Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 16 2020
Around The Globe - China - Chicken potstickers with a crispy skirt
Image From redhousespice.com
Potstickers refer to Chinese dumplings which are pan-fried instead of being boiled or steamed. I
250 g all-purpose flour, see note 1
70 g boiling water
60 g tap water
For the filling
300 g minced chicken/minced turkey
100 g canned sweetcorn
50 g carrot, grated
3 shiitake mushrooms, finely chopped, fresh or rehydrated dried ones
2 stalks scallions, finely chopped
1 tsp minced ginger
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 pinch ground Sichuan pepper, or five-spice powder, white pepper
1 tsp salt
For the slurry (for frying 10 at a time)
1 tsp cornstarch
½ tsp all-purpose flour
100 g water
¼ tsp vinegar
For frying
cooking oil
Make the dough
In a mixing bowl, gradually add hot water to the flour. Mix with chopsticks/spatula.
Then add tap water. Combine and roughly knead into a dough.
Leave to rest (covered) for 10 minutes then knead again until very smooth.
Cover and rest for a further 30-60 minutes until it becomes soft.
Mix the filling
Add all the ingredients for the filling into a mixing bowl.
For an even distribution of ingredients, use your hand to rub and mix (wear a food-prep disposable glove if you wish).
Roll the wrappers
Divide the dough into three parts.
Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
Press each piece into a small disc with the palm of your hand.
Use a rolling pin to flatten it into a thin disc (Please refer to my tutorial video below). Dust with flour if it sticks
Assemble the potstickers
Place a spoonful of the filling in the middle of a wrapper.
Fold the wrapper into a half-moon shape.
Pinch and seal the potsticker along the edge while leaving the two corners open.
Repeat to finish the rest. Remember to lightly flour the surface on which you place the assembled potstickers.
Mix the slurry
Mix all the ingredients for the slurry until well combined (no lumps can be seen). Set aside.
Fry the potstickers (see note 4)
Place a frying pan over high heat. Pour in oil (about 1 tbsp for every 10 potstickers). Then add the potstickers.
When the bottom of the potstickers turns golden, pour in the slurry (stir well beforehand) then cover with a lid.
Leave to fry (remain high heat). Uncover when most of the water evaporates.
Continue for 30 seconds or so until the skirt looks dry and crispy (do not burn though).
Use a serving plate to cover the potstickers. Turn the frying pan upside down to transfer the potstickers onto the plate (the crispy part facing up). Serving warm with homemade chilli oil or a dipping sauce.
Freeze uncooked potstickers
Place assembled, uncooked potstickers on a tray lined with parchment paper (or dusted with flour). Put into the freezer.
When completely frozen, transfer them into an airtight plastic bag/container. Use within three months.
Cook frozen potstickers
Without defrosting, pan fry the frozen potstickers following the same instructions above. Make sure you increase the quantity of the slurry by 50%.