Minced Pork Pot Sticker 锅贴

  
A friend of mine taught me how to make this pot stickers more then 15 years ago. I seldom make them as I find it too much work, especially making the wrapper from scratch.  But nowadays I just buy the ready made wrappers from the shops, that really cut down a lot of time, though wrapping them in also quite time consuming.  The good thing about this is it can be freeze till ready to cook, good for a quick meal if you don’t have time to prepare a proper meal.  I usually make double the portion and freeze it as each time my son eats 20 pieces in one sitting! 

Ingredients:

Minced pork 500g

Chives 200g, chopped

Seasoning:

2 tablespoon light Soya sauce

1 teaspoon Salt 

1/2 teaspoon Dark soya sauce

4 teaspoon Sesame oil 

2 tablespoon. Oil 

Method:

Put the minced pork in a big bowl, put in the soya sauce and stir well (use 4 chopstick and stir in one direction only)

Put in the rest of the seasoning one at a time and stir well before adding the next seasoning

Put in the chives and stir well

 
Gyoza wrapper ingredients:

Plain flour 225g

Water 125ml

Method for the wrapper:

Put the flour in a bowl, add the water slowly then knead into a dough

Use a damp cloth to cover for 10 mins then knead again

Repeat step 2 till and knead till dough is smooth and soft

Put flour on the working table to prevent dough sticking on the table

Cut a portion of the dough and press till long cylinder shape and the roll it

Cut into small pieces and roll it with the rolling pin till circle shape

Put in enough meat mad seal tightly . Place them on a plate that sprinkle with flour or a tray line with baking paper 

  
Put in the freezer and freeze well before storing them in freezer bag

Dipping sauce:

Black vinegar with finely sliced ginger 

To cook:

(Do not thaw the pot stickers) 

Heat oil in pan and fry the base only, when is light golden brown add 100ml of water, cover and reduce the heat slightly and cook till water is absorb and dumpling is golden and crispy. Serve immediately.