Skip to main content

Potstickers/Dumplings

Welcome back! 
Today, we have a very classic Chinese dish: potstickers, or jianjiao/guotie, literally "pot stickers". These are something you see all over China and which has spread to other East Asian countries like Japan with their gyoza or Korea with mandu. These can also have a wide variety of fillings, but for this one, we stuck to a very traditional style of dumpling: a standard pork and vegetable mixture.

Potstickers/Dumplings


Ingredients:

  • 2 packages dumpling wrappers
  • 1 pound cabbage (about 1/2 of a head)
  • 1 pound ground pork
  • 6 green onions, diced
  • 1 1/2 teaspoon ginger paste
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or soy sauce is ok)
  • 3 tablespoons sesame oil
  • 1/2 teaspoon white pepper
  • 2 tablespoons cooking rice wine/dry white wine
  • 1 teaspoon sugar
  • 1 tablespoon corn starch

Sauce:
  • Soy sauce
  • Chili oil
  • Sesame oil
  • Vinegar
  • Garlic, cilantro, green onion (optional)

Directions:

  1. Chop up the cabbage. Remove all the excess water; you can do this simply by squeezing it. You could also add 1/2 teaspoon of salt into the cabbage and let it sit for 20 minutes before squeezing to help the water come out easier.
  2. In a bowl, add in all the ingredients, as shown below.

  3. Mix all these ingredients thoroughly.

  4. Wrap the potstickers/dumplings. The amount that you put in each one depends on how big and thick your wrappers are.

  5. Time to cook them!
    1. In a pan, put about 2 tablespoons of oil on and set it on medium heat.
    2. Arrange the dumplings onto the pan, and cook for 1-2 minutes.
    3. Add about 200 milliliters of water (you want to cover the dumplings about halfway).
    4. Cover the pan and cook until the water is pretty much gone - you'll hear a sizzling sound. This will probably take about 8-10 minutes.
    5. Uncover and cook until the bottom is golden.
  6. Mix your sauce simply by adding the ingredients you want together and enjoy!
What's convenient about this recipe is that you can make a bunch of dumplings and then save them in the freezer for later. Obviously, since it's frozen, it will take a little longer for the dumplings to cook, so keep that in mind if you do that. You could also try other combinations of ingredients in these dumplings - beef or shrimp are also sometimes used instead of pork, and some contain green onion as a primary vegetable. We've even done some that were just filled with a taco meat/refried beans mixture!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Nduja Pasta

Welcome back!  Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...
Post a Comment
Read more

Taiwanese Oyster Omelette

Welcome back!  Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...
Post a Comment
Read more