Known as potstickers in the United States, jiaozi (Mandarin) or gyoza (Japanese) is originally a Chinese dumpling that has now become popular outside of China in places like Korea, Taiwan, Japan, South-East Asia and even in the US. It is usually made to usher in the Chinese New Year but if I had it my way, I’d eat it just about every other day!
Many people make the mistake by confusing potstickers with wontons – there is a difference. Wontons are made with a thinner egg-based skin, sphere-shaped and usually eaten deep-fried or in a broth, whereas potstickers are made with a thicker water-based dough, shaped like a horn and steamed, pan-fried or boiled with a side dipping sauce. Even the traditional filling is slightly different from that of wontons – potsticker fillings utilize cabbage, spring onions (scallions), leek and chives for that lovely flavour. I got my recipe from Jen Yu over at jenyu.net with some slight modifications since I didn’t have leek or chives at hand and I didn’t want to use scrimp.
The outcome is nonetheless still flavourful and has cemented a place in my favourite food list! Yes, potstickers will definitely be a regular dish in our home! Oh, yes, we finished this while catching up on some Mind Your Language and also trying to figure out some details about air tools.
Potstickers aka Jiaozi
Beef mince meat
Dried mushrooms (soak in hot water until reconstituted/soft)
1 inch ginger
1.5 tsp sesame oil
2 tbsp corn flour
Soy sauce & pepper to taste
2 cups flour
3/4 cup warm water
(C) Dipping sauce
2 parts soy sauce
1 part vinegar (dark/white)
- Combine all ingredients in (A) and refrigerate until ready to use.
- In a large bowl mix flour with 1/4 cup of water and stir until absorbed. Continue adding water a little at a time and mixing well until dough pulls away from sides of bowl.
- Knead about 20 strokes before covering with a damp cloth & setting aside for 15 minutes. When ready, quarter the dough and roll into a cyclinder. On a floured surface, cut 3/4 inch discs from the strips.
- With each disc, form a circle with your fingers or by pressing down before rolling each circle out with a rolling disc to form a circular wrapper. Nothing too thin otherwise it could break during transferring or cooking; nothing too thick unless you like chewy thick doughs with your filling.
- Place a tablespoon of filling into the center, fold the dough into half and pleat the edges along one side like a fan.
- Place the dumplings in some oil in a pan and cook on high heat until the bottoms are golden brown. Add 1/2 cup of water into the pan and quickly cover to avoid a splattery mess. Remove the cover when the water has cooked away (the potstickers would look shiny and nearly translucent) and cook on medium/medium-high heat for another two minutes.
- Remove from heat and serve as is with the dipping sauce.
NOTE: You can also freeze these to cook for later. After the pleating, put them together on a baking sheet (make sure they don’t touch) and freeze for 20 minutes or until they are hard to the touch. Store in ziploc bags in the freezer. They ought to be able to keep for some months. Cook them as per instructions given but allow more time for the meat to thoroughly cook through.