Pot Stickers (Guo Tie)
These dumplings are speciality of Northern China. They are pan fried then steamed and by the end of the cooking process, they are stuck to the pan (maybe why they are called that in English). I made these with my older daughter and we had a lot of fun but I would not recommend making them with homemade wraps, unless you have 3 hours to kill. Wonton wrappers are in every oriental supermarkets, use those.
Pork filling.
In a large bowl, put in
-50g dry Shitake mushrooms, add
-cold water.
Leave aside for 30 minutes to soften.
But substitute with 100g fresh chestnut mushrooms if you prefer.
In a separate large bowl, put in
-1kg mince pork,
-2tbsp finely chopped or grated ginger,
-2 large finely chopped or grated garlic cloves,
-2tbsp chopped coriander,
-4 finely sliced spring onions,
-150g finely chopped carrots,
-280g chopped water chestnuts,
-3tbsp oyster sauce,
-3tbsp soy sauce,
-1tbsp sesame oil.
Add
-chopped Shitake or chestnut mushrooms.
Mix gently to combine.
Leave to marinate while you get on with the dough.
Wonton Wrap.
In a large heatproof bowl, put in
-450g plain flour,
-1tsp salt.
Gradually add,
-hot boiling water,
Mixing all the time with a fork or a chopstick, until the water and flour is incorporated, the dough should be soft and hold its shape. It shouldn't be sticky.
You should need about 350ml hot water.
Cover the dough with cling film and leave aside for 20 minutes. The dough may still have lots of dry crumbs but do not add any water. After the resting period the dough seems to release more water and the dry crumbs are no longer. Add more water if after 20 minutes the dough is still too dry, add more flour if the dough is too wet. The pastry is very forgiving.
Tip the flour onto a floured surface.
Knead for about 5 minutes. The dough should be smooth.
Work with 15g of dough at a time.
Use a rolling pin to roll into roughly 10cm round discs.
Use a 10cm cookie cutter to stamp out 10cm rounds.
Place on a large platter, cover with a damp tea towel.
The dough should make 60 rounds.
Spoon around 1tbsp of filling on the centre of each wonton skin.
Brush the edges with flour glue (equal amount of water and plain flour, I used 5tbsp of each).
Bring the sides of the wonton skins up around the filling. Press to seal with your fingers.
Push down on each dumpling to give them a flat bottom.
Place on a large platter, cover with a damp tea towel.
When you are ready to cook.
In a large saucepan, add
-1tbsp vegetable oil, add
-dumplings. Leaving 1cm gap between each.
Cook on medium heat for around a minute or until the bottoms have taken on colour.
Add 100ml water.
Cover with a lid.
Leave to steam for around 3-4 minutes or until the water have been absorbed.
Remove the lid, continue to cook for around 20 seconds.
Repeat with the other dumplings.
Serve with a simple dipping sauce.
Dipping Sauce.
In a bowl put in,
-1tbsp chopped or grated ginger,
-1tbsp chopped or grated garlic,
-1 sliced spring onion,
-1tbsp chopped coriander,
-1 chopped chilli (not essential),
-2tbsp soy sauce,
-2tbsp balsamic vinegar,
-2tbsp water,
-1tsp sesame oil.
Stir and leave aside until needed.
Note: if you have any pork filling left. Roll them into meatballs, pan fry and serve them along side the dumplings.
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