chinese pan fried dumpling / pot stickers 锅贴/饺子

Delicious chinese dumpling, one of the signature dish for the Chinese.

I wanted to make boiled dumpling 饺子but my husband request for pan fried dumpling. So just pan fry all my beautiful dumplings and lazy to make two types of cooking especially just 3 of us in this house (me, husband and my little boy). Must prepare a ginger vinegar dipping sauce for this dumpling, the sauce is sour so that can easily digest if you eat a lot. What I mean "a lot" it means we really can eat 33 out of 50 dumplings!! Opps... now you know how big of our "stomach"! : P

This chinese dumpling is very crispy at the bottom and chewy on the top. This is also my best chinese dumpling that I ever made if compare with the previous dumpling with ugly looks. I really feel the wrapping this time is the best and more consistent.

Original dough recipe is from 周老師的美食教室 but I personally feel the dough is a bit wet, very difficult to form. So I adjust few items to suit to my own taste.

Ingredients for the skin dough:

420g All Purpose Flour
100g Hot Water
100g water
a pinch of salt

1. Add salt into AP flour, combine well.
2. Add hot water, use a spatula to combine. Rest 10 minutes.
3. Add water and form into dough. Rest about half an hour.


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Ingredients for the filling:

A handful of garlic chives 韭菜 (that's my own grow chives!)
400g minced pork
3 tbsp soy sauce
1 tsp cornflour
2 tbsp sesame oil
1/2 tsp salt
a pinch of white pepper
1 tbsp water

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Ingredients for dipping sauce:

1 piece ginger, cut to strips
3 tbsp black vinegar

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For the wrapping:

1. dough rest for half an hour, roll into strips.
2. dust flour on working surface. Cut strips into 20cm length, about men fingers dumb size.
3. coat both cutting with flour.
4. dust flour again, place one dough on working surface.
5. press down.
6. it will come out as a small round dough.
7. roll with your rolling pin. Turn and roll again, do not roll too hard.
8. turn your dough in clock wise, roll only outer edge. Center must be a bit thicker than edges.
9. roll until your desire size. Now you have your dumpling skin.
10. scoop about a tablespoon of filling into the center of the dumpling skin.
11. fold and press on the middle, start wrapping with the first fold then second.
12. i fold with 3 folds on right side.
13. 3 folds on left side.
14. make sure all seal up properly.
15. practice and practice and can get more perfect wraps! Good luck!

Here's my video for How to wrap dumpling / pot sticker / gyoza

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Method of cooking:

Some cooking oil
1/2 cup water
1 tbsp AP flour

1. mixed 1/2 cup water with 1 tbsp flour for the flour water for each pan.
2. heat oiled pan, line dumplings and let pan fry for 1-2 minutes.
3. add flour water, let simmer and cover pan.
4. remove cover once flour water almost dry.
5. let pan fry for another 1-2 minutes or bottom of dumplings become golden brown.
6. serve while warm with ginger vinegar dipping sauce.