Potstickers with homemade wrappers

Homemade potsticker skins filled with mild Italian sausage, cabbage, and green onions. Pressed together and pan fried into the perfect crunchy and chewy treat.

Yes, I said Italian sausage. Most people stuff them with ground pork, but I find the sausage has so much more flavor and I love that. The potsticker skins are easy to make it just takes some time and practice. If you want to use store-bought this filling will still be amazing inside.

Potstickers consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. They can be boiled, steamed, pan fried, or deep fried. In China referred to Jiaozi and Gyozas in Japan. No matter what you call them, they are DELICIOUS.

*Tip- if you are making the skins or wrappers is to use a tortilla press! It’s a total game changer. Now of course if you do not have 1 the rolling pin method works just fine too.

Let’s get started!

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup hot water, warm on the stove or microwave
• salt
• 1 cup chopped cabbage, chopped small
• 1/2 pound mild Italian sausage
• 1 green onion, sliced thin
• 1 clove garlic, minced
• 1/2 tbsp cornstarch (plus more for the dough)
• 1 tsp ginger powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp sesame oil ( plus more for frying)
• 1 tbsp soy sauce or Bachans Japanese BBQ sauce
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp sesame oil

Directions:

1. Start by getting the dough going. You can use a standing mixer or mix by hand and get a work out in.
2. In a mixer with a dough hook or a mixing bowl, add 2/3 hot water, 2 cups flour, and a pinch of salt.
3. Mix with dough hook for about 5 minutes or until smooth.  -If mixing by hand, turn out onto a floured surface and knead until smooth. 8 minutes or so.
4. Place the dough in bowl and cover with a tea towel or plastic wrap. Let is sit for 1 hour.
5. While the dough rests lets get the filling and dipping sauce started.
6. Sauce- In small bowl add 1/4 cup vinegar, 2 tbps soy sauce, and 1 tsp sesame oil. Mix, cover and keep refrigerated.
7.  Now to the filling. Add the cabbage to a bowl and sprinkle with 1/2 tsp of salt. Let it sit for 30 minutes. This will break down the cabbage and make it soft. When the 30 minutes is up squeeze all the excess water out.
8. To a medium bowl, add the cabbage, green onions, garlic, Italian sausage, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tbsp cornstarch, 1/4 tsp onion powder, 1 tsp ginger powder, 1 tbsp soy or bachans, and 1 tsp sesame oil. Mix with a spoon until all combined. Cover and set in the fridge until ready to use. When the hour is up cut the dough into two. Roll the dough into 2 ropes.
9. Cut the dough into 8 pieces per rope. So 16 in total.
10. Roll the pieces into a ball and then a flat disc.
11. Now roll flat with a rolling pin. Turning slowly and rolling a little at a time or until it is a flat disc. -Or use a tortilla press with parchment paper.
12. Its important to keep the skins covered so they do not dry out. After you press one flat lightly coat 1 side with a bit of cornstarch and place on a large baking sheet lined with parcment paper or on a large cutting board. Cover them with a tea towel.
13. Continue to roll and add some cornstarch until all are finished.
14. To fill- add about a teaspoon full of the filling in the center.
15. Fold both sides together.
16. Press the edges together. Use a fork and seal shut all the way around.
17. Lay them all back onto baking sheet or cutting board.
18. To cook- In a large nonstick pan add 1 tbsp of sesame oil. Heat on medium.
19. Add as many potstickers as you can to a pan. (Work in batches if you need to.)
20. Once the bottoms of the potstickers are nice and golden brown add 1 cup of water and cover with a lid.
21. Let them steam until all the water is gone. This means they are done.
22. Plate on a platter over sliced cabbage (optional) and serve with the sauce.
23. ENJOY!