Chinese Pot Stickers

During school I befriended a girl from Qingdao. Her husband is a great cook. Learning I love cooking and Chinese foods, she shared me a great skin recipe for pot stickers, which is the following recipe I am blogging now 🙂

Filling:

1 1/2 cup ground beef
1/2 medium onion, thinly sliced or chopped
1 garlic, minced
seasonings
a little oil

Heat oil, saute garlic and onion, mix in ground beef, cook until brown, add in seasoning, cook more until well done, set aside to cool down.

Skin (This is fairly easy and quick to make)

A little more than 1 cup of all purpose flour
cold water from the tap, enough to mix with the flour

Mix flour and water, until pliable, cover with plastic, let rest for half hour

Dipping Sauce

A little of soy sauce
A little of sesame oil
1/2 tsp minced garlice
2-3 tsps sugar
Enough water
salt
A little of vinegar

The amount is depending your taste bud actually; that is why I typed a little of this and enough 🙂 Bring all ingredient to boil; set aside to cool down. This can be kept in the fridge for a week.

Once your skin dough is rested, roll thinly, place beef in the center, seal. Repeat step until all dough used up.
Heat non stick frying pan, place pot stickers, fry without oil until a little brown; turn them over, and add enough water to steam them.
Serve with the dipping sauce!

Pot Stickers

Ingredients

Filling

  • 1 1/2 cup ground beef
  • 1/2 medium onion thinly sliced or chopped
  • 1 garlic minced
  • seasonings
  • a little oil

Skin

  • A little more than 1 cup of all purpose flour
  • cold water from the tap enough to mix with the flour

Dipping Sauce

  • A little of soy sauce
  • A little of sesame oil
  • 1/2 tsp minced garlice
  • 2-3 tsps sugar
  • Enough water
  • salt
  • A little of vinegar

Instructions

Filling

  • Heat oil, saute garlic and onion, mix in ground beef, cook until brown, add in seasoning, cook more until well done, set aside to cool down.

Skin

  • Mix flour and water, until pliable, cover with plastic, let rest for half hour
  • Once your skin dough is rested, roll thinly, place beef in the center, seal. Repeat step until all dough used up.
  • Heat non stick frying pan, place pot stickers, fry without oil until a little brown; turn them over, and add enough water to steam them.
  • Serve with the dipping sauce!

Sauce

  • The amount is depending your taste bud actually; that is why I typed a little of this and enough 🙂 Bring all ingredient to boil; set aside to cool down. This can be kept in the fridge for a week.
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