Chinese pot Stickers dumplings
Source of Recipe
My own recipe
Recipe Introduction
This is one of my favourite dim sum dish. It doesn't have to be eaten as dim sum as I have made them to accompany main meals. They are golden and crispy at the bottom, soft on the top and have very juicy fillings. In Cantonese, this dish is called "wor tip" or pot stickers as they do stick to the pan esp. if they are not non-stick ones. You serve the dumplings with a chinese vinegar and ginger dip as well as a garlic and chilli sauce. We usually used minced pork as a fillings, but I have experimented with other meats and unusual combination which I will add to the recipe collection soon.
List of Ingredients
For pastry:
2 cups of plain flour
a drop of sesame oil
half a TSP of salt
some boiling hot water
Filling:
Around 250 gm of minced pork
1 large clove of garlic, chopped finely
3 springs on spring onions or scallions
1 cm of fresh ginger, finely grated or finely chopped
a dash of chinese rice wine or dry sherry
a dash of light soya sauce
a few drops of sesame oil
a pinch of sugar
a pinch of salt
some ground black pepper
1 tsp of chinese cornflour
oil for frying
a jug of water or stock
Dips:
100 ml of chinese brown rice vinegar or white rice vinegar mixed with some soya sauce
Strips of ginger
a small pinch of sugar
Sweet chilli sauce (bought from supermarket)
chopped garlic
juice of half a lemon
oil
salt and sugar (if required)
Recipe
Pastry:
Sift the plain flour and salt into a mixing bowl. Add a drop of sesame oil and stir well. Next trickle in alittle bit of the boiling water and using a fork or chopsticks, stir well. Add alittle more hot water as you go along until the flour resembles fine breadcrumbs.
Then when the mixture is cool enough to handle, knead to a smooth silky dough. Then cover and rest for at least 30 mins to allow the gluten in the flour to relax so that you will get an easy to work pastry.
Filling:
While the pastry is resting, combine the filling ingredients in a separate bowl, mixing well.
Dips:
Brown vinegar dip- Mix the vinegar or the alternative mixture of white rice vinegar and soya sauce), sugar and ginger in a serving bowl. Set aside for serving.
Chilli dip: In a small pan, heat some oil and gently saute the chopped garlic till fragrant. Then add in the chilli sauce and lemon juice and stir well. Taste. If you think it needs more salt or sugar, add them to your liking. Serve with dumplings.
Dumplings:
Roll a portion of the dough into a long sausage shape. Then cut to equal small portions.
Next, roll one portion into a small round. Then put abt half TSP of filling into the centre. Too much filling will cause difficulty in sealing the edges together and cause the dumpling to fall apart while cooking. Too little will mean you have a skimpy looking dumpling. :)
Seal the edges together to form a crescent type shape.
Imagine a flat bottom cornish pasty, that is how the dumpling should sit. You can crimp the edges if you prefer. Keep the finished dumplings covered while you work on the rest.
Repeat with the rest of the pastry and fillings. Remember to keep the unused dough covered to avoid it drying out too.
To cook the dumplings, heat a non stick pan/pot with around 1 tbsp of oil (not olive oil). Then when the oil is hot enough, arrange some of the dumplings in a single layer with enough space between them in the pan, flat bottom down. Let them fry on medium heat for about 5 minutes till the bottom of the dumplings have taken a crispy dark golden brown colour.
Then pour in about a quarter of a cup of water or stock into the pan and cover. Let the dumplings simmer for about 15 to 18 minutes or on medium heat. Then leave the pan uncovered to allow any liquid evaporated and allow the dumplings to crisp up again. Repeat with other dumplings. You may need to repeat a couple of times more.
I usually use 2 large frying pans to cook the dumplings at one time. Keep cooked dumpling warm till ready to serve but they are best serve straight away.
Serve hot with rice vinegar and ginger dip and chilli sauce.
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