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.

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Ingredients

Instructions

_MG_4906_edited-1Divide the dough into one inch diameter balls. Roll the ball into an oblong shape.
_MG_4907_edited-1Place two teaspoons of filings onto the dough.
_MG_4908_edited-1Bring the dough together and press the edges to seal. You may leave about one cm opening at both end.
_MG_4914_edited-1Repeat until all the potstickers are formed.
_MG_4925_edited-1Pan 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.

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  1. 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

  2. This is one dish which will usually whet one’s appetite 🙂

    Yours look great!

  3. We made a lot of these at home when I was a child. We Taiwanese really love our chives.

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