This pot sticker dough is the perfect kind of chewy, frys up well, and is great when you get a late night craving!
I love pot stickers, and when I don’t have store bought pot sticker wrappers, I get out the flour from my cabinet and make some!
Yes, my description does say “quick potsticker dough”, but as many of you know, you still need to let dough rest a bit for it to be awesome. That being said, this dough needs at least an hour to rest, so take note.
Everyone wants to eat lovely pot stickers, but you can come up with a ton of excuses not to make them.
- You: I don’t have a rolling pin. Me: Okay, use a wine bottle or a water glass!
- You: I don’t have a kitchenaid. Me: Okay, slap that dough around with your hands!
- You: I’ve never wrapped pot stickers. Me: Watch some YouTube videos because YOLO.
- You: I don’t have any filling. Me: You can literally stuff pot stickers with anything, including mac ‘n cheese. It’ll be fine, and delicious.
Do you have leftover chicken, turkey, taco meat, vegetables? Anything can be stirred up and stuffed into these pot stickers. Just add some salt, pepper, maybe some green onions, or bbq sauce, depending on how creative you feel.
Here’s my makeshift filling with some cold leftover chicken and green onions.
Instructions for Pot Sticker Dough
This will make you about 20-30 potstickers, depending on how thin you make the wrappers. I adapted this recipe from The Flavor Bender.
- In a kitchen aid, add the flour and salt and mix.
- Put on the dough hook attachment and turn on low.
- Add boiling water slowly, then turn on medium.
- After a ball is formed, keep slapping around that dough for 2 minutes.
- Wrap dough in plastic wrap and let rest for 1 hour, but no more than 2 hours.
- Remove dough from plastic wrap and create small balls (about 1.5 inches in diameter). Take each little ball and roll out on a floured surface until thin.
- Take your filling and wrap it. Then, with your fingers, pinch the ends closed.
- Cook and enjoy with some dipping sauce! Read my tips below so you have more enjoyable pot sticker making experience.
Pot Sticker Wrapping Tips
When you wrap the pot stickers, make sure it’s a tight seal. Also, don’t overstuff your pot stickers.
To seal your pot stickers, make a motion with your fingers like you’re snapping your fingers to kind of twist the dough shut instead of just pushing the ends together. You can use water to line one side if it’s easier to create a bond between the dough.
It’s okay to have a little air in the middle of your pot sticker. You don’t want to pinch the dough all the way down to the filling. Leaving a little space between the filling and the closure allows juice to form and makes your pot stickers juicier.
Pot Sticker Cooking Tips
In a saucepan, turn the burner on to medium-high (maybe a 7/10) add a little bit of oil, then, when there is a light sizzling if you add a pinch of dough to test the heat of the oil, the oil is ready. If it’s sizzling like crazy or not sizzling at all, your oil is not the right temp.
Line your pot stickers up like a little spiral in the circle, with the ends of each in the middle. This is best so that the pot stickers cook evenly from the middle of the pan. Your pot stickers should sizzle for about 30 seconds before you add about 1 centimeter of water to the pan. Cover the pan, and let all the water evaporate. Watch this carefully so your pot stickers do not burn. At the point of water evaporation, your pot stickers should be fully cooked, so you should be checking the top of the skin to make sure it looks cooked. If it does not, you can add water a second time and repeat the same process.
Once the water is fully evaporated, uncover the pan and let the bottoms brown to the doneness you prefer. Once they are at the brown you desire, just give the pan a quick shake and the pot stickers should dislodge. If they do not dislodge, you might not have cooked them long enough! If they do not dislodge and they look way too done, then dislodge em yourself with a pair of chopsticks.
You don’t need pot sticker sauce. Here are some of my fave combos for random things I have in the fridge at any point in time. 1. Soy sauce, green onions, sesame oil, black vinegar 2. Black vinegar, sesame oil, sriracha 3. Sriracha and mayo 4. Sriracha 6. Yogurt and curry powder 7. BBQ sauce 8. BBQ sauce and yogurt 9. Worcestshire sauce and soy sauce
- 2 1/4 cups all purpose flour
- 1/2 cup boiling water
- 1/2 teaspoon salt
- Pot sticker filling (anything will suffice)
This is what your dough should look like rested.
Here’s a pot sticker being wrapped. Look how perfectly imperfect it is. You can be an artist too.
Who needs a rolling pin when you have a wine bottle? Works best when full.
Here’s how big your dough ball should be per pot sticker.
Pot stickers fully wrapped and ready to be fried!
Pot sticker sauce can be anything! This one is black vinegar, sesame oil, water, and green onions.
And here’s a last picture of my pot stickers after I’ve shaken the pan to dislodge em.