NON-HALAL: Potstickers are Chinese dumplings with a filling that consists of ground pork, shredded vegetables, and sometimes shrimp. They are pan-fried and steamed at the same time so that they are moist but crispy at the base.
Potstickers is the direct English translation of the Chinese words 锅贴, pronounced as guo tie. Chinese cooking influences all Asian countries. In Japan, these pan-fried dumplings are called gyoza.
In Korea, dumplings are called mandu. Regardless of its name and regional adaptations, these dumplings are simply mouthwatering.
Are dumplings and potstickers the same thing?
Dumplings are either steamed or pan-fried, while potstickers are both – pan-fried on one side first and then steamed. So, they are not exactly the same.
Potstickers can be eaten as is, or with a simple dipping sauce of black vinegar and ginger or soy sauce. They are just absolutely delightful.
Ingredients
- 230 g ground pork
- 5 medium-size shrimp
- 1 big leave Napa cabbage (finely cut)
- some chopped cilantro leaves
- 3 dashes white pepper powder
- 1 teaspoon Shaoxing wine or Japanese sake
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 2 inches ginger, grated
- 1 pack potsticker skin, choose the brand with the thickest skin
- oil for pan-frying
- 1/2 cup water
- Chinese black vinegar or Japanese rice vinegar, for dipping
For the skin
- 2 cups all-purpose flour
- 1/2 cup water
Method
- Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft.
- Separate the dough into two equal portions and roll them into cylinders (about 2.5 cm in diameter). Cover them with a wet towel and set aside.
- To prepare the skin, cut the dough into 1 cm length and use a rolling pin to flatten it until it becomes a round skin about 7 cm in diameter.
- Combine the ground pork, shrimp, chopped Napa cabbage and seasonings together. Set aside.
- To make potstickers, place a small spoonful of the filling in the centre of the skin.
- Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly.
- Repeat the same for the rest.
- To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat.
- Place the dumplings on the frying pan and then turn the heat to high.
- Pan fry the potstickers until the bottoms turn golden brown and crisp.
- Add the water and cover the frying pan with its lid immediately.
- Cook until water has evaporated and turn the heat to low.
- Cook the potstickers for another two minutes or so, dish out and serve hot with Chinese black vinegar.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.