Sunday, September 12, 2010

Chinese Potstickers

Had these babies for dinner tonight, mmmm

 4 1/2 cups (500 g) flour
 9 oz (250 g) lean boneless pork, minced
 1 tbsp soy sauce
 5 tsp rice wine
 1 tsp fresh 
ginger, chopped
 1 tsp salt, or to taste
 3 1/2 oz (100 g) hotbed leeks
 3 1/2 oz (100 g) sesame oil
 1 tsp flour mixed with 2 tbsp water
 1 tsp MSG (optional)   

1. Mix the pork with the soy saucerice winegingerMSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.

2. Stir 7 oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.

3. Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

Be sure to enjoy these! They sure are scrumptious. 


  1. Nice recipes you have here. Do you happen to have any for people on diets?

  2. This is really cool!! I like it a lot.

    I'm gonna follow your blog and check daily. Check out my blog too if you can!

  3. sounds good!

    Take your captach off bro

  4. Man i'm gonna need you to keep these coming, i live off of cereal and ramen noodles :P

  5. sounds good ill me sure to keep up to date with your blog