Recipe by Ian Magary
One of our favorite Dim Sum items from Yank Sing Restaurant in San Francisco. Japanese restaurants often call them gyoza, however very few actually spend the time to cook them right. Most places offer steamed or fried. The best way is to pan fry them in a tiny bit of oil, then pour in water and let them steam cook until the water disappears. This recipe shows you how to do just that! The recipe for making your own wrappers is included, and more fresh (if you have a tortilla press) however, I usually get my wrappers at an Oriental Foods store, or in a pinch I ask for the wrappers from a local restaurant that makes them. If you buy them look for this brand / type: Twin Marquis Dumpling Wrapper (Shanghai Style). Don't try to use the wonton skins; they don't turn out the same (believe me I've tried...) Shanghai style dumpling wrappers or make your own which is simple, but a little more time consuming... I'll upload a picture of the wrapper and process shortly.
For the Pot Sticker Wrappers (War Teep Pay) makes 36 wrappers
- 709.77 ml all-purpose flour
- 2.46 ml salt
- 236.59 ml warm water
For the Pot Sticker (War Teep) Filling
- 4 dried black dried Chinese mushrooms
- 226.79 g ground pork
- 59.14 ml scallion, minced
- 4.92 ml gingerroot, minced
- 29.58 ml chicken stock
- 1 egg, beaten
- 14.78 ml soy sauce
- 9.85 ml sesame oil
- 0.59 ml white pepper, ground
- 9.85 ml oyster sauce
- 14.79 ml dry sherry (Shao Hsing wine)
- 473.18 ml napa cabbage, finely chopped
- 4.92 ml salt
- 44.37 ml canola oil
- 118.29 ml hot water
Directions See How It's Made
- For the wrappers:.
- Put flour and salt into a food processor bowl with metal blade attached and affix the cover.
- Turn on the motor and slowly begin adding water through the chute until dough forms into a loose ball around the blade. You may not need all the water --
- Place dough on a lightly floured surface and knead for about a minute.
- Shape into ball and place in a bowl covered with plastic wrap for 30 minutes at room temperature.
- Place the dough on a lightly floured surface. Divide into thirds. Return 2/3rds to the bowl and cover with a damp cloth.
- Roll the remaining third into a cylinder about 12 inches long by 1 inch wide. Cut into 1 inch pieces.
- Either press each piece with a tortilla press or place a piece of dough between your hands with the cut sides against the palm and squeeze flat.
- Using a small tapered rolling pin roll the dough out to 2-1/2 inch diameter keeping the center thicker than the edges.
- Repeat with the remaining wrappers, placing them on a floured plate and cover with a damp towel until ready to use.
- For the Filling:.
- Soak the dried mushrooms in warm water that covers them for about 30 minutes or until soft and pliable. When reconstituted, squeeze out the excess water and mince. The packaging for these mushrooms usually gives a quicker way to reconstitute using boiling water.
- Place ground pork in bowl, add mushrooms, scallion, ginger and chicken stock. Mix well.
- Add the remaining filling ingredients minus the cabbage and salt (will be added later) and the canola oil and water (used for cooking). Mix well until tacky. Cover and refrigerate for 2 hours.
- Place the chopped cabbage in a bowl and sprinkle with the salt. Mix by hand and set aside for 10 minutes.
- Place the cabbage in a kitchen towel or strong paper towel and squeeze out the excess water. Set aside.
- Prepare pot sticker wrappers.
- Mix reserved cabbage into filling mixture just before making the dumplings.
- Assembly Instructions:.
- Have a small bowl of water near at hand, a plate and oiled cookie sheet for the dumpling assembly.
- Place a heaping teaspoon or desired amount of filling into the center of the wrapper.
- Rub a thin line of water from a bowl around the edge and fold in half making a half moon shape.
- Starting from one end, pleat one edge of the dough in an over-lapping fashion and pinch to seal. The shape will turn out to be a slightly off center crescent. Place on an oiled cookie sheet until ready to bake or freeze. See uploaded pictures for a better idea of what the end product looks like.
- Cooking Instructions:.
- Heat a heavy frying pan to hot over medium heat and coat the bottom with one tablespoon of canola oil.
- Off heat, arrange the dumplings in the pan flat side down, allowing space between each.
- Pan-fry the dumplings at medium heat until the bottoms turn light golden brown. Pour in hot water, cover immediately with a slightly cocked lid and cook for 5 to 6 minutes. All water should evaporate.
- Pour in remaining 2 tablespoons of oil (do not pour onto dumplings). Fry uncovered until the undersides of the dumplings are golden brown and crisp.
- Serve with your favorite soy sauce / chili pepper oil / vinegar dip. See Recipe #469900 #469900 for the ingredients / instructions.