Beef Carrot Potstickers Complete Steps

This Instructable is how to make 90 Beef Carrot Potstickers in an hour with complete steps including wrapper, filling, forming, cooking and freezing extra ones. Just in time for Chinese Lunar New Year of tiger.

If you like to watch video version of it, it's included here and in the last step of this Instructable.

You'll need:

Food Processor

11" Non-stick Frying Pan

1 pound ground beef, 20% fat

1/2 cup chicken stock (or beef stock, or water)

2 tablespoons light soy sauce

2 tablespoon Shaoxing wine

4 teaspoons ginger, grated

2 teaspoon sea salt

1/4 teaspoon ground Sichuan peppercorns

8 green onions, coarsely chopped

2 large carrots, coarsely chopped

1 cup frozen corn, thawed

1 cup frozen green peas, thawed

2 tablespoon sesame oil

2 packages (14 ounces package) of frozen dumpling wrappers (each has about 50 wrappers)

1 tablespoon coconut oil or vegetable oil for coating frying pan

Note: This article contains affiliate links as references for the same or similar products used in this project. If you click on the links and make purchases I could receive a small amount of commission from the affiliate company with no extra cost to you.

Take frozen wrappers out of freezer and leave them at room temperature overnight.

Break up ground beef.

Add the first six ingredients to ground beef and mix after each addition.

Cover the meat and process the four vegetables with food processor.

Add ground vegetables to meat and mix.

Add the sesame oil and mix well.

Oil the bottom of the non-stick frying pan generously with vegetable oil.

Place sauce cup upside down in the center of the pan to reserve a space for it for serve.

Coat the wrapper edge with warm water.

Place 2 tsp filling in the center.

Form the dumplings as shown or in your own way.

Place them touching each other in the pan. I fit in 30 potstickers in the 11" pan.

Remove sauce cup.

Cook the potstickers on dry first until bottom is golden brown.

You can open the lid and use a spatula to lift one potsticker to check. I did not do this with my first batch and found out no char at the bottom of the potstickers at all. I checked the second batch and unfortunately my burner flame is higher on one side and I checked one potsticker that is on the higher side. So, my second batch is half charred on the bottom. I made a third batch and rotated my pan during dry cooking and was able to get a good char on the bottom of potstickers in the whole pan. (I usually use a larger electric skillet to make potstickers which I always get good char on the bottom of the potstickers without checking.)

Drizzle 1/2 cups of water over potstickers.

Cover and cook until water is all absorbed.

Turn off heat and let potstickers sit in the pan, covered for a few minutes.

Mix about 1 tbsp Chinese chili oil base (I used home made chili oil. You can start with a store bought chili oil base.), 1 tbsp garlic paste (just chop a few cloves of garlic and ground it in a mortar and pestle), 1 tsp balsamic vinegar, 1 tsp olive oil, 1 tsp sesame oil, and 1 tsp water to make the dipping sauce.

Remove pan lid.

Place a large plate upside down over the pan.

Hold on the bottom of the plate and flip the pan and plate together over.

Bang on the bottom of the pan to release potstickers from it. Your success depends on how good your nonstick pan is, how well you oiled it, how to the perfect doneness your potstickers are cooked and a strong heart for surprises. My first batch came out with no char at all. I made a second batch. I checked the second batch before I added water and unfortunately my burner flame is higher on one side and I checked one potsticker that is on the higher side. So, my second batch is half charred on the bottom. I made a third batch and rotated my pan during dry cooking and was able to get a good char on the bottom of potstickers in the whole pan.

Place the sauce cup with sauce in the center space reserved.

Place extra dumplings in a zip lock bag and on a cookie rack. Place it in the freezer to freeze them for later use. Cook them the same as the fresh ones.

That's all in it.

Please heart this Instructable if you like it.

Happy Chinese Lunar New Year of tiger!