June 10, 2007 | Suanne | Comments 3
Potsticker
Julie used the same pork/chives filing and dough to make another type of dumpling called Potsticker. The only difference is the size and the shape of the dumpling and a slight variation in the way it’s cooked.
Ingredients
- refer Chives Pocket.
Instructions
 Divide the dough into one inch diameter balls. Roll the ball into an oblong shape. |
 Place two teaspoons of filings onto the dough. |
 Bring the dough together and press the edges to seal. You may leave about one cm opening at both end. |
 Repeat until all the potstickers are formed. |
 Pan fried the Potstickers on low heat, until all the sides are lightly brown.In a small bowl, mix some water with flour. Add a tablespoon or two of the mixture into the pan (this is to absorb any juice release from the Potsticker) and cover for a few minutes. Steaming will ensure the Potstickers are cooked thoroughly.Serve with your favourite dipping sauce. |
Pot stickers look wonderful. I used to do these with a roasted butternut or spaghetti squash filling and a little fresh basil oil. Keep on cookin, keep on bloggin! chefjp
This is one dish which will usually whet one’s appetite :)
Yours look great!
We made a lot of these at home when I was a child. We Taiwanese really love our chives.