Potstickers, also known as Jiaozi Guotie*
*An alert reader spotted my mistake. Potstickers are guotie--literally too. Dumplings are jiaozi.
(Image taken from tastingmenu.com; ours look similar)
Ingredients:
150g plain flour
pinch of salt
½ Tbsp oil
½ cup warm water
225g minced pork
1 Tbsp diced spring onion
a little shredded cabbage or spinach
a little bit of finely diced fresh water chestnut (for some crunch)
Seasoning for pork filling – ½ tsp salt, ½ tsp sugar, 3 tsp tapioca starch, 2 tsp light soy sauce, ½ tsp Chinese wine, a little pepper and sesame oil
Method:
1. Sieve plain flour, add salt and oil.
2. Mix in sufficient warm water to form soft dough. Set aside 30 minutes.
3. Season minced pork, add spring onion, and stir until sticky. Chill in fridge 30 minutes to an hour.
4. Knead and divide dough into 12 equal portions on a floured surface.
5. Roll each piece of dough to a thin round, and wrap in each a good lump of filling. Fold, seal and pleat (press tightly) to the shape of potstickers. Place potstickers on a floured surface (e.g. plate, or container), making sure that there is ample flour between potstickers so they don't stick together.
6. Bring a pot of water (or soup stock) to a boil, add potstickers, allow it to boil again, and let potstickers cook on medium for about 5 minutes or until the centre of the filling is cooked.
7. If you like, you can then add 1 Tbsp of oil to a non-stick pan and shallow fry the bottom of the potstickers until golden brown.
8. Serve hot, with sauce (optional: try a mix of light soy sauce, a few drops of white vinegar, a little bit of ground ginger or fresh ginger slivers, and a dash of sesame oil).
These potstickers are great by themselves as a side dish or appetizer, in soup as a main course, or with noodles (lightly seasoned with a little light soy sauce, sesame oil, pepper and a dash of vinegar).
Note: Uncooked potstickers keep well in the freezer. Make sure they are kept separated by flour in an air-tight container or ziploc before freezing. Do not defrost before cooking--simply take them out from the freezer and throw them straight into boiling water. Increase cooking time by a little as meat filling is frozen. Unused portions of dough also keep well in an airtight container in the fridge--mine survived for a week.
Makes 12 pieces
(Image taken from tastingmenu.com; ours look similar)
Ingredients:
150g plain flour
pinch of salt
½ Tbsp oil
½ cup warm water
225g minced pork
1 Tbsp diced spring onion
a little shredded cabbage or spinach
a little bit of finely diced fresh water chestnut (for some crunch)
Seasoning for pork filling – ½ tsp salt, ½ tsp sugar, 3 tsp tapioca starch, 2 tsp light soy sauce, ½ tsp Chinese wine, a little pepper and sesame oil
Method:
1. Sieve plain flour, add salt and oil.
2. Mix in sufficient warm water to form soft dough. Set aside 30 minutes.
3. Season minced pork, add spring onion, and stir until sticky. Chill in fridge 30 minutes to an hour.
4. Knead and divide dough into 12 equal portions on a floured surface.
5. Roll each piece of dough to a thin round, and wrap in each a good lump of filling. Fold, seal and pleat (press tightly) to the shape of potstickers. Place potstickers on a floured surface (e.g. plate, or container), making sure that there is ample flour between potstickers so they don't stick together.
6. Bring a pot of water (or soup stock) to a boil, add potstickers, allow it to boil again, and let potstickers cook on medium for about 5 minutes or until the centre of the filling is cooked.
7. If you like, you can then add 1 Tbsp of oil to a non-stick pan and shallow fry the bottom of the potstickers until golden brown.
8. Serve hot, with sauce (optional: try a mix of light soy sauce, a few drops of white vinegar, a little bit of ground ginger or fresh ginger slivers, and a dash of sesame oil).
These potstickers are great by themselves as a side dish or appetizer, in soup as a main course, or with noodles (lightly seasoned with a little light soy sauce, sesame oil, pepper and a dash of vinegar).
Note: Uncooked potstickers keep well in the freezer. Make sure they are kept separated by flour in an air-tight container or ziploc before freezing. Do not defrost before cooking--simply take them out from the freezer and throw them straight into boiling water. Increase cooking time by a little as meat filling is frozen. Unused portions of dough also keep well in an airtight container in the fridge--mine survived for a week.
posted by E Loy | 4/22/2005 08:39:00 PM
5 Comments:
All I want to say is Mmmmmmmmmmmm......
well i thought 'potstickers' were called guo(1) tie(1) and not jiaozi (dumplings)
Thanks for your alert observation of the mistake! Well, here we have it... I passed my Chinese exams but am not really good at it :) but this time, it was an oversight. Yes, you're right! My hubby has helpfully made the amendment.
mmm! looks so delicious! i love potstickers.
The korean version is called GOUTIE, you are correct in saying JIOAZI is the chinese name. I lived in Beijing for 4yrs and my maid taught me to cook these from scratch. She also had me add a little red wine vinegar at the end when I fried them. Oh so good!!
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