What exactly is a Potstickers?
Potstickers are literally a sticker on the pot! Find it hard to believe?
I always know potstickers as guotie in Mandarin. One day my wife, the chef behind Love.Kind.Eat asked me, do I know what guotie called in English? She told me is known as potstickers. I did not believe that it was known as potstickers until I Google it online.
Lesson learned, always believe what your wife told you.
Potstickers are one of the most popular staple food in China. You can find them across China but they are originated from the North of China. It is crispy on the outside and juicy on the inside.
The History
Potstickers are created accidentally back in the Song Dynasty by using dumplings. The dumpling was initially supposed to be boiled in a cooking pot filled with soup but the chef forgot about it.
The water evaporated and left with the dumpling stuck on the pot. With this beautiful accident, potstickers were born.
Perhaps now, we can "accidentally" forget something is cooking and create something new too?
The Recipe
In this recipe, Wholegrain Dumplings Skin (全谷饺子皮) from @lgfoods.co were used.
For the VEGAN PORK FILLING, you will need ingredients below:-
Shiitake Mushrooms
Chinese broccoli stem (芥兰芯)
Extra-firm tofu or Tau Kwa (from @fortunefoodmfgsg)
Finely chopped everything using a knife or food processor. The end result is to look like minced meat.
In a wok, add in 1 tablespoon of oil, pour in your "minced meat" and stir - fry for 3 minutes. Follow by adding ingredients below:
Two tablespoons of soy sauce
1 teaspoon of dark soy sauce
Dash of white pepper, five-spice powder, chili flakes, ginger powder
1 teaspoon of sesame oil
Stir fry until well mixed.
Here come the most crucial steps, wrapping it up!
1) First of all, prepare a saucer plate of water.
2) Placed the wrapper in one hand. I am right-handed, I placed it on my left hand.
3) Using your fingers from the right hand, wet the edges of the wrapper with water.
4) Use a teaspoon to scoop the fillings and put them in the center of the wrapper.
5) Seal all the edges together and press out any air bubbles.
There are various ways to wrap dumplings. Try it out with the easiest one before you go to the difficult ones.
To cook the POTSTICKERS:
1) Heat a nonstick frying pan over medium heat.
2) Swirl in a little cooking oil to coat the bottom of the pan.
3) Once the oil starts to get hot, lay the potstickers in a single layer.
4) Let cook for 2-3 minutes.
5) When the potstickers look a bit brownish in the bottom. Pour in 1/4 cup of water or ensure 1/4 of the potstickers are submerge in the water.
6) Immediately cover with lid and let it cook for 3-4 minutes. The steam will cook the dumplings on the inside.
7) Remove the lid and let the water continue to cook until all water has evaporated. If you like your potstickers crispier, flip the potstickers carefully and let it cook for another 30 seconds.
Repeat the steps with the remaining potstickers. In between batches, just wipe down the pan with a paper towel, no need to wash the pan.
I enjoy dipping my potstickers with an addictive Taiwanese Sha Cha Sauce (沙茶酱).
Besides that, I also made my own dipping sauce using Lao Gan Ma Chili Oil (老干妈油辣椒), soy sauce and Chinese black vinegar
[Alliums-free recipe]
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