Pot Stickers/ Guo Tie/ Jiaozi

Updated at: Thu, 17 Aug 2023 04:59:30 GMT

Step 1

To make the Dumpling wrappers from scratch start by boiling the water in a pot. Place the flour in a bowl, and make a well in the flour then add the hot water little by little while mixing the flour with chopsticks or fork. The dough shouldn’t be too dry or wet, the dough would be just the right texture to combine all the flour together. If the dough feels too try, as 1 tbsp of water. Once all the water and flour is combined, start kneading the dough for about 5 minutes then cover the dough and let it rest for 15 minutes.

Step 2

While the dough is resting, start making the fillings for the dumplings. Prepare all the ingredients and mix them well and let it sit in the refrigerator until the time to wrap the dumplings.

Step 3

After resting the dough, lightly dust the bench with flour and knead the dough for a minute then divide the dough into 3 portions, and cover it so it doesn’t get dry. I Usually roll my dumpling wrappers in a pasta machine but you can also make the wrappers with a rolling pin.

Step 4

To make it with the pasta machine, take one portion of the dough and make it flat enough to pass it through the pasta machine. Pass the dough through the pasta machine 5 times (for thinner wrappers, 6 times) until it reaches the desired thickness.

Step 5

Dust the sheet with corn starch to prevent sticking, then use a round cookie cutter (9cm) or a cap from a jar to make the dumpling wrapper shape.

Step 6

For the leftover dough, if it’s dry 1 tsp warm water at a time and knead to get the same dough consistency and repeat the process.

Step 7

One all the wrappers are made, add cornstarch in between each wrapper from sticking to each other. The wrappers can be stored in the freezer for up to a month.

Step 8

To assemble the dumplings, take one wrapper and add 1 tbsp of the filling in the center. If the wrappers are store bought, wet the edges with water and fold the wrapper over to cover the filling and start pleating the edges to seal the dumplings.

Step 9

In a bowl add the rice flour and water to make the dumpling skirt.

Step 10

Place a large pan over medium high heat and add 2 tbsp of oil. Once the oil is hot, place the dumplings one at a time flat side down. Fry the dumplings for 2 minutes until they have a light golden base.

Step 11

Stir the Dumpling skirt and pour it over the frying dumplings until mixtures cover the dumplings halfway. Cover the frying pan with a lid and cook it over low to medium heat for 5-6 minutes until all the water has evaporated and a crispy skirt is formed.

Step 12

Remove the lid from the pan and place a plate smaller than the pan on the dumplings and flip the pan quickly while holding the plate.

Step 13

Mix all the ingredients for the dumpling sauce, and serve it along with the dumplings.

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