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锅贴 ( Pot Sticker)



Dumpling  Skin Dough
2 cups all purpose flour
1 cup boiling water

Chinese Leeks (Q- choy or any filling as desired)

Chop the leeks into 1/4 - 1/2 inch long pieces after thoroughly washing them and removing dead and waste material from the bunch and put into a large mixing bowl. ,Place into a single large mixing bowl.

Wrapping the Potstickers begins with adding a generous amount of filling in the middle of the unfloured side. Around 1 heaping tablespoon. Fold the skin in half, bulging in the middle and then pinch the dough together in the middle. It should stick easily together. You may think there is too much filling, but if the dough is the right softness, you should have no issues stretching it a little to pinch it at the correct places. If your fingers are sticking to the skin, use dry flour on your hand before handling the skin. Store bought skins never stick easily together. Instead, you need to use some type of glue, like egg wash, which is time consuming and slow. This skins should be very fast to wrap.

如何包餃子 How To Wrap a Dumpling - 簡易又好看

Heat a wok until very hot.
Add 1 tablespoon vegetable oil, tilting the wok to coat the sides
If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
Place  dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings

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