So I tried making dumpling wrapper from scratch but alas , my first attempt turned out to be a disappointment . The dough is too sticky to handle even adding some much needed flour , I really hate to throw the dough away but I didn't have a patience to handle a temperamental ( meh ! ) dough that day . So I chucked it out , went out to buy the ready-made wrapper . It cost me HK $ 8. for 1/2 pound , at least 40 pieces , 2 1/2-inch in diameter ( not really sure about the size , I always forget to measure it ) . I may try to make it from scratch in the near future just in case I'll be marooned somewhere and I can't find some dumpling wrapper but for now , I'll rather buy it than making a mess in the kitchen .
It's called wor tip ( pronounced wo tip ) in Cantonese . Potstickers are pan-fried meat and vegetable-filled dumplings - shallow fried in oil first to make the bottom brown , a small amount of water is added and then covered . The dumplings are usually arranged in a platter , browned side up and served with ginger-vinegar dipping sauce . When I cook it , I always pan-fry each side before and after adding the water , the skin is a bit crispier that way .
You can customize the filling according to your preference , use more vegetable than pork , note that after blanching and squeezing water off the veggie , it'll weigh less than the pork . Or if you like a meatless version , try tofu , mushroom and pak choi filling .
I made a few seconds tutorial on how to pleat a potsticker . The video though is blah , it was a challenge to make a video when you're doing it for the first time and nobody will clue you that you need to move to the right lol
300 grams baby pak choi
250 grams ground pork
15 grams dried shrimps , soaked and finely chopped
15 grams chopped spring onions
5 grams finely chopped ginger
1 1/2 teaspoons Chinese rice wine
1 teaspoon sesame oil
1 teaspoon raw sugar
1/2 teaspoon chicken powder
1/4 teaspoon coarse salt
a generous dash of ground white pepper
* Blanch pak choi in a lightly salted boiling water , drain , rinse and squeezed out the liquid thoroughly or put the blanched pak choi in a clean tea towel and squeeze the dickens out of it . Chop blanched pak choi and set aside .
* In a bowl , combine ground pork , shrimps , spring onions , ginger , rice wine , sesame oil , sugar . chicken powder , salt and pepper , mix thoroughly and adjust taste . Add in the chopped pak choi and mix well .
* Take one wrapper , put a generous teaspoon ( cutlery ) of filling in the middle , moisten the upper half of the wrapper and fold the into half-moon . Starting from the left side , pleat the seam closed , making 5 to 7 or 8 pleats . Repeat with the rest until the filling are used up . You can pan-fry the dumplings right away . If you're planning to freeze it , lay dumplings in a baking sheet , spacing them evenly and put it in the freezer , uncovered until dumplings are hard . Take out from the freezer and drop the baking sheet to the kitchen counter or table to loosen the dumplings , transfer to the freezer-proof container or a Ziplock bag and freeze until needed . No need to defrost dumplings , you can either pan-fry or boil it straight from the freezer .
* In a non-stick pan , over medium-high heat , add about 2 tablespoons of oil , when oil is hot , place 12 dumplings , spacing them apart , in the pan and pan-fry until bottom is lightly-browned ( fry all sides , if desired ) . Add 1/3 cup water ( if using frozen dumplings , add a bit more water ) and turn heat down to medium and cover the pan , cook until water evaporates . Reduce heat to low and cook until dumplings are golden brown on the bottom . Serve hot .
For the spicy ginger-vinegar dipping sauce ( enough for 12 dumplings )
* In a small bowl , combine 2 1/2 teaspoons rice vinegar , 1 teaspoon each of light and dark soy sauce , 1/2 teaspoon finely chopped ginger , 1 teaspoon chopped spring onion , 1/4 teaspoon minced garlic , 1/2 teaspoon sugar and 1/2 teaspoon chilli-garlic sauce , mix well .