Recipe by: Evania Marler

Source: Evania Marler

Guotie (Potstickers)/ Deep Fried Wontons / JiaoZi (Boiled Dumplings) / Siew Mai (Steamed Dumplings)with Ginger Vinegar Dipping Sauce

dumplings

Ingredients (to make any 1 of the 4 dim sums)

  • 1 packet Jiaozi skin
  • 250 g ground pork or chicken
  • 75 g carrot, finely chopped
  • 200 g Chinese cabbage, (see photo) finely chopped
  • 1 egg white
  • 2 Tbsp corn starch
  • 1 Tbsp Shaoxing (Chinese cooking wine)
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp white pepper, ground
chinese cabbage
Chinese Cabbage
chinese black vinegar
Chinese Black Vinegar
chinese cooking wine
Chinese Cooking Wine
jiaozi skins
Jiaozi Skins

Ingredients (Cooking)

  • Vegetable oil – or
  • 1 inch ginger root, thinly sliced (for the JiaoZi)

Ingredients (Dipping Sauce)

  • 1 inch ginger, peeled & shredded
  • 3 tablespoon Chinese black vinegar

Ingredients (Garnish)

  • Scallions, chopped

dumplings evania

Instructions (Making Dumplings)

  • To make the dumpling, place 1 tablespoon of filling to the center of a wrapper, then wet its perimeter, and carefully fold edges in (see photo) to make a dumpling.
  • Repeat until the filling or all wrappers are used up.
  • Cook one of four ways as follows.

Cooking Guotie / Potstickers

  • Choose a non-stick frying pan with a lid. Heat 2 tablespoon of oil in the pan.
  • Fill the pan with dumplings. Cook until the bottom of the dumplings are golden brown, about 2-3 mins.
  • Add ⅓ cup of water to the pan. Immediately close the pan with a lid, and cook for 3-4 minutes.
  • Remove the cover, if there is still water remaining, cook only until all the water has evaporated. Otherwise, the dumplings are ready.
  • Turn off heat, carefully remove them from the pan, and serve piping hot with dipping sauce.

Cooking Deep Fried Wontons

  • Deep fry wontons in oil in a wok or skillet until browned.
  • Remove from oil and place on paper towels to remove excess oil.

Cooking JiaoZi / Boiled Dumplings

  • Bring 2 cups of chicken stock and 1 inch of ginger (cut to thin slices) to a boil.
  • Add about 10 dumplings per batch and cook for 6-8 minutes until dumplings are fully cooked.

Cooking Siew Mai / Water Dumplings

  • Place dumplings in a steamer (or over double boiler) and cover with lid.
  • Steam for 10 mins until cooked through.

Instructions (General)

  • To make dipping sauce, stir shredded ginger in with Chinese black vinegar.
  • Serve any / all of the above with chopped scallions and dipping sauce.

Download PDF here: Chinese Dim Sum Four Ways Evania Marier

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