Ingredients for the filling
- 150 g/ 5.3 oz Minced meat (pork preferred)
- 4 Shiitake Mushrooms (minced/diced)
- 1 bunch of spring onion
- 1 tbs 绍兴酒 Shaoxing Rice Wine (or Dry Sherry)
- 1 tsp Ginger
- 1/4 tsp Ground Pepper
- 2 pinches Salt
- 1.5- 2 tbs Oyster Sauce
Ingredients for 饺子皮 Jiǎozi Pí/ dumpling wrappers
- 200 g/ 7 oz +4 Tbs of plain all purpose Flour
- 150 ml/ 10 tbs Water
- Soak the shiitake mushrooms in hot water for 15 mins before you start cooking.
- Wash and cut spring onions into fine rings.
- Peel and mince the ginger.
- Cut off mushrooms' stems, then mince the mushrooms.
- Combine the ingredients for the filling and set aside.
- Pour the water little by little to the flour while kneading. The amount of water varies to your kitchen's temperature and humidity. If you added too little water, just add a little bit more, if you added to much, balance it out with a bit more flour, you can't really ruin the dough.
- Knead for 15 - 20 mins until the dough gets a smooth surface.
- Roll the dough out with a thickness of 2mm/ 1/10".
- Use a mug to stence out perfectly round circles.
- Put 1,5 tsp worth of filling into the middle of a wrapper fold it to a dumpling. (Please see my video for the folding technique)
- For 水饺 Shuijiao boil the dumplings in boiling water for 5 mins or until the meat is done.
- For 锅贴 Guotie fry the bottoms with 2 - 3 tbs of cooking oil until halfway golden.
- Add some water to the pot/pan to create some steam and put a lid onto the pan. The water should reach up to 1/3 of the dumplings' height.
- Occasionally move the pot stickers with your spatula to prevent them burning onto the pan.
- When the water has evaporated, continue to fry until the bottoms are golden and crispy. Serve with bottoms up.
The dumplings can be enjoyed as is or with a mix of soy sauce, Chinese vinegar and chili oil.
For more detailed instructions please see my YouTube recipe video!
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