Hope you are having a great week? ....I certainly am!
- 1 cup of minced meat
- 1/2 cup of shrimps/prawns
- 1/2 cup coriander
- 1tsp salt
- 1tsp pepper (fresh or dried)
- 1tsp chopped garlic
- 1tsp chopped ginger
- 1-2 Mushrooms (optional)
- 1.5 cups of flour
- 1 cup of hot water
- 1tsp of salt
- Rolling pin
- Cling film
- A cup or cookie cutter
- Frying pan (with a cover or a large plate)
- 1/3 cup of water
- 2 Tbsp of oil
- To make the dough, put the flour into a clean bowl, add the salt and mix. Gradually add the hot water into the flour, and mix to form a dough. Knead the dough on the work surface very well, and ensure it is not too sticky (add a little flour if it is). The dough should spring back when pressed. Place in a cling film to prevent it from drying out.
Dough covered with cling film
- Add all the filling ingredients into a food processor, and pulse until its well combined, then transfer into a bowl.
Coriander, mushroom, shrimps, beef mince, pepper (filling)
Filling in the food processor The filling pulsed
- Roll out the dough (use half) with a rolling pin, until its about a millimetre thin. Use a cookie cutter to cut out large circular shapes from the dough.
Circular shapes cut out of the rolled dough
- Taking one of the circular dough pieces into the palm of your hands and place a teaspoon of the filling in the centre of the dough.
- Dip a finger into the extra cup of water, and create a seal round the edges of the dough. Then use your other hand and press both edges together and crimp.
Crimping the edges together
- You can make pleats with the dough for a more decorative look. Do this for all the others.
Pleats on the dough
- Add about 4 tablespoons of water and 2 tablespoons of oil into the frying pan and place it on low to medium heat.
- Add the potstickers into the pan, and cover it. Allow it to steam for about 3 minutes.
Steaming the potstickers
- Remove the cover and allow the water to evaporate, leaving the oil in the pan.
The water evaporating from the pan
Golden brown potstickers
- Once this is done, remove the potstickers from the pan, and serve.
- Potstickers can be served with a variety of sauces, from regular soy sauce, to teriyaki. But I used my Sweet and Sour sauce (recipe would be shown in the next post).
- 3-4 minutes is enough for the meat to cook by steaming because the dough wrapper is thin enough.
- You can use any combination of meats you like as your filling.