Double or triple the amount and make a large batch of these dumplings as they freeze well. To freeze them, lay them out in one layer on a tray lined with parchment paper. Place in the freezer. Once the dumplings are frozen, transfer them to a resealable plastic bag and store in the freezer for up to a month.
To cook, remove as many dumplings as you need from the freezer and place them on a plate in a single layer. Cover with cling film and leave in the fridge for about four hours.
The filling in the recipe is made with chicken, but use other proteins such as beef or pork instead. Half each of minced prawns and chicken is also a good combination. For meatless options, use a cup of finely diced shiitake mushrooms, mashed tofu or a combination of the two ingredients. Leek and chive dumplings are another way to go. As for the amount, replace the 250g of chicken with one cup of your preferred vegetarian option.
The potstickers in the recipe use the fry and steam method, but they can also be poached in a soup or steamed.
This recipe was first published on TheStar: https://www.thestar.com.my/food/food-news/2020/03/30/cooking-from-the-stayhome-larder
- Dumpling wrappers:
- 300g all-purpose flour
- 170-180ml warm water
- 1/4 tsp salt
- 250g (about 1 cup) minced chicken
- 1/2 cup shredded cabbage
- 1 carrot, peeled and shredded
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp hoisin or oyster sauce
- 1 tbsp freshly grated ginger
- 2 tsp sesame oil
- 1/4 tsp ground white pepper
- 4 tbsp vegetable oil
- 1/2 cup water
- Hot chilli oil:
- 1/4 cup dried red chillies, crushed
- 2 cloves garlic, finely chopped
- 1 large stalk green onion, finely sliced
- 2 tsp white sesame seeds
- 1/2 cup vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1/4 tsp sugar
- Combine flour and salt in a mixing bowl. Add half the water and stir together to combine. Gradually add more water and mix until the flour starts clumping together. Cover the bowl and rest for 15 minutes, then knead the clumps together into a smooth, springy ball. Cover again and rest for 30 minutes.
- Transfer the ball of dough to a work surface and divide into two equal portions. Roll each one out into a sausage and cut into eight pieces. Keep the dough pieces under a tea towel to prevent drying out.
- Dust the work surface with flour. With a small rolling pin or a smooth bottle, flatten each piece of dough into a 10cm-wide circle, with the edges thinner than the centre.
- In a large bowl, combine all the filling ingredients except the oil and water.
- Place a heaped spoonful of filling in the centre of the potsticker wrapper and fold the dough over to form a half-moon shape. Seal the edges of the circle together, pleating them together if desired (with fresh dough, there’s no need to wet the edges first).
- You may have to cook the dumplings in batches if your pan is not big enough. Heat the vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer. When the bottom of the dumplings turn light brown, pour the water around them and immediately cover with a lid. When the water has evaporated completely, uncover and cook further so the bottoms turn crispy, 30-60 seconds. Serve with hot chilli oil.
- To make hot chilli oil, place the chillies, garlic, green onion and sesame seeds in a heat-proof bowl. Heat vegetable oil in a small saucepan over medium heat until shimmering. Pour over the mixture in the bowl. Stir in soy sauce, vinegar and sugar.