Just to mention some of the names they normally go by – Pan fried Japanese dumplings, gyoza and potstickers.

What are they, you ask?!  They are “steam-fried” snacks made with round wrappers and stuffed with juicy fillings, traditionally pork and cabbage. They are medium-sized, and usually eaten in two to three bites served with a soy and rice vinegar dipping sauce. “They represent prosperity and good luck during the Chinese New Year.”

They are one of the most sort out snacks in any Chinese and  Japanese restaurants. I have simplified this tutorial to the best of my knowledge and I look forward to getting more feedback from your trials, once you get to try them out first. The dipping sauce is my favorite part of it all.

Here’s what you’ll need:

Prep time:  15 mins  dough rest time: 30 mins  dough roll time: 15 mins

Meat filling time: 5 mins   Cook time: 10 mins   Total time: 1 hour 15 mins

Serves: 3 people

Main Ingredients:

*Potsticker wrapper dough*

  • 2 cups of all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup of hot water
  • Extra flour – dusting and rolling.

*Important tools used*

  • measuring cups
  • spoon
  • mixing bowl
  • rolling pin

*Meat filling*

  • 6 uncooked pieces of beef sausages (Lining removed)
  • 3 cloves of garlic – minced
  • 2 bunched of cilantro – chopped
  • 4 bunches of spring onions
  • 1 Tablespoon of dark soy sauce
  • 1-1/2 Tablespoons of sunflower oil
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of cayenne chili powder
  • 1 teaspoon of salt
  • 1 Tablespoon of sunflower cooking oil – shallow frying
  • 1/2 cup of hot water

*Important tools used*

  • mixing bowl
  • wooden spoon
  • Heat from the stove
  • saucepan with a fitting lid
  • heat proof tongs

*Dipping sauce*

  • 3/4 teaspoon of sugar
  • 1-1/2 Tablespoon of dark soy sauce
  • 1/2 teaspoon of chili paste
  • 1 teaspoon of sesame seeds
  • 1 Tablespoon of sunflower oil

*Important tools used*

  • A small bowl
  • small spoon

Instructions:

Step 1: Prep the dough for the wrappers – In a mixing bowl – add flour + salt + hot water and mix together using a spoon first until you get a rough dough. Transfer the dough to a clean work surface, dust it with flour, and knead it for 5 to 8 mins until the dough is less sticky and pliable. Transfer the kneaded dough to a lightly dusted bowl with flour and set it aside for at least 30 mins while covered.

Step 2: Prep the meat filling – In another clean bowl, add the spices + the chopped veggies + soy sauce + veggie oil and lastly the beef sausage. Mix everything well until well combined, then set that aside. Make sure your meat filling isn’t damp.

Step 3: Rolling and divide out the dough – On a clean – lightly floured surface, gently knead the dough for 1 min. Divide the dough into halves, then their halves into quarters. You should have 4 pieces of dough now. Take one of the pieces and roll it out into a log shaped cylinder about an inch thick. With the help of the video above, cut them as shown into small inch pieces. Takes each of those pieces and lightly roll them into a ball shape. With the help of your palm, take each of those small balls of dough and flatten them. Make sure the surface are floured so that while rolling they don’t stick on the surface. Roll each of them into the best shaped circular you know, set them aside. Repeat the steps for the rest.

Step 4: Re-shaping  with cookie cutter – Take out your cookie cutter or any circular object you can find, and re-shape the rolled out dough using your cutters.

Step 5: Stuff the meat filling – At the center of each circular shaped dough, add a teaspoon of the meat filling. Using your index finger, dampen it in water and run it round the edge of the dough. This will act as glue while we close it up. WATCH THIS PART CLOSELY WITH THE HELP OF THE VIDEO ABOVE.

Step 6:  Pan fry – Over medium low heat, add some oil to the sauce pan and let it heat up for a few seconds. Add the dumplings into the pan, with a little space in between each of them. Don’t over crowd them. Let them cook for 5 mins until they brown at the bottom.

Step 7: Steaming – BE CAUTIOUS ABOUT THIS STEP! – Have the fitting lid ready together with your cup of hot water. Gently pour 1/4 cup of the water into the saucepan and quickly cover it up, leave it for 30 seconds, then open the lid once again and add the remaining water and cover  it up. Let it steam for another 5 mins until its cooked.

Step 8: Prep the dipping sauce (Super delicious + My favorite) – In a small bowl – add sugar + dark soy sauce + chili paste + veggie oil + sesame seeds = mix it all well. Set it aside.

Step 9: Serve and enjoy!

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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