These dumplings are simple to make, crispy on the bottom and delicious!
This is a slightly different version of the famous gyoza, with the ends open. Simple yet impressive, especially given this includes making the wrappers from scratch!
Servings
18 dumplings
Prep time:
40min
Cook time:
25min
Difficulty:
Easy
Ingredients
For the dough:
- 75g plain flour and a bit extra for the surface
- 75g white flour
- 1 tsp vegetable oil
For the filling:
- 125g minced beef
- 10g fresh chives (around half a supermarket pack)
- 1 spring onion
- 1tsp light soy sauce
- 1tsp Shaoxing wine
- 1/2tsp sesame oil
Plus 3tbsp vegetable oil for cooking
We served these alongside other dumplings as part of our Dumpling feast- they are great for sharing, and don’t take too long to make.
You can serve these with Chinkiang vinegar and some light soy sauce.
This recipe is inspired by Fuchsia Dunlop’s Every Grain of Rice– an excellent book from which we’ve cooked on many occasions, and one we would very highly recommend!
Step by Step Instructions
Step 1
First, prep the ingredients for the dumplings. Finely chop the chives and the spring onion. In a small bowl, combine the minced beef, chives, spring onion, soy sauce, Shaoxing wine and sesame oil. Mix well and set aside.
Step 2
Next, prepare the dough. We used our Kenwood for this but you can do this by hand. Combine the two flours, add 120ml of boiling water, and add the 1tsp of oil. Knead using the dough hook, until everything is mixed well. Cover with a towel and let rest for 20 minutes.
Step 3
Once the dough has rested, sprinkle some flour onto the work surface, then knead the dough briefly. Divide the dough into 2 sections, and then divide each into another 8/9 sections. When we made these, we managed around 18 sections (making 18 dumplings). For each, flatten into a round disk.
Step 4
Into the middle of each disk, place around 1/2 tsp of the mince filling. Add some water around the edges, then bring up the sides and pinch in the middle- as you can see in the photo.
Step 5
Repeat for the remaining disks. Once done, heat up a pan on a medium-high heat, then add the 3tsp vegetable oil into the pan, making use the bottom is completely covered. Then add the popstickers one by one. Fry the popstickers, uncovered, for 4-5 minutes, until the bottoms are golden, but making sure they do not burn.
Step 6
Remove the pan from the heat, then carefully pour in 100ml of hot water, pouring it around evenly. Cover with a lid, and let the dumplings cook for another 5 minutes, until the water should evaporate by then.
Step 7
Once the water has evaporated, you can remove the dumplings from the hob and they are ready to serve. Enjoy!
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