Potstickers (Kimchi And Cabbage Fillings) Recipe by 懶惰人生的廚師魂
This recipe is translated from Cookpad Taiwan. See original: 鍋貼（泡菜和高麗菜口味） Cooking Instructions 1 Prep: 1. Cut the kimchi into small pieces with scissors; slice the scallions. 2. Dice the cabbage and finely chop the carrot. 2 Step 1: Add all the wrapper ingredients to a mixing bowl. Stir with chopsticks first to avoid burning your hands. Once the dough comes together, check if it’s cool enough, then knead by hand until smooth. Place in a plastic bag and let rest for 15 minutes. 3 Step 2: While the dough rests, make the cabbage filling. Toss the cabbage and carrot with 1 teaspoon salt to draw out moisture and soften the carrot. Squeeze out excess water and set aside. Mix the ground pork until sticky, then add all seasonings and mix well. Add the vegetables, mix again, and refrigerate until ready to use. 4 Step 3: For the kimchi filling, combine kimchi, ground pork, scallions, sesame oil, soy sauce, and black pepper in a bowl. Mix until sticky, then refrigerate until ready to use. 5 Step 4: Divide the rested dough into two portions. Keep one in a plastic bag to prevent drying. Roll the other into a log and cut into pieces about 1/3 ounce (10 grams) each. Flatten each piece with your palm, then use a rolling pin to roll into wrappers. Dust with flour to prevent sticking. 6 Step 5: Fill the wrappers. Since the wrappers may vary in size, adjust the amount of filling as needed. Pinch the edges tightly and press down slightly to make the potstickers flatter than regular dumplings. 7 Step 6: Heat about 2 tablespoons of oil in a skillet. Add the potstickers and pan-fry briefly. Pour in the flour-water slurry, cover, and cook over medium-low heat until the water evaporates. Remove the lid and continue frying until the edges are crisp and slightly lifted. Remove from the pan and serve. 1 Prep: 1. Cut the kimchi into small pieces with scissors; slice the scallions. 2. Dice the cabbage and finely chop the carrot. 1 Prep: 1. Cut the kimchi into small pieces with scissors; slice the scallions. 2. Dice the cabbage and finely chop the carrot. 2 Step 1: Add all the wrapper ingredients to a mixing bowl. Stir with chopsticks first to avoid burning your hands. Once the dough comes together, check if it’s cool enough, then knead by hand until smooth. Place in a plastic bag and let rest for 15 minutes. 2 Step 1: Add all the wrapper ingredients to a mixing bowl. Stir with chopsticks first to avoid burning your hands. Once the dough comes together, check if it’s cool enough, then knead by hand until smooth. Place in a plastic bag and let rest for 15 minutes. 3 Step 2: While the dough rests, make the cabbage filling. Toss the cabbage and carrot with 1 teaspoon salt to draw out moisture and soften the carrot. Squeeze out excess water and set aside. Mix the ground pork until sticky, then add all seasonings and mix well. Add the vegetables, mix again, and refrigerate until ready to use. 3 Step 2: While the dough rests, make the cabbage filling. Toss the cabbage and carrot with 1 teaspoon salt to draw out moisture and soften the carrot. Squeeze out excess water and set aside. Mix the ground pork until sticky, then add all seasonings and mix well. Add the vegetables, mix again, and refrigerate until ready to use. 4 Step 3: For the kimchi filling, combine kimchi, ground pork, scallions, sesame oil, soy sauce, and black pepper in a bowl. Mix until sticky, then refrigerate until ready to use. 4 Step 3: For the kimchi filling, combine kimchi, ground pork, scallions, sesame oil, soy sauce, and black pepper in a bowl. Mix until sticky, then refrigerate until ready to use. 5 Step 4: Divide the rested dough into two portions. Keep one in a plastic bag to prevent drying. Roll the other into a log and cut into pieces about 1/3 ounce (10 grams) each. Flatten each piece with your palm, then use a rolling pin to roll into wrappers. Dust with flour to prevent sticking. 5 Step 4: Divide the rested dough into two portions. Keep one in a plastic bag to prevent drying. Roll the other into a log and cut into pieces about 1/3 ounce (10 grams) each. Flatten each piece with your palm, then use a rolling pin to roll into wrappers. Dust with flour to prevent sticking. 6 Step 5: Fill the wrappers. Since the wrappers may vary in size, adjust the amount of filling as needed. Pinch the edges tightly and press down slightly to make the potstickers flatter than regular dumplings. 6 Step 5: Fill the wrappers. Since the wrappers may vary in size, adjust the amount of filling as needed. Pinch the edges tightly and press down slightly to make the potstickers flatter than regular dumplings. 7 Step 6: Heat about 2 tablespoons of oil in a skillet. Add the potstickers and pan-fry briefly. Pour in the flour-water slurry, cover, and cook over medium-low heat until the water evaporates. Remove the lid and continue frying until the edges are crisp and slightly lifted. Remove from the pan and serve. 7 Step 6: Heat about 2 tablespoons of oil in a skillet. Add the potstickers and pan-fry briefly. Pour in the flour-water slurry, cover, and cook over medium-low heat until the water evaporates. Remove the lid and continue frying until the edges are crisp and slightly lifted. Remove from the pan and serve. 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