guotie, also known as potstickers, are a popular type of dumpling in many Asian countries.If you want to make your own filling, follow the instructions below, or purchase a premade potsticker or Chinese dumpling wrapper.The recipe for 20 dumplings can be used to serve as a meal for three or four people or as an aperitif for ten.
Step 1: The boiling and room temperature water should be mixed together.
If the water is warm, the potsticker dough can reach a better consistency.Add room temperature water after boiling 1/3 cup of water.Remove the water from the heat after one to three minutes.Remove the heat from the water and let it cool before using.
Step 2: Adding optional ingredients is a good idea.
Salt, vegetable oil, and/or egg are ingredients that can be used in some recipes.Salt can be stirred into the water to add flavor.The other optional ingredients should be added to the flour.The dough should stick together if you mix the flour with vegetable oil and/or small egg.Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not use all your water in the next step.If you are making potstickers for the first time, you may want to skip this step.You can add one or more of these ingredients if the wrappers fall apart.
Step 3: Once the water is in the flour, it becomes sticky.
All-purpose flour can be put into a large bowl.Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden spoon.When the dough feels sticky, stop adding water and there is no more flour visible.Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared.If the dough dries out, keep the extra water around.
Step 4: The dough needs to be kneaded with your hands.
Once the dough becomes too sticky to stir, place it on a clean, lightly floured surface and knead the flour and water together.Within a few minutes, the dough should be smooth.The dough can be formed into a ball.If the dough sticks to your hands, add a dusting of flour to the work surface.If the dough is too wet to work with, add more flour.If you see dry flour that isn't mixed into the dough, add a little more warm water and knead it in.Before you begin kneading, wash and dry your hands.
Step 5: Allow the dough to sit for 10 minutes.
Wrap the dough in plastic wrap or place it in a small bowl and cover it with a damp cloth.This will cause the dough to change shape.The dough should sit for at least 10 minutes.The filling should be made while you wait.Once you are done making the filling, you can return to the dough.
Step 6: The dough should be divided into twenty pieces.
After the dough has had enough time to relax, return it to it's original state.Pull it apart into small pieces, using 20% of the total dough.If you divide the dough into four large pieces, you can cut them into smaller pieces.You can use your hand to roll out the entire ball of dough into a log.Cut the log into discs.
Step 7: The dough should be rolled into a circle.
To prevent the dough from sticking, sprinkle flour over the counter or cutting board.Using a rolling pin, flatten each piece of dough over the surface, creating circles about 3 inches across.If the dough breaks apart or translucent, use smaller circles, as the dumplings may fall apart if they are rolled too thin.The heel of your palm can be used to flatten each piece of dough into a circular shape before you roll it out more thoroughly.If you keep the center of the circle thick, it will be easier to fill the potstickers.
Step 8: Each circle should be sprinkled with flour.
Sprinkle both sides of the dough with flour to prevent it from sticking, and add it to the stack of circles.Your wrappers are done.
Step 9: The wrappers should be kept wet.
You can keep the wrappers moist by covering them with a damp paper towel.It is best to fill the wrappers before they dry out.You can store unused wrappers in the fridge if you want to use them in a few days or freeze them for later use.
Step 10: Chop the cabbage very finely.
Cut the vegetables into 1 cup.Guo tie are traditionally made using cabbage or bok choy.The vegetables are sometimes called Chinese cabbage.Chop 2 cups of vegetables instead of making vegetarian potstickers.
Step 11: Excess water can be removed from the cabbage.
The cabbage should be tossed in 5 mL of salt.After five minutes, let the salt draw out the water, then drain the cabbage.
Step 12: Chop and peel vegetables.
If you want to add a spicy flavor to the tie, peel fresh ginger and fresh garlic and chop them up.Cut one or two stalks of green onion.
Step 13: The vegetables and ground meat should be mixed together.
Place the vegetables in a large bowl.Ground pork, beef, or shrimp are used in different areas of Asia.It's a good idea to wash your hands after handling raw meat.Once you're done using the meat, wash any surfaces or utensils that came into contact with it.
Step 14: Add seasonings.
You can mix in soy sauce, sesame oil, or Chinese cooking wine.You can either replace some seasonings or add your own to this recipe.Chicken stock, chili powder, or a dash of Chinese five spice powder are other options.If you want to adjust the seasonings before you make the potstickers, take a small amount of filling and fry it in oil until it is brown through.If necessary, add more seasoning to the filling.
Step 15: On the palm of your non-dominant hand, hold a potsticker wrapper.
Take one of your circular potsticker wrappings and place it on the palm of the hand you use the least.
Step 16: The filling should be placed in the potsticker wrapper.
Place the filling in the center of the potsticker wrapper using a spoon or chopsticks.If the dough is thin, use less filling.
Step 17: The wrapper should be folded around the filling.
Don't press the edges completely together, but fold the potsticker in half to make a half-moon shape.Only press the center of the edges together.If you are using a storebought wrapper, use wet fingers to wet the edges until they are soft enough to press together.
Step 18: The dough should be folded at one corner.
With your index finger and thumb, grasp one layer of dough at the corner and then fold it into the potsticker edge, where the two sides of the circle are pressed together.The dough should stretch into a potsticker pleat.The dough should be pressed together at the fold to keep it in place.
Step 19: Continue until there are at least three or four folds on each side.
When using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge.Press with the opposite side of the potsticker.The potsticker is completely closed when there are three or four folds on it.
Step 20: It's a good idea to heat a pan of oil.
Adding cooking oil to a pan will cover the bottom of the pan in a thin layer.When the oil begins to shimmer, or when a small piece of vegetable or filling sizzles, place it in the medium heat.A vegetable oil with a high smoking point can be used.
Step 21: The potstickers should be put in the hot oil.
From a short distance above the oil, drop the potstickers into the pan.They should be arranged with a heat-safe utensil so they don't touch each other.You will need to cook several batches of potstickers.Potstickers should not be put on top of each other in the pan.
Step 22: The pan should be covered to reduce heat.
Fry for a few minutes until the bottom of the potstickers are crisp and golden-brown.Depending on the temperature of the pan, this could take anywhere from two to seven minutes.You can check on the progress of the potstickers by lifting the lid.If you smell burning, remove from heat.After one or two minutes, use a heat-safe utensil to unstick the potstickers.
Step 23: A small amount of water is added to the pan.
Lift the lid and pour water onto the pan, just enough to cover the base of the Pan with a shallow layer.The water will move quickly around the edge of the pan.This prevents the pan from cooling down too quickly by distributing the water evenly.The splatter from hot oil and water is reduced by this.
Step 24: For a few minutes more, cover and cook.
If you want to cook on moderate or low heat, cover the pan again.If the potstickers are done cooking, add more water.You don't need to flip the potstickers at any point in the process; they are only crisp on one side.Cut the potsticker open to make sure it's done.The filling inside should be cooked.
Step 25: Immediately after, serve with dipping sauce.
If you have to cook additional batches, remove the potstickers from the pan.Once all the potstickers are cooked, serve them with a sauce of your choice: Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.A sweeter dipping sauce can be made with sherry or dry wine and sweet soy sauce.With or without a dipping sauce, black pepper and sliced ginger add a sophisticated flavor.