- Food and Cooking»
- World Cuisines»
- East Asian Cuisine
Peking Pan-fried Dumplings (Potstickers)
What is the Chinese New Year?
- Chinese New Year - Wikipedia, the free encyclopedia
- Chinese New Year:2012 is Year of Dragon. 2011 is Year of Rabbit. 2010 is Year of the Tiger. 2009 is
Chinese New Year.2012 is Year of Dragon.2010 is Year of the Tiger. 2009 is the Year of Ox; 2008 is the Year of Rat; 2007 is Year of Pig 2006 is Year of Dog. 2005 is Year of Rooster. 2004 is Year of Monkey. 2003 is Year of Goat (sheep, ram). 2002 is Y
Peking Pan-fried Dumplings (Potstickers)
Pan-fried dumplings (potstickers) are served throughout the entire year in China but they are especially served during the Chinese New Year. Because these dumplings look like golden ingots that were used for money during the Ming dynasty, they are believed to bring prosperity.
These dumplings can be filled with various meats or shrimp and vegetables and they can be eaten for breakfast, lunch or supper. This particular recipe calls for ground pork and Napa cabbage.
There is also a recipe for making the dough since wonton wrappers are not well suited here. Making the dumplings themselves, is a little tricky, but if you look at the photos, it should become apparent just how to pinch the pleats in the dumplings.
Ingredients for the Filling:
8 Oz. of Napa Cabbage
8 Oz. of Ground Pork
2 Scallions (minced including the green part)
¼ Teaspoon Sugar
¼ Teaspoon Salt
2 Teaspoons Dry White Wine
2 Teaspoons Thin Soy Sauce
6 Tablespoons of Oil
- Steam the Napa cabbage over water for 10 minutes until it is tender. I don’t have a steamer, so I use a colander in a large pot with water in it and a cover.
- Mince the cabbage and squeeze out the excess water.
- Mix the cabbage with the other filling ingredients (except for the oil) and store the mixture in the refrigerator while you prepare the dough.
Ingredients for the Dough:
2 Cups of All-purpose Flour
½ Cup of Cold Water (approximate)
¾ Cup Boiling Water (approximate)
- Place one cup of flour in one bowl and add the cold water a little at a time. Mix and knead the dough until it is smooth
- Place the second cup of flour into a second bowl and gradually add the boiling water. Mix and knead that dough until it is smooth.
- Mix the hot and cold doughs together and knead until you get homogenized, elastic dough. Cover it with a damp cloth and let rest for 15 minutes.
- Roll the dough into sausages that are about one inch in diameter. And pinch off walnut sized pieces. There should be about 18.
- Flour each ball and roll it into about a three-inch circle.
- Place a tablespoon of filling in the center of each circle, fold it in half and pinch about a dozen small pleats around the edges. Look at the photos to see what each dumpling should look like.
- Place 2 Tablespoons of oil in a large skillet and arrange the dumplings evenly around the pan in one layer.
- Add about a half-inch of water, cover the skillet and simmer for three minutes.
- Using the cover, carefully drain off the liquid.
- Add the remaining 4 tablespoons of oil, recover the pan and cook over medium-low heat until the bottoms of the dumplings are crisp and brown.
- Serve with Soy-Vinegar Dip or Soy-Chili Dip.
Soy- Vinegar Dip:
Mix 4 tablespoons of Chinese red vinegar with 2 tablespoons of thin soy sauce.
Soy- Chili Dip:
Mix 4 tablespoons of black soy sauce with 2 tablespoons of chili oil.
How to Make Potstickers
How to make pot sticker wrappers
How to make potsticker wrappers - (Part 2)
More Chinese recipes by rjsadowski
- Chinese Spring Rolls versus Egg Rolls
Most Chinese restaurants in America serve egg rolls which are made with egg roll skins cut from noodle dough. In China they serve spring rolls made from thin, crepe like wrappers. Egg rolls often contain cabbage and other uninteresting ingredients. S
- Chinese Egg Fu Yung
In China, fu yung is the name of a pretty white or light yellow flower. Therefore, many Chinese egg dishes are called eggs fu yung. Since the 1930s, Chinese chefs have served egg fu yung dishes in America. They usually consist of egg patties filled w
- Fried Rice with Shrimp and Chinese Sausage
Chinese fried rice is a good way to use up leftover rice, meat or seafood from the previous day. Add some garlic, scallions, scrambled egg and some bean sprouts or peas and you have a tasty meal. This recipe uses shrimp, dried Chinese mushrooms and C
- Chinese Stir-fry Cooking Made Easy - Moo Goo Gai Pan...
Chinese stir-fry cooking can be easy and fun. You don't need a wok or special utensils, just a large frying pan and a spatula. This article contains complete instructions on how to get started and includes recipes for Beef with Peppers and Moo Goo Ga
- Chinese Moo Shu Pork (Chinese Style Burritos)
Moo shu pork with Mandarin pancakes was introduced into Chinese restaurants in America in the late 1960s. This Chinese style burrito originated in the northern province of Shandong. Shredded pork is cooked with mushrooms, cloud ears, tiger lilly buds
- Chinese Sweet and Sour Pork Stir-Fry
Every Chinese restaurant in America has their own recipe for sweet and sour pork. Most of them contain pork, pineapple, bell pepper, water chestnuts, bamboo shoots and scallions. The difference between them lies in the sauce. In America,ketchup is no
- Fusion Cooking - Chinese Inspired Meatloaf
Are you tired of the same old meatloaf? Are you looking for something entirely new? Try this Chinese inspired meatloaf recipe. Made with pork, beef, Chinese mushrooms, water chestnuts, scallions and Panko bread crumbs; this tasty meatloaf is glazed w
- Sichuan Spicy Beef Stew (Chinese Comfort Food)
Sichuan has more beef dishes than most other Chinese provences and their spicy beef stew is considered to be comfort food. Made with star anise, Sichuan peppercorns and chili bean sauce it is slowly simmered until you get a tasty, spicy but not too h
- Chinese Chicken in Wine Sauce - Imperial Concubine C...