Beef Potstickers: they may well become a new family favorite!
These delightful little dumplings are made with a fragrant filling of ground beef, fresh ginger, veggies, and soy sauce. Cooking them couldn’t be simpler – lightly fry them in a skillet, then steam them by adding water. Try them – you’ll be so glad you did, and they may well become a new family favorite!
Instructions
To make the filling:
Cook ground beef in a skillet until the beef is brown all the way through.
Cook ground beef in a skillet until the beef is brown all the way through.
Drain beef and return to skillet. Add the chopped vegetables and sauté for around 1 to 2 minutes.
Add the soy sauce and ginger root, and stir well.
Drain beef and return to skillet. Add the chopped vegetables and sauté for around 1 to 2 minutes.
Cook for an additional minute, then cover and refrigerate filling until ready to fill potstickers.
To make the dough:
Stir together the 3 cups of flour and salt in a large bowl.
Add the soy sauce and ginger root, and stir well.
Pour the boiling water slowly into the flour, stirring constantly as you do. Mix until well blended, then stir in the cold water.
When the dough is cool enough to handle, remove from bowl and knead on a well-floured surface.
Knead in the remaining 1/4 cup flour until dough is smooth and elastic.
This takes around 8 to 10 minutes.
Cook for an additional minute, then cover and refrigerate filling until ready to fill potstickers.
Shape dough into a ball, then place dough back into bowl and cover with a clean, damp tea towel.
Let stand for 15 to 20 minutes, then turn dough out onto a lightly floured surface.
Stir together the 3 cups of flour and salt in a large bowl.
Divide dough into four equal portions, and roll each portion to around 1/8-inch thickness.
Using a cookie cutter, cut into 3-inch rounds.
Re-roll the scraps of dough to make more dough rounds.
Assembly:
Spoon 1 tablespoon of the filling into the center of the round.
Dip your finger into cold water and wet half of the outside rim.
Pour the boiling water slowly into the flour, stirring constantly as you do. Mix until well blended, then stir in the cold water.
Fold round in half across filling and pinch the edges to seal.
Place the sealed edge of the filled potsticker upright, and press down gently to slightly flatten the bottom, then transfer to a floured baking sheet and cover with a dry tea towel.
When the dough is cool enough to handle, remove from bowl and knead on a well-floured surface.
Repeat with the remaining filling and rounds until they are all assembled. In a 12-inch skillet, heat 2 tablespoons oil for about 1 minute, or until very hot.
Set half of the pot stickers upright in the skillet – place them so they don’t touch each other.
Knead in the remaining 1/4 cup flour until dough is smooth and elastic.
Cook in hot oil about 1 minute or until the bottoms are lightly browned.
Reduce heat and add 2/3 cup water to skillet.
Cover with a lid, and cook for about 10 minutes, then uncover and cook 2 to 3 minutes more, or until all the water evaporates, then cook for another minute before removing with a wide spatula.
This takes around 8 to 10 minutes.
Place the first batch of potstickers in a warm place, then cook the remaining ones.
