Comments on: ‘Soy-Butt’ Potstickers: Crusty Bottoms Taste Good!

By: Vickie

Vickie — Wed, 20 Jan 2010 19:52:08 +0000

I know this post is a bit late (I just found your site), but I just had to let you know that you saved me today! Or you saved my potsticker wrappers :). I had seen a recipe in my new cookbook for making the dough and found someone online who had used their KitchenAid pasta roller for rolling the dough, so I thought I would give it a go. Oh my what a mess! I was trying to roll the dough exactly like I do with my pasta dough and it just wasn’t working…mistake #2! The dough was tearing and sticking to the roller….it was BAD. I immediately went to Google and searched for a recipe for potsticker dough that could be rolled on the pasta roller attachment and I found YOU! Thank you! Thank You! Thank You! Your method worked perfectly and your recipe is the same as the one I have…woohoo. I didn’t let my dough rest at all, mistake #1. I did end up rolling the 2nd time on #4 instead of #3 because I was getting so few wrappers per piece. I also am just freezing the wrappers themselves without making the potstickers. I plan to pack about 18 together per bag and defrost a bag as I need them. Have you ever just frozen the wrappers flat? Another thing I did was re-roll the leftover dough from the first cutting (there was so much left!) and got an additional 21 wrappers which I am freezing separately from the first cut wrappers…just in case they’re tough from the added flour and then I’ll know if I should ever do that again or not.

Well, I just wanted to thank you for posting this and I cannot wait to make my first ever homemade potstickers. I’m going to make Crab Rangoon…cream cheese with crab meat….YUM! We always order those from a local restaurant and just LOVE them. I’m going to have to add the soy-butt to them though…it sounds delicious! Again, thank you for your help. I was ready to throw my dough in the garbage when I found you.

By: Allen

Allen — Fri, 26 Jun 2009 18:53:04 +0000

Catherine: I don’t rinse the cabbage. As you squeeze out the excess water (and there will be alot of water), most of the salt washes away naturally. The remaining salt helps to flavor the remaining dumpling mixture.

By: Catherine

Catherine — Fri, 26 Jun 2009 17:06:10 +0000

Can’t wait to try these. One question, Do you have to rinse the salt off of the cabbage before squeezing?

By: Veronica

Veronica — Sun, 21 Jun 2009 10:29:57 +0000

I have never tasted dumplings or potstickers, unfortunately, but I am curious. If I ever make them, I’ll use your soy-butt method because that sounded really tempting! :D

By: MsAnthropologist

MsAnthropologist — Thu, 04 Jun 2009 01:16:29 +0000

I am planning to make these for supper tomorrow, but i was wondering if you would suggest a different meat filling? I have lamb and ground chicken in my fridge, I figure between the two of them it should be fatty enough to equal the pork; what do you think? Also, I wasn’t brave enough to make my own wraps, I have square wontons -.- You made the dough process look really easy, so I want to try and make my own (along the same lines as a tortilla) but have you ever tried whole wheat flour instead?

The food I make on my blog is geared to go as many healthful substitutions as possible without losing the taste of some of the best foods out there. Even how you’ve made it here is 1/3rd the ingredient list that you would find on store bought, or even restaurant bought (MSG eek!) I am very excited to try this for tomorrow.

Wish me luck on my folding technique. ^_^

Cheers*

By: Callie

Callie — Mon, 09 Mar 2009 13:31:31 +0000

I made these with my boyfriend last night.

I prepared the filling the day before and put it in a covered container in the fridge over-night.

I was planning on making my own wrappers, but realized I wouldn’t be able to get the dough thin enough without ‘playing’ with it too much. So I just bought 2 packages of sticker wrappers at a local Asian market — for a total of 64 wrappers. (I first tried my local super market, but they didn’t have them.)

I used Jaden of Steamy Kitchen’s tutorial for wrapping. Great tips. Check it out. (It suggests making a ‘cornstarch slurry’ to help glue the edges together.)

As we began wrapping, I feared we wouldn’t have enough wrappers. So we stuffed as much filling as we could in each pot sticker while still making sure the edges were sealed and folded properly. By the end of the night, we used up all of the filling and even had 2 wrappers left. (So we made 62 pot stickers.)

The first batch I fried, it took about 5 minutes for the bottoms to become a golden brown. I was expecting to see the browning a little on the edges, but I had to keep lifting one sticker up to check the bottom. – Definitely make sure your pan is hot enough, otherwise it will just take longer to cook.

Once I poured the water in, I cooked it for another 6 minutes with the lid on. Then once all of the water had been cooked out, I poured the soy sauce on. What a GREAT idea. It really adds a great salty crust, and you don’t need to dip the pot stickers in to extra soy sauce when you eat them.

One suggestion: Once you pour the soy sauce on, if you let it caramelize too long, the pot stickers will… well they stick to the pan:) And I actually ripped 2 or 3 trying to get them off. The second batch that we fried, we took them out almost right after pouring the soy sauce on and they came off with ease.

We fried about 24 and froze the rest in a container.

Another tip: I had some left-over sushi out and my boyfriend had mixed some soy sauce and wasabi together for it while we were cooking. We dipped the pot stickers in there and it was REALLY good.

By: Fumi

Fumi — Thu, 09 Oct 2008 05:51:31 +0000

Soy-butt, that is awesome. Good work Allen!

Soy, pork, turkey, shitake…. I just cant get enough of gyoza. Now reading this post, I have more excuse to get my hands on the kitchenaid attachment, not that I need any reason :D

By: robin @ caviar and codfish

robin @ caviar and codfish — Wed, 08 Oct 2008 15:56:16 +0000

Just found your blog and have fallen in love with these potstickers – and the soy-butt technique!

Thanks for providing such a detailed recipe.

By: Nate

Nate — Mon, 06 Oct 2008 04:36:42 +0000

That is a nifty idea – to use the Kitchenaid pasta roller to make dumpling skins. All right, gotta put the pasta roller on the Christmas wish list.

BTW, congratulations on being named a judge in the upcoming DMBLGiT. How does one get a gig like that?

By: Michelle

Michelle — Sun, 05 Oct 2008 16:28:47 +0000

Aaah, I see you’ve got the KitchenAid attachment. It’s a wonderful little gadget, isn’t it? It even helped me out on the last DB challenge.