Name: Beef and Vegetable Potstickers
Total time: 45 min
Yield: Serves 4 (makes 20 dumplings)
Cuisine: Chinese
Ingredients: 2 tablespoons Chinese black vinegar; 3 tablespoons soy sauce, divided; 4 teaspoons toasted sesame oil, divided; ¼ teaspoon Sichuan peppercorns; 8 ounces 85 percent lean ground beef; 1 teaspoon grated fresh ginger; 1½ teaspoons Shaoxing wine; 1 cup shredded zucchini (½ zucchini); ½ cup shredded carrots (2 carrots); 3 scallions, sliced thin; 20 (4-inch) round Chinese wheat dumpling wrappers; 2 tablespoons vegetable oil, divided; ½ cup water, divided; Chili oil (optional)

Why This Recipe Works

This simple, beginner-friendly folding technique is one of our favorite ways to fold potstickers. It leaves the dumplings open on the sides, which means the exposed filling is able to make direct contact with the punchy, three-ingredient dipping sauce of Chinese black vinegar, soy sauce, and toasted sesame oil. Working the beef vigorously before folding in the vegetables developed sticky myosin, a protein that helps the filling stay cohesive, springy, and moist. Shredded zucchini and carrot added subtle crunch, and Sichuan peppercorns, ginger, Shaoxing wine, and more soy sauce and sesame oil added flavor to the filling without overpowering the beef and vegetables. A hybrid pan frying–steaming method cooked the dumplings until they were irresistibly crispy-chewy on the outside.

Before You Begin

We prefer Shanghai-style wheat wrappers for this recipe, which are the ideal thickness for these potstickers. We used Twin Marquis brand when developing this recipe. If you can't find this type of wrapper, you can substitute gyoza wrappers. If your wrappers are smaller than 4 inches, scale down the filling accordingly. When working with the dumpling wrappers, it’s good practice to cover them with a damp kitchen towel to prevent them from drying out. Use the large holes of a box grater to shred the zucchini and carrot.

Instructions

for the dipping sauce

Combine 2 tablespoons Chinese black vinegar, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil in small bowl; set aside until ready to serve.

for the dumplings

Grind ¼ teaspoon Sichuan peppercorns using mortar and pestle until finely ground; transfer to large bowl. Add 8 ounces ground beef, 1 teaspoon grated fresh ginger, 1½ teaspoons Shaoxing wine, and remaining 2 tablespoons soy sauce and stir vigorously, mashing mixture well, until ingredients are well combined and beef is sticky. Stir in 1 cup shredded zucchini, ½ cup shredded carrot, 3 thinly sliced scallions, and remaining 1 tablespoon sesame oil.

Working with one (4-inch) dumpling wrapper at a time (cover others with damp kitchen towel), place 1 heaping tablespoon beef mixture in center of wrapper and press into cylinder, stopping ½ inch from edge on both sides of wrapper. Brush edge of wrapper with water then fold into half-moon shape. Pinch only top of wrapper to seal, leaving ends of dumpling unsealed and open. Transfer to large plate and cover with damp dish towel.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Arrange 10 dumplings side-by-side across center of skillet with pinched side up. Cook until bottoms begin to brown, 1 to 2 minutes. Off heat, carefully add ¼ cup water (water will sputter). Return skillet to medium heat, cover, and cook for 3 minutes.

Uncover, increase heat to medium-high, and cook until water has evaporated and bottoms of potstickers are crispy and browned, 1 to 3 minutes. Transfer potstickers browned side up to platter and repeat pan frying with remaining dumplings, vegetable oil, and water. Serve potstickers with dipping sauce and chili oil, if using.