Pot Stickers (Pan Fried Dumplings) 锅贴


IF

Potstickers (Pan Fried Dumplings)

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

Filling

  • 1 lb ground pork or beef
  • 1 cup chopped green onion (white and green parts) or Chinese Chives
  • 1 cup chopped napa cabbage
  • 2 tbsp minced ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup chicken stock or water
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp sesame seed oil
  • 1 tbsp vegetable oil
1 package of store bought dumplings(about 50 wrappers)
oil for pan frying
 

METHOD

  1. To make the filling, combine the pork or beef, green onions or Chinese Chives, and ginger in a bowl.  Using a fork, lightly mix the ingredients till combined.
  2. In a bowl, mix the remaining ingredients.  Pour these seasoning over the meat mixture, and stir to combine. 
  3. Cover the meat mixture and set aside for at least 1 hour.  Or you can prepare the filling 1 day ahead, and the filling is to be refrigerated.  Bring it to room temperature before wrapping the dumpling.
  4. Line few plates or a tray with plastic wrap and lightly dust with flour to avoid sticking. 
  5. In a small bowl, mix together 2 tbsp of cornstarch and 4 tbsp of water.  Stir well to foam a watery paste.  Place the bowl of paste on the table next to you. This paste is acting as a “glue” for wrapping the dumplings.
  6. If you are right-handed, hold the wrapper in the left hand.  For each dumpling, scoop about 1 tbsp of filling positioning slightly off center towards to upper half of the wrapper. 
  7. Use your index finger to dip into the watery paste, and spread it around the outer circumference of the wrapper.
  8.  Make the first pinch  between index finger and thumb.
  9. Fold over the front edge to form the first pleat and press it against the first pinch and the back edge.
  10. Pass the second pleat to the right hand, and press the second pleat to the back edge and the first pleat.
  11. Finish by pressing the edges together to seal well. 
  12. Repeat with the remaining wrappers till the filling is used up.  Cover the finished dumplings with dry kitchen tower or paper towel. 
  13. To pan fry the dumplings, heat about 2 tbsp of oil  in a non-stick frying pan. 
  14. Neatly arrange the dumplings touching each other. 
  15. Fry the dumplings for 2 minutes or till they are golden brown on the bottom under medium high heat. 
  16. Holding the cover lid of the frying pan, quickly pour water (about 1/4 cup of water) and cover with the lid immediately.  Note that the water will immediately splutter, so be careful. 
  17. Cover the pan tightly, and let the dumplings fry for 4 – 6 minutes (you will hear sizzling sound). 
  18. When the sizzling noise stop, you can remove the lid and transfer the dumplings to a serving plate with bottoms facing up.
  19. Serve with your favorite dipping sauce. My favorite dipping sauce:  Mix 1 tbsp of black vinegar with 1 tbsp of soya sauce in a saucer.  Place some finely sliced ginger in the sauce. 
  20. Gently dip the dumplings in the sauce, and eat it with few slices of gingers.  Yum!

 

Deep fried Wonton (炸馄饨)


INGREDIENTS

1 package wonton wrappers
deep frying oil
Cornstarch water (for sealing wontons) – 2 tbsp water with 1 tsp cornstarch
 
Filling ingredients
1/2 lb chives (available in Asian grocery)
1/2 lb ground pork
Seasoning (refer to step 2)
 

METHOD

(1)  Place ground pork on chopping board.  Chop the ground pork with knife, so as to tenderize the pork.
(2)  Transfer pork to a bowl, and season with 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1/2 tbsp cornstarch, 1 tsp sesame seed oil and little cooking wine.  Use hand to knead the marinate ingredients with the pork.  Set aside in fridge and leave to marinate for 1 hour. 
(3)  Wash and drain chives in a coriander.  Chop off the white ends.  Cut the chives to about 2 inches long.  Sprinkle with salt and leave aside for 10 minutes. 
(4)  Squeeze the chives to remove excess water, and add chives together with marinated pork.  Stir to combine.
(5)  Take one wonton wrapper, take 1 tsp of filling and place in the middle.  Fold up into triangle shape, and seal the edges with cornstarch mixture.  Repeat till all fillings are used up.  Be creative!  You can make any shape! 
(6)  Heat frying oil in a deep frying pan.  Set heat to medium high.  Add few wontons and fry them about 2 minutes or turn golden brown.  Remove and place on paper towels to remove excess oil.
 

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Fried Wonton (炸馄饨)


INGREDIENTS 材料 (SERVES 6)

1 lb minced pork
1/2 lb prawns (head, tail and shells removed), cut into half
1 packet wonton wrappers
1 sealing paste (mix 1 tbsp cornstarch with 2 tbsp water)
Seasoning:
1 egg, beaten
1 tbsp soy sauce
1/2 tbsp white pepper
1 tbsp shaoxing wine
1 tsp sesame oil
2 tbsp tapioca starch or cornstarch
1 tsp salt

METHOD 做法

(1)  Place minced pork and prawns in a bowl.  Mix well with seasoning.
(2)  Leave in refrigerator for 4 hours or overnight.
(3)  If the wrappers are frozen, thaw it in refrigerator.
(4)  Place a tsp of filling on the center of wrap.  Fold into triangle, and then paste two ends together.
(5)  Heat frying oil in pot.  Fry 4 wontons at a time, watching at all time.  Take them out once they turn golden brown.
(6)  Serve hot with chilli or tomato sauce.

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Szechuan Dumplings (红油炒手)


INGREDIENTS 材料 (serves 6)

1 packet wonton skins
1 green onion, sliced thinly
1 tsp szechuan pepper, cloves
cornstarch mixture as paste.
 
Fillings:
1/2 lb minced pork
1 tsp salt
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
1 egg, beaten
1-2 tbsp tapioca flour
1 tbsp white pepper
Mix all filling ingredients with hand in a bowl, and marinate for 3 hours or overnight.
 
Sauce:
1/4 cup stock
1/2 tbsp soy sauce
1/2 tbsp dark vinegar
1 tsp chilli oil
white pepper to taste
 
 

METHOD 做法

(1)  Put meat fillings in wonton skin, and fold into triangle shape.  Take the left and right corners, fold to the center, and paste the corners together.
(2)  Heat 1/2 tbsp oil in pan over low fire.  Add szechuan pepper and stir fry till fragrant.  Remove pepper and place on chopping board.  Crushed the pepper till powder form and set aside.  Keep the pepper oil.
(3)  In the same pan with pepper oil, add sauce ingredients and let it boil for 3 minutes.
(4)  While sauce is simmering, bring a pot of water to boil.  Add wonton pieces and cook for 6 – 8 minutes or until wontons float.
(5)  Place cooked wontons in serving bowls, and pour sauce over the wontons.
(6)  Sprinkle chopped green onion, and hot pepper powder over the wontons.
(7)  Serve HOT and enjoy!