Jiaozi is the hypernym for Chinese dumplings, which are fried, steamed, or cooked. The potsticker dumplings are fried and steamed and are called guotie. Today, I’ll share with you this very special recipe for Potsticker Chinese Dumplings Jiaozi I learned years ago.
The recipe for potstickers isn’t that difficult; the only trouble is to fold them nicely, which needs a bit of skill. Check out the very easy recipe here.
Potsticker Chinese Dumplings JiaoziPrint Recipe
- Oil or clarified butter (ghee) to fry
- 1 pack of dumpling wrapper, dumpling dough
- 250 grams of shrimps
- 250 grams of ground pork
- 1/2 stem of leek, finely minced
- 2-3 centimeters of fresh ginger, finely minced
- 2 teaspoons of light soy sauce
- 1 teaspoon of dark soy sauce
- 1 teaspoon of rice wine
- 1 teaspoon of mirin (sweet rice wine)
- 1-3 dashes of toasted sesame oil
- 1 tablespoon of finely minced Chinese chives
- 1 tablespoon of finely minced carrot
- 1 tablespoon of finely minced wood ear (black fungus) mushrooms
- Roll out the dumpling dough as thin as possible and cut rounds out of it.
- Peel and devein the shrimps and mince them with a sharp knife to a smooth paste. Do so with the ground pork and mix shrimps, pork, and all other ingredients together.
- Put about 1 teaspoon of the filling in the middle of the dumpling wrapper and fold it, like shown in the video.
- Use a little bit of cold water to close the dumplings. Heat oil or clarified butter (ghee) in a pan and fry the dumplings until they get a golden crust, then add about 100 ml of water and cover the pan with a lid.
- Steam the dumplings for about 5 minutes or until nearly all water is gone. Open the lid and let the dumplings cook until all water is gone.
- Remove the dumplings carefully; they will stick a bit to the pan, so now You’ll know why they’re called potstickers. Serve them with Chinese dumplings dipping sauce as an appetizer, starter, or just as a delicious snack.