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

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

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

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more