- Prep Time:1h 10m
- Cook Time:15m
- Total Time:1h 25m
- Serves: 2
- Yield: 8 potstickers
For the filling
- 1 tsp. oil
- 1 tbsp. ginger, grated finely
- 1/4 c onions, diced
- 1/4 c bell pepper, diced
- 1/2 c cabbage, grated
- 1/2 c carrot, grated
- 1/4 tsp. white pepper powder
- 1 tsp. Ching's All-in-one stir-fry sauce (substitute with soy sauce)
- 1 stalk of spring onion, sliced finely
- Salt to taste
For the dumpling dough
- 1/2 c all-purpose flour + more for rolling
- 1/4 c hot water
- 1/4 tsp. salt
To cook the potstickers
- 1 tsp. oil
- 1/4 c water
Prepare the dough
- Combine the flour, salt and water to form a dough. Knead for 5 minutes until a smooth, soft dough is formed than springs back when touched.
- Place in a clean bowl, cover with a damp cloth and let it rest for about an hour.
Make the filling
- Heat oil in a pan and when warm, add the ginger and fry till fragrant and soft. Maintain the heat at medium-high.
- Add the onions and bell pepper and sauté until slightly cooked, but still has it's crunch.
- Add the cabbage and carrot and sauté, making sure any water that wilts off the vegetables evaporates quickly.
- Season with white pepper, salt and stir-fry sauce.
- Once the filling is dry (and not soggy with sauce), remove from heat and let cool completely. Stir in the spring onion.
Shape the dumplings
- Take the rested dough and fashion it into a long roll about 10-15 inches long by rolling it on a clean counter.
- Cut it into 8 equal pieces, and return to the bowl, keeping it covered at all times.
- Take one piece and roll it into a circle, with the ends thinner than the center.
- Place 2 tsp of filling in the center. Fold over and seal the center by pinching it close. Crimp up the sides and seal tight.
- Place on a baking tray lined with wax paper and dusted with flour. Repeat with the remaining dough.
Cooking the potstickers
- Heat oil in a pan and place the prepared dumplings, taking care to ensure they are not touching each other.
- Fry on medium heat until the bottoms turn golden brown.
- Pour water into the pan from the sides (not on the dumplings) - there will be splatter, so beware! - cover and let cook on medium-high heat for a minute until the tops turn translucent.
- If there is more water, uncover and let it evaporate off. Keep an eye to make sure the bottoms don't burn.
- Remove from heat and serve hot!