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