手工鍋貼 
Handmade Potstickers
Cookpad Online Cooking Class, Session 3 - Practical 02
Although I spent quite a bit of time rolling out the dough, the potsticker wrappers turned out wonderfully chewy and delicious—definitely worth the effort to make them by hand! When served, the crispy, lacy bottoms and juicy, flavorful filling were a big hit with my family!
*Special thanks to Vina from Jipin Noodle House for her guidance!
*Feel free to visit the "Note-a-licious" blog!
https://note-a-licious.blogspot.com/
Handmade Potstickers
Cookpad Online Cooking Class, Session 3 - Practical 02
Although I spent quite a bit of time rolling out the dough, the potsticker wrappers turned out wonderfully chewy and delicious—definitely worth the effort to make them by hand! When served, the crispy, lacy bottoms and juicy, flavorful filling were a big hit with my family!
*Special thanks to Vina from Jipin Noodle House for her guidance!
*Feel free to visit the "Note-a-licious" blog!
https://note-a-licious.blogspot.com/
Cooking Instructions
- 1
Mix the all-purpose flour and salt together. Pour in the hot water and stir clockwise with a spoon or chopsticks. Once the hot water is absorbed, add the cold water and continue stirring clockwise until the dough looks like coarse crumbs. Knead the dough by hand until it comes together. Cover with plastic wrap and let it rest for about 15–25 minutes. (If the dough feels too dry while kneading, add a little more cold water to adjust the texture.)
- 2
While the dough rests, combine all the filling ingredients in a bowl. Mix well until sticky, then refrigerate until ready to use.
- 3
Divide the rested dough into 4 equal pieces. Roll each piece into a long rope and cut into small pieces (I cut each rope into 10 pieces). Place the dough pieces in a bag with some flour, shake to coat evenly, and leave them in the bag until ready to use.
- 4
With the cut side facing up, press each dough piece into a round with your palm. Use a rolling pin to roll each into a thin circle. Repeat for all pieces, placing the finished wrappers on a floured plate to prevent sticking. (Cover unused wrappers with plastic wrap to keep them from drying out.)
- 5
If needed, moisten the edge of a wrapper with water. Place a spoonful of filling in the center, fold the wrapper in half, and pinch the center to seal. Place on a plate or work surface.
- 6
Using your index and middle fingers, gently pull and press the edges outward and downward to seal the filling inside. (Your fingers will be standing on either side of the potsticker as you do this.)
- 7
Repeat steps 5–6 until all potstickers are assembled.
- 8
Mix the flour and water for the slurry. Heat a skillet and add a little vegetable oil. Arrange the potstickers in the pan, fitting as many as will fit comfortably.
- 9
When you hear sizzling, spoon the flour-water slurry over the potstickers (enough to cover about half their height). When the slurry starts to bubble vigorously, cover the pan and reduce to medium-low heat.
- 10
Cook until the slurry has evaporated and the bottoms are golden and crisp. Remove from the pan and serve.
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