Pan-fried dumpling is also known as potsticker or gyoza in Japan. The dumplings can be stuffed with either pork or chicken and vegetables.
Fillings
mix flour, salt and water to prepare for the wrap
Slightly flour surface to prevent them from sticking together.
Fold half the edge of the circular dough and automatically it forms a pocket-like wrapper.
The number of folds can vary from 6 to 8, all up to you!
The number of folds can vary from 6 to 8, all up to you!
Fill in the stuffing using a teaspoon, dont be too greedy :) Add the filling just below the edge of the pocket. Too much of the filling will result in overflow hence difficulty in enclosing the pocket.
Use finger to fold up the edge of the wrapper.
Pan-fry the dumpings
Turn the dumplings and brown the other side for another 2 min.
Add the remaining 1/2 cup of starch water. And wait till the crisp is formed.
They are done and can be served with dipping sauce.
The dipping sauce is usually chopped garlic with vinegar, or shredded ginger with vinegar.
The dipping sauce is usually chopped garlic with vinegar, or shredded ginger with vinegar.
The dumplings can be frozen. If I have a gathering during weekend, I usually prepare the dumplings during weekdays and pan-fried the frozen dumplings when needed. To freeze the dumplings, we must put them on a tray (as shown). Make sure there is enough space and they don't touch each other. Put the tray into the freezer for 20 minutes till the skin of the dumplings hardened. Then they can be put into a plastic bag without sticking together! No need to defroze the dumplings when they are cooked, but the cooking time will be longer.
