Monday, 7 January 2013

Potstickers - Guo Tie (with the Happy Call Pan)


This is an amazingly simple recipe for the Potstickers (Guo Tie) skin. The result is quite similar to those sold outside! It's totally worth the effort. For the ingredients, you can put anything you like inside. Bear in mind for vegetables, they need to be cooked first before wrapping. For meat, you can use raw ones since the steaming process when you cook the potstickers will also cook the meat. Most importantly, the ingredients need to be dry. Best if there is no seeping liquid.

Ingredients (to make 15 pot stickers):
150g of Hong Kong Flour
100ml of warm water
A pinch of salt and sugar

Mix all ingredients into a soft dough. It is ok if the dough sticks to your hand. Let it rest for 15 - 30 minutes before kneading it on the table (remember to dust the table with flour first!). Divide the dough into portions and roll it out as thin as you can manage. Cut the dough with a round cutter. Or in my case, i just used a small bowl to cut the shape.

I suggest rolling out the dough and wrapping it concurrently for best results. If you wait until you cut out all the skin, they may end up sticking together despite being dusted with flour. It'll be great if you can rope in a helper! One to roll the dough and one to wrap. Teamwork!

Once you put the ingredients onto the skin, close it up by pinching the sides. Pan fry them with some oil in the Happy Call Pan. When they are a little brown at the bottom, add water to the pan (to cover about 1/4 height of the pan) and cover it. This will steam the skin and cook the meat (if any). When all the water has evaporated and the skin of the potstickers is soft, continue to pan fry them until the bottom is of golden brown in colour. That's when they are done! Dip them into vinegar with ginger strips. Viola! Yummy potstickers.

Potstickers - Guo Tie

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