Make Chinese Dumplings and Potstickers

My boyfriend and I used to head down to this Chinese Restaurant at Desa Palma next to INTI Nilai during our college days. And all he ordered were chinese jiaozi dumplings. Since then they became one of my all-time favorite.

I really miss those dumpling days. So I tried to relive the 'memory' by attempting to make the dumplings myself - from scratch.

It isn't so tough at all, just the part when you have to make the dough can be quite messy. But if you have patience and ample time, then by all means!

Normally, minced pork is used to make the filling, but in my case, since my family doesn't quite fancey pork, I used minced chicken instead.

Ingredients:

Dough:

3 cups plain flour

1 1/2 cups water

1 teaspoon salt

Filling:

1 large bowl ground/minced chicken (or beef/pork)

1 cup finely shredded Napa cabbage

1 clove finely minced garlic

2 slices ginger, finely minced

1/2 green onion finely minced

3 tablespoon sesame oil

3 tablespoons soy sauce

1 tablespoon sweet vinegar

1 teaspoon salt

pepper to taste

A. Here is how you make the dumpling dough.

1. Mix flour, salt and water together. On a flat wooden surface, sprinkle with some flour and start to knead dough.


2. When a smooth dough is formed, knead the dough into a round ball.

3. Divide the dough and roll each piece into a flat circle about 3 inches in diameter.

4. Insert a desirable amount of filling, enough to be covered by the dough. Fold the ends and press the dough together.

5. Pinch the edges until it is pleated.

B. For the filling, simply mix the ingredients, stirring at one direction.

You can either fry, boil or steam the dumplings. In this case, I fried the dumplings by firstly adding oil on a flat, heated pan. Once the bottom of the dumplings are golden bround and crisp, add a halfcup of water until it bubbles. After boiled add another round of water.

Serve!

For more illustrations and other variations, click here.