These flaky savory “pancakes” are one of the most popular dim sum dishes. With just a few ingredients needed, they are simple to make at home. Try your hand at making these crispy appetizers for your next dinner or party. They’ll disappear as quickly as you can make them.
2 cups all-purpose flour, plus additional for dusting
¾ cup warm water
½ cup cold water
2 to 4 tablespoons vegetable or peanut oil, plus additional as needed
3 or 4 scallions, thinly sliced
1.
In a large bowl, mix the flour and warm water together to form a dough. Work the cold water into the dough, a little bit at a time, until a smooth and not too sticky dough forms.
2.
On a clean work surface, knead the dough for 10 minutes. If the dough seems too sticky at first, dust the work surface with a little flour. The dough will become smoother the more it is kneaded, and extra flour should not be necessary. Place the dough back in the bowl, and cover it with a damp cloth or paper towel. Let the dough rest for 30 minutes.
3. Roll out the dough onto a floured cutting board. Divide it into four equal pieces.
4.
Roll each piece of dough into a level circle, 7 to 8 inches in diameter. Brush the top of each circle lightly with some of the oil. Top each circle with one-quarter of the scallions.
5.
Fold the edges of the dough over the top of the scallions to create a ball. Then flatten the dough and roll out each again to incorporate the scallions into the dough.
6.
Heat your wok over medium-low heat. Using about ½ to 1 tablespoon of oil, lightly fry each dough circle until golden brown, 2 to 3 minutes per side.
7.
Serve warm with Sesame Dipping Sauce or regular soy sauce.
Time-Saving Tip: You can freeze the scallion dough if you prepare it in advance. Just separate the layers of dough with parchment paper.
This is a straightforward recipe for classic Chinese pork pot stickers, the crowd-pleasing appetizer, main dish, or snack. Using pork in the filling makes soft dumplings like the kind you’d get from your favorite take-out place.
12 ounces napa cabbage leaves, chopped
1 teaspoon kosher salt
1 teaspoon grated fresh ginger
¼ cup minced scallions
1 pound ground pork
⅛ teaspoon white pepper
1½ tablespoons soy sauce
1 tablespoon Shaoxing rice wine
2 teaspoons toasted sesame oil
30 to 40 dumpling wrappers (gyoza, pot sticker, or mandu)
1½ tablespoons peanut or vegetable oil
¼ cup water, room temperature or warm
1.
Put the cabbage in a strainer in the sink or over a bowl, and sprinkle it with the kosher salt. Mix the kosher salt with the cabbage to coat the cabbage. Let the cabbage sit for 15 minutes. Using your hands, squeeze any water from the cabbage, getting as much out as possible.
2.
In a medium bowl, mix together the cabbage, ginger, scallions, pork, white pepper, soy sauce, rice wine, and sesame oil. Using your hands, mix the ingredients thoroughly until they are sticky.
3.
To make each dumpling, place a packed tablespoon of filling in the center of a wrapper. Wet your finger and trace the entire edge of the wrapper to dampen it. Fold the wrapper in half, and press the wet edges together. Pinch the edges to create small pleats. Repeat this for all the wrappers.
4.
Heat a wok to medium-high, and add the peanut oil. Place the pot stickers into the wok, seam-side up. Cook the dumplings for about 1 minute, until the bottoms are golden brown.
5.
Add the warm water to the wok. Cover the wok and cook the pot stickers for 7 to 8 minutes, or until the water has boiled off.
6.
Remove the wok from the heat.
Ingredient Tip: Feel free to use green cabbage if you don’t have napa.
HOW TO Fold a Pot Sticker or Dumpling :
1
Hold the wrapper in one hand and place 1 tablespoon of filling in the center of the wrapper. Wet your finger and trace the entire edge of the wrapper to dampen it.
2
Gently fold the wrapper in half, but do not seal the edges together.
3
Use your right thumb and index finger to make a small pleat in the top layer of the wrapper, leaving the bottom layer unpleated. Press the pleated layer together with the un-pleated layer. Repeat 5 to 6 times.
4
Run your fingers along the edges of the wrapper together to ensure that the pot sticker or dumpling is completely sealed.
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