If you’ve been a longtime reader of this blog (I’m sure there are a few of you out there), you may remember the time I tried to make potstickers using wonton wrappers. You might also recall that it was a huge fail. The wontons fell apart all over themselves, and the skins ended up tough and chewy where they didn’t totally dissolve or rip apart. It was not a great thing. I was happy with the filling, but the wrappers were clearly a problem.
After building up some confidence with ravioli and pierogies, though, I decided to try my hand at making dumpling wrappers. (More on those pierogies in the future…) And guess what: It turned out to be surprisingly simple! The dough is easy to work with, and cooks up beautifully. (If you have access to store-bought gyoza wrappers, feel free to use those instead. However, I really recommend trying the homemade version!)
Technically these dumplings are potstickers or gyoza (read about the difference here) because they are fried, but there’s no reason you couldn’t simply boil or steam them and stop there. See the slideshow below for step-by-step photos.
- 1 lb ground turkey
- ½ cup chopped spinach, packed
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce
- 2 ½ tbsp low-sodium soy sauce
- ½ tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 3 cups all-purpose flour
- ½ tsp salt
- 1 cup boiling water
- Mix together the filling ingredients; refrigerate at least 30 minutes. If you want to and have time, you can scoop the meat into meatballs using 1/2 to 1 tbsp (you should end up with about 4 dozen). Make sure the meat is compacted and store in the fridge until needed.
- Combine the flour and salt in a large bowl. Pour in the water and mix with a fork. Turn the dough out onto a floured surface and knead until smooth. Cover and let rest 15-30 minutes.
- Cut off a piece of the dough and roll it out with a rolling pin until very thin, about 1/8 inch. Use a drinking glass or biscuit cutter to cut out 2.5 to 3-inch rounds of dough.
- Place ½ to 1 tbsp of filling (depending on how large your rounds are) in the center of each dough round. Make sure the meat is packed tightly.
- Dip your finger in a bowl of water and wet the circumference of the dough round on one side. Seal the wet edge to the dry edge, pinching the dough into pleats and pressing out the air. Place on a baking sheet or plate lightly dusted with flour.
- Cook potstickers immediately or freeze and bag for future use.
- The easy way: Boil the dumplings until they float, then fry the bottoms (optional, but recommended) in a bit of canola or sesame oil over medium to medium-high heat.
- The "shortcut" way: Heat a pan over medium heat and add 1 tbsp canola oil. Place potstickers in the pan and fry until golden brown on the bottom. Add 1/4 cup water and cover the pan. Cook 3-5 minutes until most of the liquid has evaporated. Uncover and continue to cook until the bottoms re-crisp. (You can drain some liquid if it is taking a long time.) They are generally done when you can peel them off the pan with a gentle pull. But, it’s ok to help them along with a spatula if necessary.
- Boil (from frozen) and fry as above if desired.
- Or, heat a pan over medium heat and add 1 tbsp canola oil. Place the frozen potstickers (do not thaw) in the pan and fry until golden brown on the bottom. Add 1/3 cup water and cover the pan. Reduce the heat and simmer about 10 minutes until most of the liquid has evaporated. Uncover and continue to cook until the bottoms re-crisp.