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 (Printable Recipe) Ingredients 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 Dipping Sauce 4 Tbsp Soy Sauce 2 Tbsp Chinese Black Vinegar 1 Tbsp Sesame Oil 1 Stalk Scallion, chopped Method Crush the ginger and scallion with the flat side of a cleaver blade or a hea...
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