potstickers (MY FAV)

[bittersweetthings]

Hi Brissynites.

I just want to share you my really really good potsticker (fried and steamed dumplings) recipe I made a couple of weeks ago. The ingredients in this recipe looks overwhelming but boy it is so worth to try this at home when you have a lot of free time on your hands.

You can make your own dumpling dough (which I did) or just buy the round white wonton wrappers)

There are so many variations of potstickers that you can have from vegetarian, pork, prawns and seafood. I just prefer mine with pork cause its nice a juicy and fatty!

PORK AND CHESTNUT POTSTICKERS

You will need: (TO MAKE 30 to 35 dumplings or depending how you roll out the dough)

Dough (or omit if you bought round wonton wrappers at the asian markets)

- 2 cups of plain flour
- 1 cup of BOILING water
- extra flour for rolling

Pork Filling:

- 400gram of ground pork
- 1 TBS of oyster sauce
- 1 - 2 TBS of soy sauce
- 1 pinch of salt
- 1 tsp of white pepper
- 3 green shallots chopped
- 1 tsp sesame oil
- 1/2 can of chest nuts (sliced in julienne)
- 3 garlic minced
- 1 TBS of ginger (slice in julienne)

Other
- Oil for frying
- 1/2 cup water for steaming

Dipping Sauce

- 4 TBS of soy sauce
- ginger (julienne)
- chopped chilli
- minced garlic
- sesame oil

METHOD:

Potsticker dough

• - sift plain flour into medium sized bowl and add BOILING water. This will help the dough become elastic and smooth.
• Mix with wooden spoon until it becomes a dough. Now knead into soft dough on a floured surface.
• Roll out the dough into a 60 cm log and cut in half. Starting from the end cut 1.5cm pieces. Make it even so the wrappers will be the same size and consistent.

Pork filling:

• - in a large bowl add all the sauces, salt, pepper, sesame oil, chest nuts, minced garlic, ginger, and shallots and mix until well incorporated. The mixture should be mushy. Leave for about 5 minutes to develop flavour.

Wrapping

• Okay now to the fun part - the wrappers.
• On a flour surface roll out 1 piece of dough into a 7.5 cm circle.
• Make sure the dough is not too thin otherwise the pork will break through. Place a spoonful of the pork mixture into the centre of the circle.
• Now take the ends of the circles and pinch them together to make a half moon crescent shape.
• Then pinch 4 pleats to make a pouch (its just for presentation and to help close the filling properly). Repeat with the pork mixture and dough pieces.

Frying / Steaming
The next part is to fry them. In a large skillet, heat up some oil (1-2 tbs) and add 15 dumplings flat side down (like in the photo below). Fry these for 2 minutes. Check to see if they become crispy and brown. At this stage add 1/2 cup of water, cover and cook for only 7 minutes or under. And repeat with remaining potsticks.




Dipping Sauce
To make a dipping sauce, in a small bowl, mix soy sauce, ginger (julienne), chopped chilli, minced garlic and sesame oil. Serve with dumplings!



ENJOY!!! I KNOW I DID!



It would be a good idea to make this on Chinese New Year which falls on the same day as Valentines Day

Happy eating !

[Whopper]

Wow... just... wow....

They look awesome. You are awesome! Thanks for the post! I think I'm going to like you in here

[bittersweetthings]

yeah though it was laborious (is that word? lol) i love cooking these! You can really taste the love lolssssss

have a good day