how to easy cook shumai

How to Easy Cook Shumai.

If shumai is your favorite dish at Japanese restaurants, there's no reason not to recreate them at home. These tasty dumplings are usually filled with ground shrimp and pork, so they're easy to make with a food processor and some store-bought wonton wrappers. For traditional shumai, you steam the dumplings in a bamboo steamer, but you can still prepare the dish quickly and easily so there's no need to head to a restaurant when a craving hits.







Preparing the Filling.



Ingredients Filling.

2 pounds (907 g) large shrimp, peeled and deveined.

1 pound (454 g) ground pork.

3 tablespoons (45 ml) toasted sesame oil.

3 tablespoons (45 ml) soy sauce.

1 tablespoon (8 g) cornstarch.

3 tablespoons (11 g) fresh ginger, peeled and grated.

5 cloves garlic, smashed.

4 green onions, chopped.

4 egg whites.

1 lemon, juiced.

Kosher salt and freshly ground black pepper.

4-ounce can (115 g) water chestnuts or bamboo shoots, minced.



Combine all of the filling ingredients except the water chestnuts. Add 2 pounds (907 g) of large peeled and deveined shrimp, 1 pound (454 g) of ground pork, 3 tablespoons (45 ml) of toasted sesame oil, 3 tablespoons (45 ml) of soy sauce, 1 tablespoon (8 g) of cornstarch, 3 tablespoons (11 g) of fresh ginger that’s been peeled and grated, 5 smashed cloves garlic, 4 chopped green onions, 4 egg whites, the juice from one lemon, and kosher salt and freshly ground black pepper to taste in a food processor. Pulse the ingredients until they’re smooth.

You’ll likely need to pulse the ingredients 3 to 5 times to get the right texture. It should be slightly chunky, not completely pureed.



Transfer the mixture to a bowl and fold in the water chestnuts. Once the filling mixture is smooth, use a spatula to transfer it to a medium bowl. Add a 4-ounce (115 g) can of water chestnuts that have been minced to the bowl, and gently fold them in.



Make a small patty with the filling to test the seasoning. When the water chestnuts are incorporated, use clean hands to form a small patty with the filling. You should use approximately 2 tablespoons (17 g) to make the patty.



Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty. Place a small saute pan on the stove over medium-high heat. Allow the oil to heat for 3 to 5 minutes, and then place the patty made of the filling in the oil.



Cook the patty until it’s browned and drain on paper towel. With the patty in the oil, allow it to cook until it’s browned on the first side, which should take 2 to 3 minutes. Flip the patty over, and cook it for another 2 to 3 minutes or until both sides are browned.



Taste the patty to determine if the filling is seasoned properly. Once the patty is finished cooking, transfer it from the pan to a paper towel-lined plate to drain for a minute. Next, taste the patty to see if you like the filling’s seasoning. If necessary, mix in some more salt and pepper.

You can mix in more of any other seasonings that you feel are lacking as well. For example, you might add a little more ginger or garlic if you want those flavors to be stronger.

If you decide to add more seasonings to the dumpling filling, it's a good idea to make a second patty for tasting to ensure you're happy with the flavors.







Filling the Wonton Wrappers.



Ingredients Wrappers.

10-ounce (284 g) package wonton wrappers.

Napa cabbage leaves, for lining the steamer.

Canola oil.



Brush the edges of a wonton wrapper with water. For the shumai, you’ll need a 10-ounce (284 g) package of wonton wrappers. Unwrap the wontons and cover them with a damp paper towel to keep them from drying out. Next, lift a wrapper from the pile and use a pastry brush to wet the edges with water.

If you prefer, you can use a beaten egg to dampen the edges of the wonton wrappers. The egg is stickier, which can help the wrappers stay closed. However, it's easy to over-saturate the edges with egg so they don't stay closed as well. Using water typically offers more control.



Form a cup with the wrapper in your hand. Make a circle with your thumb and forefinger and lay the wrapper on top. Press down gently so the dough forms a cup shape in your hand.



Add some of the filling to the center and pat it down. Place 2 teaspoons (6 g) of the filling in the center of the wrapper. Use the back of the spoon to gently press down the filling.



Squeeze the wrapper around the filling. If any of the wrapper’s edges are overhanging, fold them up around the filling. Press the wrapper around the filling to ensure that it’s secure, though the filling should be exposed at the top.

Image titled Cook Shumai Step 11



Tap the top and bottom of the dumpling so it’s flat. When the shumai is secure, tap the bottom of it against a plate, countertop, or other work surface to flatten it. Use the back of a spoon to flatten the top of the dumpling as well.

If you like, you can add some frozen peas and/or carrots to the top of the shumai as a topping when you’re finished shaping them.



Repeat the process until all of the shumai are filled. After you’ve filled the first dumpling, set it down on a clean plate. Continue shaping and filling all of the dumplings until you’ve used up all of the wonton wrappers.







Steaming the Shumai.



Line a bamboo steamer with cabbage leaves. To cook the shumai, you need a bamboo steamer. Lay several leaves of napa cabbage in the bottom of the steamer to line it.

You can substitute lettuce for the cabbage if you prefer.

Two to three leaves is usually enough to line the steamer.

If you don't have a bamboo steamer, you can substitute a metal steamer basket. In addition to lining it with the cabbage leaves, though, it's a good idea to mist it with baking spray first to ensure that none of the dumplings stick if there are any gaps in the leaves.



Bring some water to a boil in a large pan. Add 1- to 2-inches (2.5- to 5-cm) of water to a large, wide pan. Place it on the stove over high heat, and allow the water to come to a boil, which should take about 3 to 5 minutes.



Place the steamer over the pan and add the shumai. When the water has come to a boil, set the steamer over the pan. Use tongs to place the dumplings into the steamer, and cover the steamer with its lid.

Make sure the water doesn’t touch the bottom of the steamer. However, you may need to add more water to the pan as it evaporates during the steaming process.

Depending on how large the steamer is, you may need to cook the shumai in batches.



Steam the dumplings until they’re cooked through. Once the shumai is in the steamer, reduce the heat to medium. Allow the dumplings to cook for 8 to 10 minutes or until they are cooked through.









Serving the Shumai.



Ingredients Dipping Sauce.

5 tablespoons (75 ml) Asian chile paste.

10 tablespoons (150 ml) light soy sauce.

Makes 60 dumplings.



Mix the chile paste and light soy sauce together. While the shumai is steaming, add 5 tablespoons (75 ml) of Asian chile paste and 10 tablespoons (150 ml) of light soy sauce to a small bowl. Stir together well so they are completely blended.

You can substitute your favorite Asian dipping sauce if you prefer. Even plain soy sauce can work well.



Use tongs to remove the shumai from the steamer. When the dumplings are cooked through, carefully remove the steamer from the pan. Use a pair of tongs to remove the shumai from the basket and transfer them to a serving platter or plate.



Place the dipping sauce on the platter and serve the shumai while still hot. Once you’ve arranged the shumai on the platter, add the bowl of dipping sauce. Set the dumplings out to serve while they’re still warm.

Store any leftover shumai in an airtight container in the refrigerator. They should stay fresh for 3 to 4 days.





Tips.

Some shumai recipes include mushrooms in the filling. You can fold in 3 to 5 shiitake mushrooms that have been soaked and finely chopped with the water chestnuts if you like.

Things You’ll Need.

Food processor.

Spatula.

Medium bowl.

Small saute pan.

Paper towel.

Plate.

Large, wide pan.

Bamboo steamer.

Tongs.

November 17, 2019

how to making basic self rising flour

How to Making Basic Self-Rising Flour.

If your recipe calls for self-rising flour, and you only have all-purpose at home, there is no need to panic. It is quite simple to make your own self-rising flour using ingredients you likely have at home. This article will show you how to do that. It will also show you how to make a gluten-free variation for those who have allergies.

Ingredients.

1 cup (150 grams) of all-purpose flour.

1½ teaspoons (6 g) of baking powder.

¼ - ½ (1.4-2.8 g) teaspoon of salt.

¼ teaspoon (1.25 g) of baking soda (optional).

Steps.

1. Start with 1 cup (150 g) of all-purpose flour. Sift the flour into a large mixing bowl. If your recipe calls for more flour, simply increase the proportions.

2. Add 1½ teaspoons (6 g) of fresh baking powder. Make sure that the baking powder is fresh. If the baking powder is not fresh, your self-rising flour will not work as well.

3. Add ¼ to ½ teaspoon (1.4-2.8 g) of salt. Take a look at your recipe. If your recipe already contains salt, about ¼ teaspoon (1.4 g) of salt added to your all-purpose flour will do. If your recipe does not contain salt, bump it up to ½ teaspoon (2.8 g) of salt.

4. Include ¼ teaspoon (1.25 g) of baking soda if your recipe calls for buttermilk, cocoa, or yogurt. These ingredients require a little extra raising power. The baking soda (in addition to the baking powder) will give them just that.

If you are not baking with buttermilk, coca, or yogurt, you do not need to add the baking soda.

5. Sift the ingredients together to make sure they are evenly combined. Use a whisk or fork to mix them together.

6. Use the flour in your recipe. Keep in mind, however, that store-bought self-rising flour is made from a slightly different wheat. Whatever you are baking will not be quite as tender.

You should be able to use your homemade self-rising flour for a variety of recipes calling for standard self-rising flour, including biscuits and dumplings.

7. Store any leftover flour in an airtight container, and write the expiration date. Note the expiration date on your baking powder. This is when your self-rising flour will expire too. Copy the expiration date from your baking soda into your self-rising flour container.

Tips.

Try it with whole-wheat flour. Remember to keep the proportions the same.

Self-rising flour is the same thing as self-raising flour.

If you have self-raising flour, and need all-purpose flour for a recipe, simply use less baking soda and salt in your recipe.

When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.

Warnings.

Your homemade self-rising flour will not last forever. It contains baking soda, which loses some of its raising abilities over time. The longer your flour sits, the less your cakes will rise.

Store-bought self-rising flour is made from a softer wheat than all-purpose flour. This helps make baked goods more tender. Adding baking powder to all-purpose flour will give you similar results, but the final baked good will not be as tender.

Desember 05, 2019

how to upgrade a can of crescent dough

How to Upgrade a Can of Crescent Dough

A can of crescent roll dough is a versatile ingredient in the hands of the time-pressed cook. You can use it to make appetizers like pigs in a blanket or flatbread pizza. You can also make entrées like chicken potpie or a pizza braid with a can of crescent dough. You can also make a number of desserts, including doughnuts and dessert bars.

Method 1 Making Appetizers.

1. Cook pigs in a blanket. This quick and easy dish will make it easy to entertain guests with just a can or two of crescent dough. Simply unroll the dough, wrap the hotdogs in it, and then bake them for 10 to 15 minutes at 375°F (190°C) or until the dough is golden brown. Consider adding cheese or vegetables, like onions and peppers, for some extra flavor.

Serve the pigs in a blanket with ketchup, mustard, and relish.

For a tasty breakfast option, consider wrapping a breakfast sausage in a crescent roll.

2. Bake savory roll-ups. An easy way of upgrading your crescent rolls is to add extra ingredients when you roll them up. When you roll your normal crescent rolls, add meats and cheeses for a savory appetizer. Once they are rolled, bake the crescent rolls for 10 to 15 minutes at 375°F (190°C) or until they are golden. brown.

For example, you can add pepperoni and mozzarella cheese to your crescent rolls to create a pizza roll-up.

You can add bacon, scrambled eggs, and cheddar cheese for a breakfast roll-up.

3. Make a flatbread pizza. Unroll a can of crescent dough and, instead of pulling apart the individual rolls, place the entire roll on a greased baking sheet. Then top the dough with your choice of toppings. This could include cheese, meat, and veggies. Once topped, bake the pizza for 13 to 17 minutes at 375°F (190°C). Let the pizza cool and pull apart at the perforations for triangular shaped slices.

For a healthy option, consider cooking the dough and then topping the pizza with hummus and fresh vegetables like carrots, cucumbers, and broccoli.

Method 2 Cooking Entrées

1. Bake a savory pie. If you are in a hurry and cannot make your own dough, a can of crescent roll dough can help you make a delicious savory pie. Pull apart the dough along the perforations and place them in a greased pie plate, with the narrow points meeting at the center and the wider ends towards the edge. Then fill the pie with your choice of filling and bake for 15 to 20 minutes at 375°F (190°C).

For a deep-dish pizza pie, add pizza sauce, pepperoni, onions, mushrooms, and mozzarella cheese.

For a chicken pot pie, add cooked pieces of chicken breast, peas, corn, and a can of cream of chicken soup.

2. Try a crescent ring with a savory filling. Unroll two cans of crescent dough and separate them into 16 triangles. Then arrange the triangles on a greased baking sheet. Create a sun-shaped ring by placing overlapping the wide ends of the dough in the middle of the sheet to create a roughly 5-inch (12.7 cm) circle in the center. Spoon your desired filling on the half of each triangle closest to the center. Finally, bring the tip of each triangle up over the filling and tuck it underneath the bottom layer of dough. Bake for 20 to 25 minutes at 375°F (190°C).

Add pepperoni, genoa salami, provolone cheese, and pepperoncini for a spicy Italian ring.

Try taco meat, refried beans, and cheddar cheese for a taco ring.

You can also add apples, brown sugar, butter, and walnuts for a take on the king cake.

3. Make a crescent braid with pizza toppings. Unroll one can of crescent roll dough onto a greased baking sheet. Pinch the seams together and then place your toppings down the middle of the dough. Then take a pizza cutter and cut strips in the dough on both sides of the toppings. Fold one strip up over the toppings and then fold one strip from the opposite side over it. Continue until you have braided the entire dough. Bake for 18 to 20 minutes at 375°F (190°C). Let the braid cool and then cut into small slices.

Add marinara sauce, mozzarella cheese, pepperoni, and mushrooms for a pizza braid.

Add peppers, onions, and cooked pieces of marinated chicken breast for a fajita braid.

Method 3 Baking Desserts

1. Cook a cronut. Heat oil in a deep fryer or heavy saucepan over medium heat to 350 degrees Fahrenheit (177 degrees Celsius). Separate the dough into four rectangles and press the perforations closed. Fold the dough in half widthwise and then use a 3-inch (7.62 cm) and a ½-inch (1.27 cm) biscuit cutter to cut the outer and inner edges of the doughnut. Place the dough in the oil and fry for about 1 ½ minutes on each side. Place the cooked doughnut on a paper towel to drain the oil and allow to cool for 5 minutes. Top the doughnut with powdered sugar or frosting.

After you cut your first doughnuts, be sure to roll the remaining dough into a rectangle and cut it to make a third doughnut.

2. Make dessert bars. Unroll a can of crescent dough and place it in the bottom of an ungreased 13x9-inch (33x23-centiment) baking dish. Press together the perforations in the dough. Add your choice of filling and bake for about 30 minutes at 350°F (176°C).

Add chocolate chips and cream cheese filling for chocolate cheesecake bars.

3. Bake fruit dumplings. Unroll a can of crescent rolls and pull them apart at the perforation. Then wrap each roll around a slice of fruit of the filling of your choice. Place the rolls in a greased 13x9 inch (33x23 cm) baking pan. Cover them with melted butter, sugar, and other spices, depending on the recipe. Bake for 35 to 40 minutes at 375°F (190°C).

Use apples and cinnamon for apple dumplings.

You could also try canned peaches with cinnamon for a different flavor, or canned cherries.

November 25, 2019

how to make potstickers guo tie

How to Make Potstickers (Guo Tie).

Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.





Making the Potsticker Wrappers.



Ingredients.

Potsticker Wrappers (alternatively, use storebought wrappers).

2 cups (480 mL) all-purpose flour (have extra on-hand).

1/3 cup (80 mL) boiling water.

2/3 cup (160 mL) room temperature water.

1 egg (optional).

1/4 tsp (1 mL; a small pinch) salt (optional).

1 tsp (5 mL) vegetable oil (optional).



Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.

Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.



Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.

If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.



Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry 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. Keep the extra water around during the next few steps in case the dough dries out.



Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.

Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.

If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.

Remember to wash and dry your hands thoroughly before you begin kneading.



Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.

To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.



Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.

Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]



Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.

You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.

Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.



Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.



Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]







Making the Filling.



Ingredients Filling.

1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).

1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).

2 tsp (10 mL) sesame oil or Chinese cooking wine.

1 tsp (5 mL) fresh ginger.

1 tsp (5 mL) fresh garlic.

1-2 stalk(s) green onion.

2 tsp (10 mL) soy sauce.

1 tsp (5 mL) salt.

1/2 tsp (2.5 mL) pepper.

1/4 cup (60 mL) chicken stock (optional).



Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."

If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.



Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]



Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).



Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.

Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.



Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]

If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.







Filling the Potstickers



Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.



Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.



Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.

Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.



Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.



Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.







Frying the Potstickers



Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.

Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.



Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]

You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.



Reduce heat and cover the pan. Cover the pan, reduce to low heat, and 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.[12][13] You may lift the lid to check on the potstickers' progress.

Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.



Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.

Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.



Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.

Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.



Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. 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.

Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.

Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.



Dipping Sauce.

2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..

2 tbsp (30 mL) soy sauce.

1 tsp (5 mL) sesame oil.

Ground white pepper to taste.







Tips.

If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.

Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.

The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!



Things You'll Need.

Large bowl.

Mixing utensil.

Cling wrap.

Wok, frying pan, or flat skillet.

Lid that fits over the pan.

November 14, 2019