I made another batched of Sichuan version’s Pot-Sticker Dumplings With Chicken Stock recently. This time around, I also attempted to make the dumplings’ wrappers too. It worked out well as it was actually pretty easy to make wrappers. I must admit the dumplings do taste so much better. Try it yourself and let me know if you agree with me.
Recipe adapted from Sichuan Cookery by Fuchsia Dunlop
Pot-Sticker Dumplings With Chicken Stock-ji zhi guo tie
Peanut Oil or Lard
For the Pastry/Wrapper
250 g Plain Flour
¼ tsp Sea Salt
150 ml Water
For the Stuffing
A 20 g piece of fresh Ginger, unpeeled
1 Scallion, white part only
150 g Minced Pork
60 to 70 ml Cold Chicken Stock
1 ½ tsp Shaoxing Wine
¾ tsp Sea Salt
½ tsp White Sugar
6 to 8 twists of Black Pepper Mill
1 ½ tsp Sesame Oil
4 Tbsp Soy Sauce
2 Tbsp Chinese Black Vinegar
1 Tbsp Sesame Oil
1 Stalk Scallion, chopped
Crush the ginger and scallion with the flat side of a cleaver blade or a heavy object, and leave to soak for 5 to 10 minutes in 50 ml of cold water.
Make the stuffing: Place the pork in a bowl. Add the fragrant soaking water from the ginger and scallion, discarding the pieces, and mix well until it has been absorbed. Gradually pour in the chicken stock, mixing well to allow the pork to absorb it. You should end up with a loose, moist stuffing. Add all the seasonings and mix well.
Make the pastry: Combine the flour and salt in a large mixing bowl and make a well in the center. Bring the water to the boil, remove it from the heat to let is stop bubbling and then pour it on to the flour. Mix in quickly with the handle of a wooden spoon. When the mixture is cool enough to handle, transfer it to a work surface and knead to a smooth dough.
Make the wrappers: Working on a lightly floured surface, break the dough into two or three pieces. Roll each one out into a sausage about 2cm thick. Break off 15g pieces and flatten them with the palm of your hand. Roll the flattened pieces into circles about 6cm in diameter.
Place about a teaspoon of stuffing into the center of each dumpling skin. Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches/pleats. Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.
Cook the dumplings: Heat a heavy, flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour enough oil to coat the surface generously. When the oil is nice and hot, arrange all the dumplings in the pan on neat rows. Drizzle them with warm water-2 to 3 tablespoons for every 5 dumplings. Cover the pan with a lid and steam over a medium heat for 4-5 minutes. Then remove the lid to allow the steam to escape, drizzle the dumplings with a little oil (about ½ Tbsp for every 5 dumplings), replace the lid and fry for 2-3 minutes more, until their bottoms are toasty and golden brown. As the dumplings cook, move the pan around the hot plate to brown them evenly. To serve, remove them with a spatula and turn them upside down on to a serving plate, so you can see their golden bottoms. Serve immediately with dipping sauce, if desired.