you are stacking the wrappers after cutting them out, they will require flour between each one to prevent sticking. (I stacked them up like that once and had to re roll it again as they all stuck together!). If you add flour between each wrapper, you tend to get a bit of flour sticking to the wrapper which is okay, but not ideal. The best way is to try and keep the wrappers separately or place a cotton sheet between each wrapper.
Chicken Potstickers
Ingredients
- 30 oz 850g boneless chicken thigh, cubed (or chicken mince)
- 3 tbsp Ketjap Manis A sweet soy sauce
- 3 small stalks of green onion/spring onion
- approximately 1.5 inch cube of cleaned ginger root
- 1 1/4 tsp salt Ketjap Manis is not too salty - use less if you are using soy sauce
- Water to seal and steam the potstickers
- Oil for pan frying
Instructions
- If you are using chicken mince, you can chop the green onion stalks and ginger finely and mix it into the chicken with Ketjap Manis and salt.
- If you are using chicken thighs - place the pieces of chicken with the green onion, ginger, ketjap manis and salt and process them until the chicken is minced.
- Moisten half the edge of the Potsticker wrapper with water and fold the wrapper over and pinch it in the middle to seal it.
- Place the potstickers on a parchment paper or cloth and keep it covered until you are ready to cook them.
- Heat about 1-2 tbsp of oil in a frying pan over medium-high heat. Place the potstickers in the pan (I could fit about 8-10) in one layer once the oil is hot.
- When the bottoms turn a golden brown (about 5 minutes), add 1/4 cup water, cover the pan immediately and turn the heat down to medium.
- Let the potstickers steam for about 10 - 15 minutes until they look tender and the water has almost evaporated.
- Serve immediately with dipping sauce.
When you are rolling out the dumpling dough using this recipe, you will notice that is it incredibly soft and this adds a remarkable suppleness to the final product. These dumpling wrappers were soft and delicious with a crisp bottom and were not soggy or clumpy at all. Like most things, the mark of a perfect potsticker is that first bite. That first burst of flavour you get with the intensely flavourful and juicy chicken filling which is sealed inside a pillowy-soft dumpling dough that is browned at the bottom and topped with a delicious and spicy dipping sauce is the mark of true home-made perfection! Do keep some napkins handy too though for that inevitable chin-drip of savoury, juicy goodness.
The dipping sauce for this is very easy to make as well. You need just enough dipping sauce to give it that spicy kick. Just like with Sushi, you shouldn’t saturate the potstickers with too much sauce.
Ingredients
- 3 tbsp oil
- 1/2 tbsp chilli flakes 1 tbsp if you like it spicier
- 4 tbsp Ketjap Manis
- 1 spring onion sliced thinly
- 1 tbsp rice vinegar
- Up to 1/4 cup water
- Soy sauce to taste optional
Instructions
- Heat the oil, chilli and sliced spring onions together on low heat.
- When the chilli starts to sizzle, mix in the ketjap manis and rice vinegar.
- As the mix will be thick, use water to dilute the dipping sauce to the consistency you prefer.
- Taste the dipping sauce and add salt or soy sauce to your preference.
You can serve the dipping sauce separately or if you are like me, you can take a little of the sauce and pour it over the potstickers (DO NOT drown them in the sauce though, these have too much flavour on their own to mask it with the sauce).
Delicious Potstickers with homemade Potsticker {Dumpling} dough!
These potstickers do come with a disclaimer – Do try this at home! They are perfect for a weekend night and you could even get your kids to help you with it. You can use whatever filling you like too – pork, chicken, beef, ginger, shrimp/prawn, scallions, chives are all quite common inside potstickers. And the texture of fresh home-made potsticker wrappers makes them incredibly satisfying to eat! With colder weather just around the corner, this could be your perfect solution for a warm, cozy meal that would make your efforts in the kitchen seem that much more rewarding!
So, what did we learn today?
We learnt how to make Potsticker or Dumpling dough, to make Potsticker/Dumpling wrappers at home! As a bonus we also learnt how easy it actually is.
You can either cut the dough into portions and roll it out, OR roll it out and then cut out the wrappers. Whichever you find easier. (I love using my Pasta Machine – not traditional, but I like it!)
Want to colour your Potsticker dough? EASY! We also show you how to make GREEN potstickers (linked post) too!
Pop Quiz!! – Do you remember the name of the man who “invented” Jiaozi?
What is your favorite Dumpling dough filling?
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I’ll be sharing my recipe over at –
FoodieFriDIY | Friday Favorites | Fiesta Fridays | Saucy Saturdays
Thank you for the recipe! I’ve enjoyed store bought frozen pot stickers, but had the desire to make my own. Today on “Create TV” a Chinese 95 year lady (Cecilia) shared it originated in China & was teaching a younger chef how to make them the old fashioned way. Had moved to San Francisco where she started a Chinese restaurant: “The Mandarin.” I watched the entire episode & it’s pretty much just as you shared. Then I found your recipe. Looking forward to making them soon.
Hi Dini,
Your dumplings looks very juicy. I tried it but how come mine was not as juicy as it is? Have you tried to freeze the leftover of the dumplings before? Do you encounter this problem whereby the dumplings tends to have some ice flakes on the dumplings when you freeze them?
Hi Cindy!
Thank you very much! 🙂 If the dumplings dry out, that means they are probably overcooked. If you reduce the temperature or cook it for a shorter time (till the filling is just cooked through), the filling will be really juicy too.
When I freeze the dumplings, I cannot completely avoid freezer burn. However, you can reduce it by making the dumplings with completely cooled filling and placing the dumplings in one layer on top of parchment paper on a tray, and wrapping the tray tightly with plastic wrap until they are frozen. Then I place the frozen dumplings in an air tight bag or container until I need them.
I hope that will help you for next time! Let me know how it goes 🙂
Hi Dini, thank you so much for the info. I’ve tried reducing the cooking time and yes you are right, it’s so juicy. . Thanks again.
super great
I have got to try these. I love pot stickers! And chances are high that I’ll be the only one eating them, since I’ve got picky kids. So I’m glad they can be frozen. But just to be sure, the meat is not cooked ahead of time? No matter what meat you use? What if you want to add some veggies like julienne carrots? Looking forward to trying this recipe!
While wandering aimlessly through recipes in the pre-dawn hours I found pics of your pot stickers then read the recipes. Can’t wait til later to make them!! I just bought ground pork to make egg rolls in a bowl (easier, quicker and no frying), so one pack will be pot stickers!!
Oh dear Dini , thank you so much , you are a life savior !! Where we live now don’t sell this wrappers , so we are going to make a big batch and freeze them , I figure to put some plastic in between to prevent them from sticking together , but my big question is , if we want to make them “gluten free” , what kind of ” flour” or starch should we use to make them gluten free ? Some of our friends have no tolerance for gluten and it would be such a treat for them to serve them this wonderful tasty ” pillows”
Thank you so much and keep doing your wonderful recipes !!
Cheers !!
What thickness setting do you use when you are rolling the dough through a pasta maker?
Thanks!
Hi Myra!
My pasta machine has 10 settings. I mostly use 5 so that it has some elasticity to stretch and fold pleats, but sometimes I might go to 6 if I want to have a thinner skin.
I hope that helps!
Dini
Dini, I do not have a scale to measure flour and am math challenged, could you translate oz. for cup measurement. Is it 1 1/4
Can’t wait to make.
Hi Marguerite! 🙂
Thank you so much for visiting my blog! Yes I can definitely help you with this.
1 cup of AP Flour is 4 1/4 oz (120g). This is measured by scooping the flour INTO A measuring cup using a spoon, until it is overflowing with flour, and then leveling it using the flat side of a knife or spatula. This way you almost always get around 4.25-4.5 oz of flour per cup. For this recipe you will need 2 1/3 of a cup of AP flour measure that way.
Hope this helps! 🙂
Thank you will let you know how they turn out
These look AMAZING. I’ve been wanting to try out potsticker recipes forever and just never got around to it! I might just have to try these over the weekend!
These look delicious!!!
Does the chicken have to be raw or do we pre -cook the filling before adding it to the dumpling wrappers?
Hi Sonya!
The chicken is raw when we seal it inside the wrappers. This way the filling stays nice and juicy as it is steamed inside the dough 🙂 With potstickers made from wrappers that are about 4 inches, the cooking time here is plenty for the chicken to be cooked through. You can break one open to make sure it is cooked through if you are unsure. I hope that helps!
Cheers!
Dini
Sorry I meant 1800. Years ago.
I the story only pointed to the 1800s that would be plausible.
Nice little story. But uh… you are aware that chili is a New World food. Only available after Columbus got here.
Not available 1800 to the Chinese, nor to the people of Europe.
Sorry.
Nice recipe though. Thanks.
Ha, yes you’re right about that. A recent study describes that chilli pepper originated in Mexico roughly 7000-9000 years ago (source: http://www.pnas.org/content/111/17/6165.full), but was globalized by Columbus. So it makes sense that it wouldn’t have been available to the Chinese 1800 years ago. Thank you very much for pointing that out. But like my disclaimer in the original post mentioned, I got that little tidbit of information from Wikipedia, and we know how that goes sometimes! But I have edited the original post accordingly. Thanks again and I’m glad the recipe was good however! 🙂
Cool recipe. thank you. the filling tastes so much better when you make it yourself.
Woman, you have saved my life! I make gyoza all the time and I can never find the round wrappers in town. Only the square ones. I am so looking forward to making my own from scratch so I don’t have to buy store bought any more! I had no idea that you lived in Sydney! Where else have you lived?!?!?
Hi Dini, I found your blog from FBC FB page. I have just made Gyouza(it is called in Japanese). I have learnt how it is called in English and it was interesting to see different way to wrap it.
great dough
Thank you ! 🙂 . I just attempted them, they are on their 10 min steam now and oh my …..spells sooo good !
Dear Dini..This looks like an amazing dough recipe and it could truly be a lifesaver, especially that we don’t have ready made dough in Jordan! I was wondering though if I could possibly freeze the dough after cutting it in squares. Please advice. Thanks
Hi Enaam! Thank you so much for visiting my blog! 🙂
I have never frozen the dough before, so I will try to answer this to the best of my ability. I have only frozen them AFTER I fill the wrappers with the filling – I feel this is the best option. I’ve had readers doing this, and having no problems with it too.
I feel that it probably shouldn’t be a problem to freeze the dough after cutting it up – however I wasn’t sure at which stage you wanted to freeze them. The dough tends to stick together, especially as it thaws out. So cutting wrappers and then freezing them, may not be the best idea as they might end up sticking together. If you want to cut the dough into portions (without rolling it out), individually wrapped and then freeze them – that would probably be the next best option. However, Freezing and thawing MAY (or may not) affect rolling it out to cut the wrappers. Unfortunately, since I’ve never done that I can’t be certain! IF you do try it… I would LOVE to know! 🙂
This dough is going to change my life! I make pierogies for my Polish husband but I had never found a dough that didn’t tear or come undone in boiling water. This dough was a dream and could not have been simpler. The potstickers were gone in a flash last night and I can’t wait to make another batch of dough! Thank you for a great post.
Jenn you made my day with your lovely comment!! I am so so happy that you and your family loved the potstickers! 😀 I definitely need to try my hand at Pierogies now too! Thank you so much for letting me know how the recipe came out.. 🙂
I saw this on your facebook page and just had to come read the post… seriously, amazing!! I’m definitely going to have to try this, and SOON 😀
Thank you so much Amanda 😀 I hope you let me know if you liked it!!
These look amazing! I love potstickers one of my absolute fave things! I’m pinning this so I can try it out later!
PS. Happy SITS Day!
Ooooh! Those look amazing! Happy SITS day!
These little beauties were featured this week on my faves for #foodiefridays! Thank so much for linking with us week after week…Clearly I am enjoying seeing your recipes 🙂
Thank you Mila especially for featuring me 🙂 I love your blog! So glad that I get to join Foodie Fridays!
I can imagine eating these at a five star restaurant. They look so professionally made, the folding, the presentation and all 🙂
Whoa! You make the perfect potstickers!!! Amazing!! Sounding so tasty as well – I’m drooling. 😀
Hahaha!! Thank you Jhuls! 😀
I love dumplings but I have never dared to make my own dough! They look so impressive and delicious 🙂
Thank you Petra!! I was pretty scared to attempt it the first time, but couldn’t stop afterwards… I love making them now! 🙂
My son has a friend who’s mother made homemade dumplings for their class Halloween party (they were pork). He loved them SO so SO much that not only did she give my family all of the leftovers, she spent a chunk of time teaching me how to make them! Your instructions will be super helpful for me (& your gorgeous photos!) I need to make them while it’s fresh on my mind! 🙂
Thank you! I’m glad that you liked my post. It’s heaps easier the second time you make it! 🙂
SO COMPLETELY AWESOME. I like dumplings a lot (I mean, who doesn’t) but my sweetie is NUTS over them. I can’t wait to surprise him with these!
Thank you Jessie! Yes, my husband loves these too! you have to tell me how they came out 🙂
Ooo I love talented chefs and beautiful food. These look great.
Thank you Tracey! 😀
Do you deliver? These look amazing!! I’m drooling looking at them. Thank you for linking up with #FoodieFriday! Definitely sharing on FB!!
Hahaha!! 😀 Thank you Christie! You could come over next time I’m making them? Thank you so much for sharing too!
Wow, Dini, these potstickers looks scrumptuous!! And you made the wrappers from scratch, awesome!! Cant wait to try these out 🙂
Thank you Naina! Definitely have to let me know how they turn out when you try it! 🙂
I love pot stickers and these look perfect!
Thank you Anjana 🙂
Wow! You made the wrappers from scratch? Bravo! Can you see me bowing and clapping? You deserve nothing short of a standing ovation, Dini! You pretty much rock it here! 😀
Aww Thank you Angie!! 😀 I am so honoured! So glad that I get a chance to link up on Fiesta Fridays… Thank you for hosting and giving me the opportunity of meeting awesome people!
These look really yummy, I never thought to make my own before but you make it look so easy!
They were definitely fun to make! But it’s a good idea to give yourself sometime for the first go… I did the mistake of trying to roll out the entire piece of dough… huge mistake!! 🙂
My family would be so excited if I made these. They all love potstickers! I have to admit they look a little daunting but your directions are really good. I am pinning…I would like to try them! Will be sharing them on my Facebook page on Sunday too!
I hope you do Michelle! The most time consuming part is making the wrappers (there are easier ways to seal the potstickers) but it was still so much fun! Thank you for sharing them on Facebook 🙂
I’ve always wondered how difficult it would be to make potsticker dough from scratch! I believe that it is totally worth it! Your potstickers look absolutely amazing, and your “pleat work” is making me envious! These are making my mouth water!
YES!! They are absolutely worth it!! Thank you so much for your lovely words 🙂 You should have seen the first time I tried pleating them! You would have laughed at me :p
Not only are your pictures helpful, they’re absolutely stunning! While it might take me awhile to figure out how to make potstickers themselves, I definitely want to try out that sauce. (I have celiac disease, and the gluten free flours can be a battle when trying out a new recipe.) Thanks for sharing! Happy FF, and have a wonderful weekend. 😀
Thank you Kaila! I think there are some great recipes for gluten free dumpling dough out there too! I can say for sure the sauce is amazing! I even like using it as a stirfry sauce. Happy FF to you too and have a brilliant weekend! 🙂
Welcome to Fiesta Friday……wow! these are simply stunning! Were they very time consuming? Love the explanation and the directions. Bravo to you, these need to be shown to the rest of the world! :)). They will surely be devoured at the party, I hope you brought enough chopsticks :). Have a lovely weekend!
Thank you Loretta! Making the wrappers were time consuming the first time I made them – but the second, third and other times they have been much faster. I sort of got into the rhythm of it (if that makes sense!), and making them in batches makes it easy too. 🙂
My family loves pot stickers … wouldn’t they be surprised if I made a big batch of these?! Pinned to try. Glad I found this at Foodie Fridays!
Thank you Susan!! You can definitely make a big batch of these and freeze the uncooked potstickers (on a baking tray first and then transfer them to boxes) and thaw them out to cook whenever you would like to have some! 🙂 Thank you for pinning!
You did an amazing job explaining the technique of making these. Your dumplings are gorgeous, and the chili sauce sounds delicious!
Thank you so much Julie! 🙂 The sauce is pretty versatile, I sometimes make it and add it as a stirfry sauce as well!
Homemade dumpling wrappers are certainly impressive, Dini! Thanks for bringing these little morsels of deliciousness to Fiesta Friday to share with all of the party revelers. Please, don’t mind me if I take more than my share. 😉
You are more than welcome to!! Thank you for visiting Nancy! 😀
Okay, seriously… you may be my new hero lol. Those look fantastic! Great photos and presentation as well 🙂 I’m definitely going to try these, probably at first I’ll cheat and use premade wrappers (kids, grrrr), but I can see myself making the dough down the line too. Thanks for the great recipe!!
Thank you Amanda! 🙂 It is time consuming to make the wrappers… especially with little ones around! I remember I was like Taz in the kitchen before I turned 8 and was of no help at all!!
Those pot stickers are making me drool, Dini! Your presentation looks amazing too!
Thank you so much Sandhya! 🙂
hahaha!! I would love to!! I love potstickers too! Using premade is definitely is faster, though I love making the dough now! My husband wanted me to make them again, when I was working on the post!
Ooooh Apple pie! Yum! You can send me some of your apple pie, and I will send you some potstickers! Deal? 🙂
Can’t you just make them for me and put them in the mail? I love potstickers more than just about anything.
I might cheat and use premade wrappers. With kids, getting involved with food for any length of time is a risk. I made an apple pie from scratch the other day and the world nearly came down around my ears. 🙂
Mmm, potstickers….