Potstickers (Guo Tie 锅贴)-Chinese Pan Fried Dumplings
Chinese pan-fried dumplings called Potstickers is translation pronounced from Chinese “Guo Tie 锅贴 “. For Japanese, it also as famous dumplings called gyoza while Korean called mandu. This type of dumplings is a light refreshment and delicacy in Chinese cuisine which not only popular in South East Asia but all around the world.
- Prep Time : 45 min
- Cook Time : 10 min
- Ready Time : 55 min
Servings:- 6-8 persons
Ingredients
- 3 cups Flours ***For dumpling dough
- 1 cup Hot Water ***For dumpling dough
- 1/2 cup Cold Water ***For dumpling dough
- 150 Grams Ground Pork
- 150 Grams Shrimp Meat
- 50 Grams Mushroom
- 20 Grams Ginger
- 3 stalks Green Onion
- 1/2 cup Canned Bamboo Shoots
- 100 Grams Napa Cabbage
- 2 Table Spoons Light Soya
- 1/2 tea spoon Salt
- 1/2 tea spoon Pepper
- 2 Table Spoons Cornstarch
- 1 table spoon Rice Wine
- 2 Table Spoons Oil
- 1 table spoon Flour ***For slurry
- 1/2 bowl Water ***For slurry
Directions
For Dough Dumpling Instruction
Step 1: Mix the 3 cups of flour and stir quickly in 1 cup of hot water then follow by half cup of cold water. Knead the dough into smooth ball and then let it “AWAKE” for 30 minutes. (then go for preparing the dumpling filling).
Tips: Close it with a wet cloth or a big bowl to avoid the surface of dough became dry.
Step 2: After 30 minutes, knead the dough until it forms a smooth ball. Divide the dough into 50 pieces. Roll each piece out into a circle about 3 inches in diameter.
For Dumpling Filling Instruction
Step 1: Mix in the ground pork meat, chopping shrimp, chopping napa cabbage, chopping green onion, chopping mushroom, chopping ginger and chopping canned bamboo shoots.
Step 2: Add in the filling with 2 tablespoons light soya sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons Cornstarch and 1 tablespoon rice wine
For Dumpling Instruction
Step 1: Put one full teaspoon of the dumpling filling into the middle of each dumpling dough and wrap it. Then pinch the edges at top and left the side not to seal.
Step 2: Heat the pan with 2 tables spoon of oil then put in all the dumplings side by side. Fried it for 30 seconds with slow fire mode.
Step 3: Put in the slurry of the mixer 1 tablespoon flour with 1/2 bowl of water then cover the lids for cook 5-7 minutes until it dry.
Step 4: Finally serve it with ginger vineger.
