Potstickers for Chinese New Year

Potstickers for Chinese New Year Recipe

I absolutely adore dim sum, but I’ve only made it once before. If you enjoy Asian style food, you’ve probably enjoyed dim sum before. Dim sum is a style of Cantonese food prepared in bite-sized portions and often served on small plates. Originally an accompaniment to tea, dim sum has become a main focus of the meal and has gained large popularity across the world.

Before being challenged by KitchenAid to “do some dim sum,” the only time I had previously made it was in culinary school. My chef instructor had a wealth of knowledge for various Asian cuisines and he had us make various dim sum recipes from scratch. I remember most of them to be difficult to pronounce, intimidating, and very hands on so they were all naturally time-consuming. I can see why many home cooks haven’t attempted the challenge before.

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I wanted to explore dim sum in an approachable way, a way that uses familiar ingredients and methods for a scrumptious result. I settled on pot stickers, dumplings that are typically filled with meat and cabbage, pan fried, then steamed. Although there are many different names for the idea of pot stickers and although they aren’t quite traditional Cantonese dim sum, they are perfect for celebrating the Chinese New Year this January 31st and are guaranteed to impress your friends and family.

Quick Tips for Celebrating Chinese New Year:

  • Clean your home: be sure your house is clean before the New Year, so you can “sweep away the bad luck” and start the year fresh and ready for good luck
  • Know your animal and colors: 2014 is the year of the horse and gold and red colors are vital to the celebration to represent prosperity, abundance, and good fortune.
  • Get loud: set off the loudest firecrackers you can get your hands on, the noise “scares away bad spirits” who bring bad luck.

To get started with our potstickers, we must start with some mouthwatering fillings. I’ve included three filling recipes, Pork and Ginger, Chicken and Vegetable, and Shrimp, for plenty of options in flavor and variety. You can make all three, or just one. Each filling recipe makes enough filling for about 30 potstickers, depending on the size.

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Use a KitchenAid® Diamond Blender to make quick and easy work of finely chopping up the filling ingredients. Each filling recipe can be stored in an airtight container in the fridge for up to 2 days and in the freezer for up to 1 month.

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To assemble the potstickers with ease, use premade wonton wrapper sheets found in the refrigerated produce sections of most grocery stores. If you can’t find round dough sheets, use a circle cookie cutter to make circles. Place a small amount of filling, about a 1/2 teaspoon to 1 teaspoon, into the center of the dough. Be careful not to overfill the potstickers, you don’t want them bursting open while cooking.

Dab a small drop of water onto the top center of the dough circle, fold in half, and press to seal just where the water is.

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Using your thumb and forefinger, fold 3 to 4 pleats into the dumpling on one side until you reach the edge of the dumpling. Fold an additional 3 to 4 pleats going down to the other end of the dumpling. You may need to add additional water to seal the pleats and edges. Forming the pleats may take some practice, but the more dumplings you make the easier it becomes. Don’t worry if they don’t look perfect, as long as they’re sealed shut they’ll look delicious once cooked.

As you form the dumplings, place them on a baking sheet and cover them with a damp cloth to prevent them from drying out. Once all the potstickers are formed you can cook or place them in the freezer until hard, then transfer to an airtight container and store them in the freezer for up to 3 months. Cook them directly from the freezer, adding an additional minute of steaming time.

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Heat a 12-inch nonstick sauté pan over medium heat. Add oil and swirl to coat. Once hot, add 8 to 10 potstickers at a time. Cook for 2 minutes without moving, until the bottoms are well browned but not burnt.

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Carefully add 1/3 cup chicken stock, reduce heat, and cover. Cook for another 2 minutes. Remove the potstickers to a heatproof platter or tray and keep in a warm oven while you cook the remaining potstickers. Wipe out the pan and repeat the cooking steps for the remaining potstickers.

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Potstickers

Makes 30 servings

INGREDIENTS

For the pork and ginger filling

1/2 medium head Napa cabbage, thinly sliced

1/2 pound ground pork (not lean)

1/2-inch knob fresh ginger, peeled

2 scallions, chopped

2 cloves garlic, peeled

1 large egg

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

 

For the chicken and vegetable filling

1/2 medium head Napa cabbage, thinly sliced

1/2 pound ground chicken (not lean)

1 carrot, peeled and chopped

1 small red bell pepper, seeded and chopped

4 ounces mushrooms

1/2-inch knob fresh ginger, peeled

2 scallions, chopped

2 garlic cloves, peeled

1 large egg

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

 

For the shrimp filling

1 carrot, peeled and chopped

1 clove garlic, peeled

1/4-inch knob fresh ginger, peeled

2 scallions, chopped

1 large egg

2 teaspoons soy sauce

1/2 teaspoon toasted sesame oil

1 pound large shrimp, peeled and deveined

To assemble and cook

30 circle wonton wrappers (per filling)

3 to 4 tablespoons vegetable or peanut oil

1 to 1 1/3 cups chicken stock, divided

DIRECTIONS

For the pork and ginger filling

In a large bowl combine the cabbage and pork.

In a KitchenAid® Diamond Blender, chop the ginger, scallions and garlic. Add the egg, soy sauce, and sesame oil and set to number 2 – “chop” setting until the mixture is combined but not liquefied. Add the ginger mixture to the pork and stir until everything is well combined.

 

For the chicken and vegetable filling

In a large bowl combine the cabbage and chicken.

In a KitchenAid® Diamond Blender, use the number 2 – “chop” setting to chop the carrot, bell pepper, mushrooms, ginger, scallions, and garlic. Add the egg, soy sauce, and sesame oil and set to the number 4 – “puree” setting until well combined with no large chunks remaining. Add the vegetable mixture to the chicken mixture and stir until everything is well combined.

 

For the shrimp filling

In a KitchenAid® Diamond Blender, use the number 2 – “chop” setting to chop the carrot, garlic, ginger, and scallions. Add the egg, soy sauce, and sesame oil and chop until combined, but not liquefied. Add the shrimp and set to number 1 – “stir” until combined, leaving large chunks of shrimp remaining.

 

To assemble

If using square wonton wrappers, use a cookie cutter to cut out circles.

Set up an assembly station by stacking the wonton wrappers and covering with a damp paper towel. Fill a small bowl with water. One at a time, scoop 1/2 teaspoon to 1 teaspoon of filling into the middle of a wrapper, depending on the size of the wrapper. Dab a small drop of water onto the top center of the dumpling, fold in half, and press to seal. Using your thumb and forefinger, fold 3 to 4 pleats into the dumpling on one side until you reach the edge of the dumpling. Fold an additional 3 to 4 pleats going down to the other end of the dumpling. You may need to add additional water to seal the edges. Set on a baking sheet and cover with a damp cloth. Repeat procedure until filling is gone.

Make ahead by freezing uncooked dumplings in a single layer, then store in freezer bags, up to 3 months. If using frozen potstickers, add an extra minute of frying time and extra steaming time if needed.

 

To cook

Preheat the oven to 200°F.

Heat a 12-inch nonstick sauté pan over medium heat. Add oil and swirl to coat. Once hot, add 8 to 10 potstickers at a time. Cook for 2 minute without moving. Gradually and carefully add 1/3 cup chicken stock to the pan, reduce heat, cover, and cook for another 2 minutes.

Remove wontons to heatproof platter or baking tray and place in the warm oven. Wipe out the pan and repeat the steps with the remaining potstickers.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Heidi

    Firecrackers and good luck, that’s what I’m looking for in the Chinese New Year. So smart to use the blender to chop it all up! Great recipe Tessa.

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