Dec 222012
 
http://www.baronesstapuzina.com/wp-content/plugins/sociofluid/images/stumbleupon_32.png http://www.baronesstapuzina.com/wp-content/plugins/sociofluid/images/delicious_32.png http://www.baronesstapuzina.com/wp-content/plugins/sociofluid/images/technorati_32.png http://www.baronesstapuzina.com/wp-content/plugins/sociofluid/images/facebook_32.png http://www.baronesstapuzina.com/wp-content/plugins/sociofluid/images/twitter_32.png

For those of you who have followed me on this blog, you know that I have had many cooking mentors in my life: my mother, father, both grandmothers, Uncle Alfred, my second mom Alberta, and my third mom Ying. Ying is not just a cook, she is really a chef who understands the science of cooking, someone who knows if there isn’t enough leavening, if there is too much sugar or too much butter, and knows how to doctor something that was over or under seasoned. She just knows and can explain it. She was my baking science teacher and my Chinese cooking teacher. She and my Dad (z”l) taught me everything I know about Chinese cooking and I will be forever grateful.

I used to make Chinese food a lot, but I got so wrapped up in learning about other ethnic food when I moved to Israel, I put it on the back burner. Also there aren’t any good Chinese, Thai or Vietnamese restaurants here, so I don’t have much inspiration either. But lately, I have had a craving for Chinese food and so I decided to make one of my Dim Sum favorites, pot stickers. I love them steamed and fried, but decided to make pan-fried ones.

From Wikipedia:

Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travelers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society it has become common place for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go.

While dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong.

On a trip, many years ago, to Seattle, I went to a great cookery shop near the famous Pike Place Market that was then only know to locals and a few tourists, Sur La Table. It was and still is a cookery lover’s dream. I came home with three things that I still have: a funky bespoke hat, a 1987 edition of Paula Wolfert’s Couscous and Other Good Food from Morocco and Huang Su-Huei’s Chinese Snacks, which is written in Chinese and English. Chinese Snacks contains recipes for many Dim Sum favourites like steamed buns, steamed dumplings, won tons, etc. It has step-by-step photos, but with that said, it really helps to have a Chinese grandmother to show you some of the tricks of folding and shaping the dumplings. If you don’t have access to one, there are YouTube videos that show you how to do it.

Chinese Pot Stickers

My folding technique is not perfect and the dough is not quite as thin as packaged gyoza skins, but I was rather proud of the way mine turned out.

Jiaozi – Chinese Pot Stickers

Yield: 50 dumplings

Jiaozi – Chinese Pot Stickers

For a vegetarian filling, use cabbage, bok choy, spinach, celery, carrot, etc.

500g (1lb) ground beef

6 tablespoons sesame oil

3/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon freshly grated ginger

4 - 6 garlic cloves, crushed in a garlic press or minced finely

500g cabbage, chopped finely

1 teaspoon salt

6 green onions (green part only) or garlic chives, chopped finely

Dipping sauce:

3 tablespoons soy sauce

1 tablespoon white rice vinegar

2 teaspoons chilli oil

Skin:

3 cups all-purpose flour

3/4 cups cold water

1/2 cup flour (for kneading)

or use Gyoza Skins

For the filling:

Mix the ground beef, the sesame oil, salt, pepper, grated ginger, and garlic together. Set aside.

Mix the chopped cabbage with 1 teaspoon of salt and set aside for 10 minutes. Squeeze out the excess water and add it and the green onion to the beef mixture. Mix the mixture until everything is well incorporated and place in the refrigerator for 1 hour.

For the dipping sauce:

Combine all the dipping sauce ingredients together in a small bowl.

For the skins:

Place the flour in a large bowl and add the water. Knead into a smooth dough and set aside for 10 minutes. Roll it into a long snake and cut it into 50 pieces and then roll each piece of dough into a 7.5 centimeter (3-inch) disk, making the outer edge thinner than the center. Dust them liberally with additional flour, and stack them (the flour will help keep them fresh and prevent them from sticking to each other).

To get perfectly circular wrappers, use a biscuit/scone cutter that is 7.5 - 9 centimeters (approximately 3- to 3.5-inches) in diameter, roll out your dough to a slightly larger size, and use the cutter to cut out a perfect circle.

Moisten the edges of the dough with water and place a teaspoonful of the filling in the center of the dough. Fold the circle in half and using the index finger and thumb, bring the sides together to pleat the front of the dumpling while keeping the back of the dumpling smooth. For an excellent tutorial of how to fold the dumplings, go here.

To cook:

Heat a frying pan on medium heat and add 1 tablespoon of canola or peanut oil. Arrange the dumplings, flat side down in the pan. Don't be afraid to put them close together. Turn the heat to low and fry the dumplings for one minute or until golden brown. Add 1/2 cup of water and cover. Cook for about 6 minutes over medium heat or until the water has evaporated. Flip the potstickers onto a plate and serve with the dipping sauce.

http://www.baronesstapuzina.com/2012/12/22/jiaozi-chinese-pot-stickers/

Related Posts with Thumbnails

Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  4 Responses to “Jiǎozi – Chinese Pot Stickers”

  1. Those potstickers look SCRUMPTIOUS! But, and I know this is carping, for which I apologize, potstickers are not strictly speaking considered dimsum. More like an any time of day snack, along with their unfried brethren jiaozi.

    The place of guotieh and jiaozi in Lingnan is taken by wonton (雲吞), which are almost sacramental to the Cantonese. Northerners just can’t understand it, however.

    • avatar

      Hi At The Back of the Hill,

      Thanks for the info. I know they are not strictly dim sum, but I was referring more to the cookbook that is primarily dim sum recipes. I am quite familiar with dim sum and have eaten it where I used to live in the States as well as San Francisco, New York, Toronto, Hong Kong and Taiwan. Actually, there is a restaurant in Tel Aviv that serves Dim Sum and is called Dim Sum, but I wouldn’t call it the real deal.

      I keep kosher now, so I can only eat at a vegetarian dim sum restaurant or make it myself. I found a very good one in Toronto.

  2. This is a go-to meal for us at the Coop! We are mostly vegan and I adore making(and eating!) these dumplings- I admit to putting all kinds of vegetables in- we just chop them all up and everything cooks together- delicious. We only steam these, and sometimes we make a soup and cook them in that- they are just the most delicious little things. Wah, we’re out of soy sauce, chilli oil AND rice vinegar! And now I have a terrific craving! I so wish that we lived near you, you are such an inspiration to me. Not just food wise.

  3. Welcome back! Those dim sum/potstickers look amazing. I ate dim sum only once in Beijing and have been craving it ever since.

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Spam Protection by WP-SpamFree