I love making dumplings or pot stickers (jiao zi/饺子). Not only are they delicious, they are fun to make, especially the wrapping part. You can gather your friends and loved ones to wrap the dumplings together for some special bonding time. These dumplings are steamed using the traditional dim sum style bamboo steamer, but if you don’t have one you can just steam them on a plate. During Chinese New Year, dumplings are a symbol of prosperity and wealth as they resemble ingots or little money purses. When it comes to wrapping the dumplings, practice certainly makes perfect – check out my step-by-step photos on page 2. If you like dumplings, don’t forget to check out my fried wonton recipe too.
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Steamed Dumplings/Pot Stickers Recipe
- Serves: makes about 16 dumplings
- Prep: 30 mins
- Cook: 10 mins
These dumplings are steamed using the traditional dim sum style bamboo steamer, but if you don’t have one you can just steam them on a plate.
- 100 grams fresh prawns meat shells and veins already removed
- 80 grams minced pork or chicken
- 50 grams fresh water chestnuts peeled and roughly chopped
- 4 cloves garlic minced
- 1 tbsp chopped spring onions
- a few leaves of napa cabbage
- MARINADE INGREDIENTS (A):
- 1 tsp light soy sauce
- 1 tsp sesame oil
- a small pinch of salt
- 1/2 tsp caster or super fine sugar
- 1/2 tbsp corn starch
- a few dashes of white pepper powder
- 1 tsp Chinese cooking wine Hua Tiao/Shao Hsing
- 150 grams round dumpling skins
- Process half of the prawns in a food blender for a few seconds to get finely minced prawn meat. For the remaining half of the prawns, chop them up roughly using a knife.
- In a bowl, add minced prawns, minced meat, water chestnuts, garlic, spring onions and the marinade ingredients at (A). Mix well to form a paste.
- Place a piece of dumpling skin on the palm of your hand. Scoop 1/2 tbsp of dumpling filling onto the centre of the skin. Add a few pieces of chopped prawns. Dab your finger in water and wet the edges of the skin with your moist finger.
- Fold the dumpling in half to form a half-crescent shape. Starting from one end and with slightly moist fingers, pleat the edges towards the centre. Repeat with the other end. Wrap dumplings until you finish all the filling.
- Blanch cabbage leaves in boiling water for about 30 seconds to soften them. Arrange softened cabbage such that there are still exposed holes at the bottom so that steam can enter the basket. Place dumplings on the cabbage without them touching one another.
- Wet the steaming cloth and wring lightly. Drape the cloth over the dumplings to prevent condensed steam from dripping onto the dumplings. Cover with lid then fold in the 4 corners of the cloth over the lid.
- Steam on high heat until the dumplings are cooked, about 10 minutes. Steam in batches. Serve with black vinegar and finely shredded ginger or chilli sauce.
(Get more photos, cooking notes and ingredient list on page 2)
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