One can make pot stickers or jiao zi at home quite easily. You just need to make the skin first. You can learn to make it and by trial and error, you can do it!!
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- Up to 1 1/4 cups cold water
- Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough.
- Knead the dough into a smooth ball.
- Cover the dough and let it rest for at least 30 minutes.
- To make the dumpling dough, knead the dough until it forms a smooth ball.
- Divide the dough into 60 pieces. Roll each piece out into a circle about 3 inches in diameter.
Or you can just go to the market and buy the wantan wrappers.
Ingredients
- 1/2 pound ground pork
- 1/2 medium head cabbage, finely chopped
- 1 green onion, finely chopped
- 2 slices fresh ginger root, finely chopped
- 2 water chestnuts, drained and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon white sugar
- 1 teaspoon sesame oil
- 1 (14 ounce) package wonton wrappers
- 5 tablespoons vegetable oil
- 3/4 cup water
- 1 tablespoon chili oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Directions
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
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