Potstickers

The very first time I made potstickers they came out almost perfect. Since then, every time I attempt this dish I end up with very oddly shaped dumplings. This is but another attempt at my recipe. While I still need to practice my dumpling shaping technique to achieve better looking results, the flavors of this dish are spot on.

Potstickers

Potstickers

This is a perfect blend of local Trinbagonian flavors with Asian spices. The result? A delicious snack that you'll want to keep making on a regular!

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 30 minutes minutes

Course: Appetizer

Cuisine: Chinese

Author: baidawi

Ingredients

Dough

• 1 ¾ cups Ibis All Purpose Flour
• ¾ cup boiling water
• salt to taste

Filling

• 1 lb minced chicken
• 2 tbsp minced ginger
• 2 tbsp minced garlic
• 1 tbsp lime juice
• 1 tsp msg
• 1 tsp all spice powder
• 1 tbsp green seasoning
• salt & black pepper to taste

Instructions

• Combine flour, salt and boiling water in a bowl then bring together to form a dough.
• Knead for 10 minutes then cover and allow to rest for 20 minutes.
• Combine ingredients for minced chicken filling in a bowl then set aside.
• Cut dough in half then proceed to cut into 16 equal pieces (as seen in video)
• Flour work surface then roll pieces into 3" circles
• Add about 1 and a half to 2 teaspoons of filling to rolled out dumpling then follow this technique (not mine) to shape them.
• Add about 3 tablespoons of oil to a large pan on medium heat.
• Place potstickers in pan and allow to cook uncovered for approximately 2 minutes or until golden brown on the bottom.
• Add about 1/3 of a cup of water to the pan then cover and allow potstickers to steam until water has evaporated.
• Transfer to a plate then enjoy with your favorite dipping sauce.

Video

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