My daughter absolutely loves pot stickers and wherever we go, if she sees them, she has to have them. I was never really a big fan as I found them very bland but it looked intriguing and maybe a bit complicated. So I decided after watching an episode of Come Dine With Me, where one of the contestants made it, that I was going to try it for myself but obviously add my Indian twist:-)
Here is my recipe and recommendations. Please try it. I was so surprised at how simple it was. Getting it into that cute shape was the most fun thing. I am also very happy because my daughter absolutely loved them and preferred my dough covering to the restaurants. Five stars for me lol!!!
I am going to try other fillings in future and I suggest you try your favourite ingredients too. I haven't tried freezing them as yet as the first batch I made was wiped out but I am keen to see if I can and check taste after.
Most are made with raw ingredients and then only cooked when it is fried and steamed. I was a bit unsure of this process for my first time so I cooked the meat but left the vegetables raw. I guess if you making a vegetarian version raw is fine. Test and see what suits you.
Recipe
Ingredients
Pastry
300g wheat flour
1/4 teaspoon salt
2/3 cup boiling water
1/3 cup cold water
Filling
200g mince
1 green chill
1 carrot, grated
half pepper finely chopped
dhania
salt to taste
chillie powder
chilli flakes
ginger, crushed
Dipping
Soy Sauce
1. Place flour and salt in a bowl and add the boiling water and stir to create crumbs with wooden spoon. I mixed very lightly just to combine the ingredients.
2. Add the cold water and form a dough. I mixed thoroughly with the spoon to create a nice soft dough and then used my fingers to scrape the sides and bring everything together. It was a little sticky so I just dipped my fingers into flour and continued.
3. Knead the dough for about 5 minutes till its smooth, soft and elastic. I removed from bowl and kneaded on a floured surface. It was more a pushing and pulling motion on the dough to smooth it out. It feels really smooth and elastic when its ready.
4. Cover and set aside. Keep covered in bowl with a dish towel for about 15 to 20 minutes. It's the perfect time to prepare the filling.
5. Fry mince in little oil with ginger and chilli. I love ginger so I added a generous amount. I use coconut oil to cook and I first fried the ginger and chilli a bit then added the mince and sautéed.
6. Cook till done not overcooked as it will cook more when steaming. When you fry and steam the dumplings later they have enough time to cook the filling so there is no need to completely cook at this point.
7. Remove mince from the stove and add grated carrots, chopped peppers, salt, chilli flakes, chilli powder and dhania. You can add any vegetables, seasoning or other ingredients that you prefer. These are my favourites.
8. Divide the dough into 2 halves and roll out one half as thin as possible. I kept half the dough in the bowl covered and I worked with the other half. Rolling out the dough is easy as it does not stick to the surface. But if it does use a little flour. Roll as thin as you can so that its not so heavy when eating.
9. Cut out circles with a scone cutter or a glass. You get quite a few circles (over 30) so if you only want to test the recipe, halve the ingredients.
10. Do the same with the other half of the dough. Mix the ends of the first batch with the second half and repeat the process.
11. Using your finger, wet the outside of the circle with water. So you can first put in the filling then dampen the edges and seal or dampen first. I found it easier to dampen, fill then seal.
12. Place a little filling in the centre of the dough. Do not use too much filling. Use a little, to get the sealing process mastered then add a little more filling to the next one.
13. Squeeze the tops together and on the right pinch 3 pleats and on the left pinch 3 pleats and seal the open ends together. This may sound complicated but its actually so easy. Once the top is squeezed then pull the dough on the right side and fold a small pleat, then two more and seal the rest of the edge together. Repeat this on the left side. You will create a pleated dumpling.
14. Once the open ends are sealed you have a dumpling now squeeze the open ends together to create a cute pot sticker. Then all you need to do is bring the two open ends together. Once you try it you will realise how easy it is.
15. Make all the pot stickers. Repeat the process till all are filled. I would recommend placing them on a floured tray or on wax wrap so they don's stick to the surface. Also, keep them apart so they don't touch each other and get stuck together.
16. Place oil in a pan and when its hot place the pot stickers into the pan. Do not overfill the pan as they could touch and stick together. I would say about 6 to 8 at a time is perfect.
17. Allow it to fry for about 2 minutes. Cover the pan and fry for about 2 minutes on high heat.
18. Then add 1/4 cup water and cover immediately. Be careful as the water will sizzle and splash.
19. Allow it to cook and steam for another 2 minutes or until the water has evaporated. Keep the temperature high or one below high.
20. Open the lid and swirl the oil around and allow it to fry for another minute or so. Check the under and if it is a crispy golden brown its ready.
21. Remove and serve hot with soy sauce for dipping.
Enjoy!!
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