Yes, these do take sometime to make. That’s why I double batch them and only make them for “special” occasions. Like Valentine’s Day, Birthday’s or Anniversaries. These happen to be my husbands favorite thing. So it means a lot to him when I make them. These freeze beautifully. GREAT for late night snacks. 🙂
Beef Potsticker Recipe (makes 22 using a 4-inch cutter)
1 pound ground beef
1/4 cup thinly sliced green onion
1/4 cup finely chopped green pepper
1 cup finely chopped bok choy
1 cup finely chopped broccoli
1/3 cup finely chopped bean sprouts
4 teaspoons soy sauce
1 tablespoon grated gingerroot
1/2 teaspoon salt
1 potsticker dough recipe (below)
NOTE: I chopped each individual ingredient in my food processor. It came out a little finer then I wanted but was so much easier.
In a skillet, cook ground beef until the beef is brown and no longer pink. Drain beef and return back to skillet. Add the chopped or processed vegetables and saute for 1 to 2 minutes.. Stir in soy sauce and gingerroot. Cook for an additional minute. Cover and refrigerate filling until ready to fill potstickers. Makes 4 cups filling.
Dumpling Dough Recipe
3 cups all-purpose flour
1/2 teaspoon salt
1 cup boiling water
1/3 cup cold water
1/4 cup all-purpose flour
1 recipe Beef Filling
In a large bowl stir together the flour and salt. Pour the boiling water slowly into flour, stirring constantly. Stir until well blended. Stir in the cold water. When cool enough to handle, knead dough on a well-floured surface, kneading in the 1/4 cup flour until dough is smooth and elastic. ( 8 to 10 minutes) Shape dough into a ball. Place dough back into bowl; cover with a damp towel. Let stand for 15 to 20 minutes.
Turn dough out onto a lightly floured surface. Divide dough into four equal portions. Roll each portion to 1/8-inch thickness. With a cookie cutter, cut into 3-inch rounds (I used a 4-inch cutter). Re roll as needed.
Spoon 1 tablespoon ( 1 heaping tablespoon if using a 4-inch cutter) of the filling into the center of the round.
Using your finger wet half of the outside rim with water. Fold round in half across filling and pinch edges to seal. Set sealed edge of potsticker upright and press gently to slightly flatten the bottom.
Transfer to a floured baking sheet. Cover with a dry towel. Repeat with the remaining filling and rounds.
In a 12-inch skillet heat 2 tablespoons oil about 1 minute or until very hot. Set half of the potstickers upright in skillet (making sure potstickers do not touch); cook in hot oil about 1 minute or until bottoms are lightly browned.
Reduce heat. Add 2/3 cup water to skillet. Cover; cook about 10 minutes. Uncover and cook 2 to 3 minutes or until all water evaporates. Cook potstickers, uncovered, for 1 minutes more.
Using a wide spatula gently remove potstickers from skillet. Keep potstickers warm while cooking remaining potstickers. This recipe is from the BHG Cooking Chinese 1983.