potstickers (guotie)
Making guotie (potstickers, gyoza) is a quite long affair! Made from scratch, they taste delightful. Prepare a dough from flour and water, roughly ration 2 to 1. Knead until supple and leave to rest for half an hour.
Meanwhile, prepare a filling with a food processor: mince fatty striped pork and a about 1cm of ginger until completely smooth. Put into a bowl and add water in which you have soaked shiitake dried mushrooms (the black Chinese mushroom you can buy in Chinese shops). Add water, soy sauce and rice wine; add salt to taste. Add sesame oil. Add chopped spring onion, chopped shiitake and, optional, some chopped cooked spinach. Also, add chopped Chinese cabbage, after squeezing all water out. Stir this filling until smooth.
Now shape the dough into small rounds with a wooden rolling pin and put your filling in the centre. Fold the dumpling in the typical half moon shape and leave on a bamboo jiaoziboard (or plate dusted with flour). For dumplings or jiaozi, cook in water; but for panstickers fry in oil in a pan, then add water, wait until all water has evaporated and fry intil crispy on the bottom and succulent in the centre. Enjoy with a hot sauce or just plain Chinese vinegar. See more photos on Flickr.
Meanwhile, prepare a filling with a food processor: mince fatty striped pork and a about 1cm of ginger until completely smooth. Put into a bowl and add water in which you have soaked shiitake dried mushrooms (the black Chinese mushroom you can buy in Chinese shops). Add water, soy sauce and rice wine; add salt to taste. Add sesame oil. Add chopped spring onion, chopped shiitake and, optional, some chopped cooked spinach. Also, add chopped Chinese cabbage, after squeezing all water out. Stir this filling until smooth.
Now shape the dough into small rounds with a wooden rolling pin and put your filling in the centre. Fold the dumpling in the typical half moon shape and leave on a bamboo jiaoziboard (or plate dusted with flour). For dumplings or jiaozi, cook in water; but for panstickers fry in oil in a pan, then add water, wait until all water has evaporated and fry intil crispy on the bottom and succulent in the centre. Enjoy with a hot sauce or just plain Chinese vinegar. See more photos on Flickr.
Labels: chinese, chinese cooking, dumplings, guotie, gyoza, jiaozi
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