Northern-Style Pot Stickers
Compilation of ingredients and preparation methods for Northern-style potstickers
Ingredients
flour
500g
minced donkey meat
250g
chives
300g
soy sauce
15g
cooking wine
10g
fine salt
4g
MSG
2g
minced ginger
5g
sesame oil
30g
chicken broth
100g
peanut oil
25g
Instructions
1
Step 1
Mix the flour with boiling water to form a scalded dough.
2
Step 2
Add the soy sauce, cooking wine, chicken broth, fine salt, MSG, minced ginger, and 20g of sesame oil to the meat filling and mix well, then stir in the chopped chives until evenly combined.
3
Step 3
Knead the dough until smooth, roll it into a long strip, pinch off pieces weighing about 13g each, flatten them, and roll each into a round wrapper. Place a portion of filling on each wrapper, fold the dough in half, pinch the middle firmly closed, and leave an opening at each of the two corners unpinned. Set the finished dumplings flat.
4
Step 4
Heat a flat pan, brush it with a thin coat of oil, arrange the pot stickers in the pan, drizzle a little peanut oil and cold water over them, and cover to pan-fry. After 6-7 minutes, when the water has evaporated, uncover, drizzle some sesame oil, re-cover and let them steam briefly, then uncover again and use a spatula to transfer them to a plate. Tip: The dough should be of medium softness and firmness. Add the chopped chives just before assembling to prevent them from releasing liquid.
