Pot Stickers dough

Mike Nolan

I took a class this evening in how to make Chinese dumplings (steamed, boiled or pan-fried, the pan-fried ones are what are usually called pot stickers.)

We spent nearly an hour rolling out dough and filling dumplings, then cooked and ate them, with a variety of sauces.

One thing we did not get was a recipe for making the dough.

Looking on the Internet, the recipes are all fairly similar in the proportions of water to flour, differing mainly in what temperature water to use.

I see recipes that call for cool water, recipes that call for hot water and recipes that call for boiling water.

Boiling water, as I understand it, will set the starch in the flour, possibly making a more easily rolled dough. (They need to be rolled out very thin, about 1/32 of an inch thick.)

Have others made pot sticker dough?

badge posted by: Mike Nolan on October 09, 2012 at 12:21 am in Baking, misc.
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reply by: 4paws2go on October 09, 2012 at 9:32 am

Mike, I made them, several years ago, using a recipe from one of John Thorne's books...forget if it was 'Serious Pig', or 'Outlaw Cook'...my very first ever attempt, and they came out perfect. I was astounded, as was my hubby. I believe this link is from whichever of the books the recipe is included in...it is a boiling water method. Actually, from what I just looked at, it might be in his book 'Pot on the Fire'...its in one of 'em!

So, try this...:


After I prepared them, I steamed some, and pan-fried the remainder, using his pork filling. Absolutely scrumptious.


reply by: KAF_MaryJane on October 09, 2012 at 3:39 pm

I adore making pot stickers and I can't recommend Andrea Nguyen's books and website enough. http://www.asiandumplingtips.com/

I use her hot water dough for dumplings. I've done it with our Italian Style flour and with our AP flour. Italian style gives you a very thin wrapper, but they can break if overstuffed.

I use 10 ounces of flour and 3/4 cup boiling water.

This is totally on my list to blog this year after the holidays.

Definitely check out her site, she's #1 for dumplings.

~ MJ

reply by: Mike Nolan on October 09, 2012 at 4:23 pm
Mike Nolan

I'll be watching for that blog entry.

The staff running the class were very familiar with rolling out the dough, all of them rotating the dough with their left hands while rolling it out with a small rolling pin/dowel with their right hands. I tried it a few times, it definitely helps keep the dumpling round, but it will take some time to be as fast as they were.

They had multiple techniques for filling and sealing them, including one person who used a two handed technique for sealing them, and was he fast at it!

The class notes talked about techniques for producing various shapes of dumplings, flowers, etc, but none of them knew how to do them.

reply by: KitchenBarbarian aka Zen on October 10, 2012 at 2:35 am
KitchenBarbarian aka Zen

That's just crazy, that they didn't give you a recipe for the dough itself. Have you considered asking for it directly?

reply by: lilianasignorini on October 12, 2012 at 11:59 am

I am not too much interested in Chinese or Japanese food, so I cannot help you with your inquiry. On the other hand, I can see that you already got many useful tips. But, I have a question for you: Are you the guy that flies choppers as a living? If so, how are you after your accident? I enjoy listening to the radio 103.5 every morning, while driving to school and was very concerned about your life. I hope everything is back to normal for you. In the case you are not the Mike Nolan I think you are, my apologies.

reply by: Mike Nolan on October 12, 2012 at 12:30 pm
Mike Nolan

Nope, not me. There are a number of other Mike Nolans out there, including an NFL coach and a TV news anchor. (I used to live a few blocks away from the TV newsman, when both of us were in Evanston IL, and on occasion got mail intended for him.)

reply by: Cindy Leigh on October 12, 2012 at 10:50 pm
Cindy Leigh

Darn. Now I'm hungry.

reply by: Cindy Leigh on October 12, 2012 at 10:52 pm
Cindy Leigh

But I'm glad you didn't have a helicopter accident, Mike!

reply by: Zanne4848 on November 14, 2012 at 10:13 pm

I have what may be a strange question, but can you use a pasta machine to roll out potsticker dough? Sure would be quicker than trying to roll out by hand.

reply by: Mike Nolan on November 14, 2012 at 10:35 pm
Mike Nolan

I suppose you could roll them and cut them, I'm not convinced it would be faster, though. I watched the staff working the class roll them out in about 10 seconds each, using what amounted to about a 6" dowel.

BTW, the staff says to use cool water when making the dough.