Plastic Pouch Recipe

Mix dough

In a medium bowl, combine 2.5 cups all-purpose flour and 1 tsp salt. Make a well in the center.

Add 2 tablespoons neutral oil and 1/2 cup warm water into the well. Use a fork to gradually bring flour into the liquid until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs more flour; if too dry, add water 1 tsp at a time.

Shape into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and rest for 20–30 minutes. Resting allows gluten to relax for easier rolling.

While dough rests, prepare the filling. In a mixing bowl combine 1 cup ground pork or turkey, 1/2 cup finely chopped onion, 2 tsp minced garlic, 3/4 cup shredded cabbage, and 2 tbs thinly sliced green onion.

Add 1 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp ground black pepper, and 1 tsp cornstarch. Mix thoroughly with a spoon until evenly seasoned and the cornstarch helps bind juices.

Taste a small cooked pinch of the filling (optional): pan-fry a tiny piece to check seasoning and adjust soy or pepper if necessary.

Divide rested dough into 12 equal pieces (about 1.5 oz / 40–45 g each). Keep pieces covered so they don’t dry out.

Working with one piece at a time, roll into a ball and flatten with the palm. On a lightly floured surface, roll each into a 3.5–4 inch (9–10 cm) circle, slightly thinner in center and marginally thicker at edges to hold filling.

Place about 1 rounded tablespoon of filling in the center of each circle. Do not overfill to avoid tearing.

Brush the edge of the dough circle lightly with beaten egg or 1 tsp water. Fold the dough over the filling to form a half-moon or gather into a small pouch shape, pressing edges to seal tightly. You can pleat the edge for a decorative, stronger seal.

Lightly brush each sealed pouch with remaining beaten egg (for glaze) or a thin film of vegetable oil to help browning and prevent drying.

Cook — pan-fry then steam (potsticker-style)

Heat a large nonstick skillet over medium heat and add 1 tbs vegetable oil, swirling to coat. Place pouches flat side down in the skillet without overcrowding (work in batches). Cook 2–3 minutes until the bottoms are golden brown.

Carefully add 1/4 cup water to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until filling is cooked through and dough is tender. Remove lid and let any remaining water evaporate. If bottoms lost crispness, cook uncovered for 30–60 seconds to re-crisp.

Transfer pouches to a wire rack or plate lined with paper towel. Let rest 2 minutes before serving so juices settle.

Serve warm with optional dipping sauce (mix 3 parts soy sauce to 1 part rice vinegar and a few drops chili oil) or your preferred condiments.