Beef Pot Stickers
Homemade Chinese dumplings filled with seasoned ground beef, garlic chives, and aromatic ginger, pan-fried to achieve a crispy bottom and tender wrapper. These traditional pot stickers are perfectly browned and served with a delicate balance of Asian flavors.
Ingredients
- •1¾ cups all-purpose flour
- •¾ cup boiling-hot water
- •¼ lb ground beef chuck
- •1½ tablespoons soy sauce
- •1 tablespoon Asian sesame oil
- •1 tablespoon peanut oil
- •1 tablespoon fresh ginger
- •1 teaspoon Chinese sweet bean paste
- •2 cups garlic chives
- •1 tablespoon peanut oil
- •⅓ cup warm water
- •1 piece rolling pin
Cooking Instructions
- 1.
Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
5 min
- 2.
Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
10 min
- 3.
Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
5 min
- 4.
Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
30 min
- 5.
Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
10 min
- 6.
Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
2 min