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best potsticker filling?

h
Hungry Celeste Apr 23, 2007 08:43 AM

I have some ground pork and a hankering for potstickers. What should I put in 'em besides ginger, garlic, and chives? Please give me your potsticker wisdom.

  1. l
    laurendlewis Apr 23, 2007 09:03 AM

    I use a slight variation on a recipe from Cook's Illustrated. I love it!!! I make a big batch and freeze them - having them for dinner tonight!

    4 oz ground pork
    1/2 Napa cabbage, shredded (2 c)
    1 t salt
    1 scallion, minced
    1 clove garlic, minced
    1 T soy sauce
    2 t toasted sesame seeds
    2 t sesame oil
    pinch cayenne
    wonton wrappers
    (this recipe doesn't use ginger, but that would be a great addition)

    Mix. Fill wrappers. Shape into cute little dumplings. (cook of course) Enjoy!

    1. bitsubeats Apr 23, 2007 09:05 AM

      my mom's version - soft tofu with really sour cabbage kimchi and maybe some pork

      1. s
        Seldomsated Apr 23, 2007 11:57 AM

        Chopped green onions, snap peas or pea pods, spinach, water chestnuts, a few splashes of dry sherry, chopped crimini, shrimp meat, tamari, and toasted sesame oil . . . I might add too a little lo-salt chicken bouillion to the filling for extra flavor. Also, I keep some ginger stored in sherry, so the ginger I use has more oomph.

        1. s
          soupkitten Apr 23, 2007 12:16 PM

          non-veg-- similar to laurenandlewis

          veg- broccoli/ginger, with a little scallion and minced napa cabbage, drop of sesame oil and tamari

          1. Sam Fujisaka Apr 23, 2007 04:29 PM

            Ginger, garlic. chives--perfect. What else? Really overwork the ground pork first, making it into a paste. Sounds bad, tastes good.

            8 Replies
            1. re: Sam Fujisaka
              FoodFuser Apr 23, 2007 04:43 PM

              Overwork the pork, yes. It holds together better for those two critical bites in the middle of the dumpling where you want to get all that dipping sauce.

              Napa cabbage / pork are classic main bullking ingredients, but if you don't have napa, you can use regular cabbage leaves finely finely chopped. I do mine in the food processor to get them really tiny.

              1. re: FoodFuser
                h
                Hungry Celeste Apr 24, 2007 07:40 AM

                Thanks for the over-working tip....makes sense. Now for a freezing question: if I make tons of them, can I just spread 'em out on a cookie sheet to freeze, then bag? Or should I parboil first (seems like the dough will be all flabby on defrosting, right?)

                1. re: Hungry Celeste
                  Sam Fujisaka Apr 24, 2007 07:42 AM

                  Yes, freeze first.

                  1. re: Sam Fujisaka
                    h
                    Hungry Celeste Apr 24, 2007 07:52 AM

                    Thanks, Sam. I have a couple pounds of ground pork, so I will be churning out more than I can eat in a couple of days. I just wish I could fold/pleat like a pro. I try, but I am probably several thousand potstickers' practice short of "good".

                  2. re: Hungry Celeste
                    FoodFuser Apr 24, 2007 07:57 AM

                    Wax paper as a buffer on the cookie sheet for stick-free removal after freezing.

                    Purists and firm advocates of hand-crimping may wince at the following, but if you want to get into mass production of these puppies (and they lend themselves well to it), try a dumpling press, such as at the following link. At first glance they seem like prosthetic dental appliances for the entire caries-ridden family, but a press makes fast work of closing the dumplings up.
                    http://www.pastrychef.com/Catalog/dum...

                    1. re: FoodFuser
                      h
                      Hungry Celeste Apr 25, 2007 01:01 PM

                      I went with pork, lots of fresh ginger, plenty of garlic, lots of chopped garlic chives, and a touch of soy. Massaged all that into the pork by hand, then filled & pleated by hand. Delicious, but even after repeated handwashing/soaking, I am still rather fragrant today. The wax paper tip was great, too. Now I have a big bag of frozen dumplings ready for weeknights.

                      1. re: Hungry Celeste
                        l
                        laurendlewis Apr 25, 2007 01:06 PM

                        Yes - it is so great to have homemade dumplings after a long day! We had the last of ours this week (after you posted, it made me hungry). A word of caution, however - like all things frozen, they don't last forever.

                2. re: Sam Fujisaka
                  d
                  Densible Apr 23, 2007 04:58 PM

                  agree on the pork over work-I put into the mini processor until it is pasty-also like to add some oyster sauce and a dash of vinegar and wine and finely chopped water chestnuts

                3. Condimentality Apr 24, 2007 08:24 AM

                  Pork-cilantro
                  Pork-green pepper
                  Pork with shelled and chopped shrimp
                  Scrambled egg and chive.

                  And, for a breakfast treat,

                  Scrambled eggs, bacon, and cheddar, dipped in maple syrup

                  A little cornstarch or potatostarch water added to pork based fillings helps them stay together.

                  1. pitu Apr 25, 2007 01:07 PM

                    what, no black pepper in these recipes?
                    I love black pepper in these . . .

                    1. s
                      SpiceMustFlow Apr 25, 2007 09:17 PM

                      I made some just last night! A lot of work (I make the dough from scratch and roll out all the little rounds by hand... yeah, obsessive much?) but worth it.

                      Filling:
                      equal parts finely-chopped pork and roughly-chopped shrimp
                      nappa cabbage
                      finely slivered ginger and garlic
                      touch of cilantro
                      oyster sauce, sesame oil
                      wee bit of tapioca starch in a little water
                      (no amounts, I just do enough for a small mixing bowl)
                      Dough:
                      1 cup all purpose flour
                      1/2 cup boiling water
                      Mix with a wooden spoon until cool enough to handle, then knead on a floured board until smooth, firm, and elastic. One knob of dough the size of a small gumball makes one good-sized dumpling wrapper. Yields about 18.

                      1 Reply
                      1. re: SpiceMustFlow
                        n
                        nyfoodjoe Apr 25, 2007 09:26 PM

                        OMG....you are the best...I would never do that!!

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