Shital's-Kitchen: Hand Rolled Potsticker Wrappers

Friday, April 18, 2014

Hand Rolled Potsticker Wrappers

Every time I make potstickers or spring rolls, I buy ready wrappers as they are easily available, and makes cooking so much quick and simple. But these ready wrappers are not available everywhere and I get lot of emails and questions for how to make these wrappers. I checked out quite some YouTube videos on Chinese street food and how to roll the wrappers. I also bought a Chinese rolling pin to try out an authentic way of doing it :) It was an amazing experience!!

You will not believe how easy they are, and so much delicious than ready made wrappers. Ready made wrappers tend to get slightly chewy after steaming them. Hand rolled wrappers are soft and just melt in your mouth. Try this out soon. I promise, you will love them!

As the name suggests, Potstickers, the ones that stick in the pot, are deliciously crisp and soft steamed at the same time! These are like pan fried dumpling. I love just the steamed ones like MOMOS too, but Snehanshu likes potstickers as they are crisp from beneath. Here is my recipe with store bought wrappers posted last year:

Start with potsticker or dumpling filling.
Select your veggies.
Finely mince the veggies or use a food processor to help you do that.

Heat 1 tbsp oil in a wok or a pan. Saute minced onions, ginger and garlic for 2-3 minutes. Saute chopped bell pepper too.

Mince carrots and beans. Cook them with other veggies till they are slightly tender.

Add a tsp. of salt. Add finely chopped cabbage and cook for 4-5 minutes. Add 1 tsp. vinegar.

Add spring greens, and let the filling cool.

 Meanwhile, prep for wrappers.
Mix 1 cup all-purpose flour and 1/2 tsp. salt. Make a stiff dough with around 1/4 cup of water. Knead the dough well, and let it rest for 10-15 minutes.

 Dough kneaded and rested, ready to be rolled.
Chinese rolling pin to roll wrappers. You could use regular rolling pin too. 
I bought this one to try it out.

Roll the dough into a long rope. Divide it into 25-30 equal parts. Make small balls. cover with flour to avoid sticking.

Use dry flour on the rolling surface and the rolling pin. Roll out into 3-4 inch diameter circles keeping the edges slightly thinner than the center.

Use enough dry flour to avoid sticking. Roll all the wrappers before making the dumplings.

Yes, these are a bit time consuming compared to buying ready made wrappers. But, I had help and support from my sous chef, my lovable husband, who helped me roll the wrappers so that i could fill and fold them :)

Do not worry if it not perfectly round. They is hand rolled, and are surely going to be slightly uneven and rustic.

Fill a tsp. of filling. Apply water on the sides of the wrapper and pleat them together. You can also make small potli or drawstring bag by bringing the sides together and pinching them.

Here is a video to explain how to fold a potsticker.

Brush or spray 1 tsp. oil on a hot pan. Place potstickers and slightly brown them. Add 1/2 cup water and cover the pan. The water will steam and cook the potstickers. When water completely evaporates and potsticker wrappers get translucent, they are ready to be served.

 Chilli- Garlic, Spicy Schezwan dipping sauce.
Deseed and devein dry red chillies and keep them aside. Heat oil in a frying pan till it is luck warm. Oil should not be very hot or smoking. Soak the red chillies in the lukewarm oil for 3-4 hours. In a blender, coarsely grind with garlic, salt and vinegar.

Sweet, garlicy, honey and soy dipping sauce.
Mince garlic and 1 spring onion. Mix in some honey, dark soy sauce and some sesame oil.

Red Sichuan Pepper dipping sauce. 
Sichuan peppers are spicy pepper corns that can numb your tongue. I found these at an Asian market.
Roughly grind Sichuan pepper and fry them in a tsp. of oil. When cooled, mix in vinegar and honey to your taste.

My favorite with dumplings is Spicy Schezwan Sauce. 
Whereas, Snehanshu likes the garlic and spring onion honey soy the best!

Gè bǎo
Bon Appetit