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colorful potstickers

Colourful Pot Stickers (七彩锅贴）

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Course Breakfast, Snack

Ingredients
  

Juice and colour

  • 3 medium carrots or any root vegetables to get 0.25 cup of juice heat up to almost boiling extract the juice and add some pulp if you like
  • 1 cup spinach or any leafy vegetables of any color add some or all of the pulp (to get 0.25 cup of juice) use a juice extractor, or boil the leaves for 0.5 minute then blend
  • 1 tsp charcoal powder

Skin

  • 2.5 cups plain flour
  • 1 pinch salt
  • 0.5 cup boiling water

Filing

  • 500 g minced pork
  • 2 tbsp cold water
  • 0.5 cup prawn skin
  • 1 tbsp soya sauce
  • 0.5 tsp ground white pepper
  • 1 tsp Chinese wine
  • 1 tsp sesame oil
  • 1 bunch garlic chives green onions finely chopped

Cooking

  • 0.5 cup oil any vegetable
  • 1 cup water boiling
  • 1 handful plain flour

Equipment

  • Rolling pin
  • Pot
  • Chopsticks
  • Blender

Pot Sticker Wings

  • 1 cup water
  • 1/5 cup flour

Instructions
 

Dough Skin

  • Add salt to the flour,, mix well and divide the mixture into 4 equal portions
  • Add carrot juice to one portion, spinach juice to the second, water and charcoal powder to the third and only water to the fourth portion. All the liquid must be very hot but not boiling.
  • Wrap the dough up separately to cool down while making the filings.

Filing

  • Add all the ingredients in a big bowl. Using a pair of chopsticks, stir in one direction until the meat turns sticky, about 5 minutes. I call this meat gluten. Haha

Wrappers

  • Cover the dough surface (do no knead into the dough) with corn flour.
  • Roll the dough to very thin (2mm), and then cut with a 8cm round cookie cutter. You should be able to make 45 to 50 wrappers.
  • Place the filings in each wrapper and fold up in whatever shape you like!. Watch a Youtube video, or the one below if you have never done dumplings before.
  • Make the slurry for the pot stickers by mixing the water and flour, set aside.

Cooking

  • Heat up half a bowl of oil in a flat pan until it is hot.
  • Pour it out of the pan into a bowl.
  • Turn the fire off, and then arrange the dumplings close together on the pan.
  • Add the wings slurry enough to cover the dumplings to half its height.
  • Cover the pan with a glass cover if you can find one. Otherwise, any cover will do.
  • Once the water dries up and the wings are starting to turn light brown, remove the cover quickly.
  • Add the reserved oil to the pan.
  • Let it sizzle for about 2 minutes.
  • Pour the oil out of the pan.
  • Place a plate over the gyoza while the gyoza is still in the pan and flip the pan and plate over, placing the gyoza in the plate.
  • I like to serve it with scallions, black and white sesame seeds sprinkled all over. Thinly sliced ginger in black vinegar

Notes

  • These dumplings are just as good boiled in water or steamed or fried. They are flexible.