Pork Potstickers
Juicy pork and cabbage dumplings with crispy golden bottoms and tender tops, with a soy dipping sauce.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Potstickers are pan-fried dumplings with two textures in every bite: a crisp, golden bottom and a soft, steamed top. The name comes from the way they cling to the pan as they brown. Made with store-bought round dumpling wrappers, they are a fun project to fold together at the kitchen table.
The Thermomix® TM7™ chops the napa cabbage, scallions, ginger and garlic and mixes them with the ground pork until the filling turns sticky and juicy. On the stove, a nonstick skillet browns the dumplings, then a splash of water and a lid steam them through. Serve them with a quick soy and rice vinegar sauce.
Made in the Thermomix® TM7™
Pork Potstickers
Makes: About 45 potstickers
- Prep50 min
- Cook30 min
- Total1 h 20 min
- Serves6
Ingredients
For the filling
To cook
For the dipping sauce
Instructions
- Place the cabbage and 1/2 tsp salt in the mixing bowl and chop 3 sec/speed 5. Transfer to a clean kitchen towel, let it rest 10 minutes, then wrap it up and squeeze out as much liquid as you can.
- Place the scallions, garlic and ginger in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides with the spatula.
- Add the pork, squeezed cabbage, soy sauce, sesame oil, sugar, white pepper, cornstarch and water and mix 30 sec/reverse/speed 3, until the filling looks sticky. Transfer to a bowl.
- Place 1 heaping teaspoon of filling (about 15 g) in the center of a wrapper and wet the edge with water. Fold it in half and make 4 or 5 pleats on one side, pressing each against the flat side to seal. Set the potstickers on a lightly floured tray and keep them covered with a damp towel.
- Heat 1 tbsp oil in a large nonstick skillet with a lid on the stove over medium-high heat. Arrange about 15 potstickers flat side down and cook 2 minutes, until the bottoms are golden.
- Pour in 80 g (1/3 cup) water, cover right away (it spatters) and cook 6 to 7 minutes, until the water is gone and the filling is cooked through, 71°C (160°F). Uncover and cook 1 to 2 minutes more to crisp the bottoms. Repeat with the rest.
- For the dipping sauce, stir the soy sauce, rice vinegar, sesame oil and sugar in a small bowl until the sugar dissolves. Serve the potstickers crispy side up with the sauce, sliced scallion and chili oil.
Tips
- To freeze, set the uncooked potstickers apart on a floured tray in the freezer, then bag them for up to 3 months. Cook them from frozen, adding 2 to 3 minutes to the covered steaming time.
- To steam them in the Varoma instead, brush the Varoma dish with oil, arrange the potstickers with space between them, place 500 g (2 cups) water in the mixing bowl and steam 15 min/Varoma/speed 1. They come out soft, without the crisp bottom.
- Look for the wrappers in the refrigerated produce section near the tofu, and keep them covered while you work so they don't dry out and crack.
