Guo Tie (Potsticker/Dumpling) 鍋貼

The other day saw Shandy prepared potsticker, she as a Western girl also know how to prepare it, so I should prepare since my daughter also love potsticker (鍋貼) so much. All this while i just buy the ready made dumpling skin, but this time I made my own dumpling skin. I can tell you ready made dumpling skin can not compete with home made dumpling skin, the dumpling skin was so QQ..

- The filling and dumpling skin (all out of shape, hehehe)


-cooked in non-stick frying pan


Dip in black vinegar and shredded ginger, yummy yummy.


- Eat together with basil leaf, lagi bagus (even taste better)


Recipe to share:-

Filing
minced pork (500g)
fresh prawn (50g)
3pcs of cabbage leave ( soften in hot water, chop finely)
6 stalks of chives ( chop finely)
grated ginger
pepper
salt
sugar
sesame oil
fish sauce
Chinese wine (shaoxing wine or rice wine)
light soy sauce
2tbsp water
** Combine all above ingrediants and seasoning together and mix well, set aside

Dumpling skin
150g all purpose flour
110ml hot water (adjust when necessary)
150g all purpose flour
110ml ice water (adjust when necessary)
1. Mix flour with hot water and knead until smooth
2. Mix flour with ice water and knead until smooth
3. Combine both doughs and knead until mix well, set aside
4. Use rolling pin to roll into round shape skin
** Combine hot and cold dough, can get more elastic (QQ) effect

Steps to making potsticker/dumpling:-
1. Place a small spoonful of filing in the dumpling skin, fold the potsticker accordingly.
2. Add little cooking oil in a non-stick frying pan, fry the potsticker in the pan
3. Once potsticker bottom turned golden brown, add some water and cover with lid immediately.
4. Cook for about 2-3 minutes till water has evaporated
5. Dish out and serve hot with Chinese black vinegar, shredded ginger and basil (optional)