Homemade Beef & Pork Potstickers
Dumpling Wrappers (makes about 48 wrappers):
2 cups of all-purpose flour, plus more for kneading and rolling
4-finger pinch of salt
3/4 cups of boiling water
Put the flour into a large bowl and slowly drizzle the boiling water in while mixing with a wooden spoon. (Note: This step can also be done in a stand mixer with the dough hook attachment). Mix until the ingredients come together, cover in plastic wrap, and let sit for 10 minutes to relax the dough.
Using your hands, knead for about 5-7 minutes, until the dough is smooth. (Note: This step can also be done in a stand mixer with the dough hook attachment).
Turn the dough out onto a floured surface and roll into a 10-inch log. Then cut into 48 equal pieces. Then using a rolling pin, roll out each piece into a 1/8-inch thin circle. (The edges should be thinner than the middle so the dumplings don’t get doughy when pinching them to together to enclose the filling later, but they do not need to be perfect).
Transfer each rolled circle onto a parchment paper lined baking sheet and cover with a damp kitchen towel until ready to fill.
½ pound of ground pork
½ pound of ground beef
¼ cup of chives
¼ cup of shitake mushrooms, minced
7 ounces of soft tofu
3 cloves of garlic, finely minced
1½ tablespoons of soy sauce
1½ tablespoons of mirin
1 tablespoon of fish sauce
1 tablespoon of toasted sesame oil
1 tablespoon of granulated sugar
1 tablespoon of onion powder
1 large egg
½-inch long piece of ginger, finely grated
1 tablespoon of cornstarch
In a large bowl, combine all of the ingredients together. Using a wooden spoon, gently fold all the ingredients together until well blended.
Use about 1 tablespoon of filling for each dumpling and begin to fill your dumpling wrappers. Dab some water on the edges of the each wrapper and fold in half with the filling in the middle. Fold the corners to the top of the dumpling and pinch the edges with your fingers to seal.
To cook, heat up 2 tablespoons on canola oil in a non-stick skillet over medium heat. Place as many dumplings in there as possible, without overcrowding and cook for 3 minutes, until the bottom is golden brown.
Carefully pour in enough water to reach a third way up the dumplings and cook until all the water is absorbed, about 4-5 minutes. Flip the dumplings and crisp up the other sides for 2 minutes. Serve with dipping sauce of your choice and enjoy!