My Wok Life Cooking Blog

It’s about every food I’ve cooked with heart and loves

Menu
  • Home
  • Recipe
    • Main Dishes
    • 1-dish Meal
    • Sides
    • Soup
    • Cakes and Bread
    • Children
    • Drinks
    • Festive Gourmet
    • Fish & Shells
    • Low-Fat
    • Meat & Poultry
    • Rice & Noodles
    • Sauce & Condiments
    • Singapore Favourites
    • Dessert
    • Vegetables & Fruits
  • Food Reviews
    • Overseas & Holidays
    • Singapore
  • Nutrition & Diet
    • Boosting Body Immune System
    • Effective Products
    • Ways to Keep Fit
  • Special Features
    • Advertorial
  • Tips & Info
    • Kitchen Tools & Appliances
    • Measurements
    • Notes & Ingredients Value
    • Weekend Spot
  • Contact My Wok Life
Menu
Pot Stickers Guo Tie

Homemade Pot Stickers (锅贴)

Posted on May 19, 2009December 28, 2022 by PatriCa BB 雪冰

Potstickers

“Homemade Chinese Pot Stickers, from scratch! Even if these Chinese Pan-fried Dumplings do not look extensively appealing to you, never ever doubt the fabulous taste of its exquisite homemade meat & chives fillings!”

I made Chinese potstickers at home. Potsticker has been my favourite as I love starchy food since I was in my teens. When my reader, Tony, first mentioned about potsticker, I was forthrightly asking if this is a new food as the image of “potsticker” did not came into my mind so quickly (laughing). Yes, it is the Chinese pan-fried dumpling, in Chinese, we called it “Jiaozi” (饺子), or call it “Guo Tie” (锅贴), to be more exact and as direct translation of potsticker. They are called Gyoza, in Japanese, too.

The mention of potstickers fetched me with the idea of making my own “guo tie” from scratch, where I saw the making only once in my teenage when my grandma made it for the big family on occasion.

Unless you are able to get the real “guo tie” wrapper which comes in thicker sheet, I’ll prefer to make my own potsticker skin/ wrapper as the off-the-shell kinds are normally very thin sheets which meant more for the soup dumpling (水饺) or wanton (云饨) instead. Making your own wrapper which you may adjust the thickness of wrapper to your preference, at the same time, making more interesting bites with the texture you want rather than those pre-made dumpling/ wanton wrappers which usually become too smooth and soft after cooked.

Pot Stickers Guo Tie
Ingredients
Making dough for potsticker wrappers:
2 cups of plain flour
⅓ cup of cold water
Pinch of salt
1 egg (optional)

Fillings:
350 gram of minced pork meat
Handful of chives aka “jiu cai” (Chinese translation: 韭菜), cut into 1 inch long each, lengthwise

Seasoning for minced meat:
My Wok Life Cooking Blog - Homemade Pot Stickers (锅贴) -1 cube of chilled chicken stock cube, mashed
1 tablespoon of light soy sauce
1 teaspoon of ground white pepper
1 teaspoon of five spice powder
1 teaspoon of sesame oil
1 tablespoon of corn starch flour
Sprinkle of salt to taste

2 tablespoons of cooking oil (for pan-frying)
3 tablespoons of water each time (for steaming effect)

Dipping when served:
Fresh young ginger, finely shredded
Black vinegar (浙江黑醋)
*Mix them together in a dipping saucer.

Method
1) To season filling: In a medium bowl, add minced pork meat, and mix with the listed seasonings. Marinate the mixture for at least 30 minutes in refrigerator (overnight marination yields even better taste. Forgo adding of salt to avoid too briny taste if overnight). Add chives into the minced meat mixture only when you are ready to fill the potsticker wrappers.

2) To form dough for wrappers: Combine plain flour, egg, salt and water in a large mixing bowl. Use chopsticks/ fork to mix them well. If the mixture appears too dry, add some water (by teaspoon, with a maximum of 2 – 3 teaspoons) gradually until all ingredients become lumpy. When dough is almost formed, use bare hand to knead it on lightly floured table top (surface) or in the mixing bowl. Dough should be kneaded till pliable and not sticking your hands.

3) To make into potsticker wrappers: Divide dough to make into small balls, about 20 cents big each. Flatten each ball into palm-sized sheet of 0.2 – 0.3mm thick (thickness of each resembles 2 sheets of 80 – 100gsm papers) using wooden roller. Wrapper has to be shaped round. Remember to dust each wrapper (both surface) with generous amount of flour before stacking up each wrapper. Otherwise, complete the process of filling it up and make into potsticker each one by one.

4) To fill and pleat the wrapper (of potstickers): Keep your hands dry and coat with some flour, especially finger tips. Lay 1 potsticker wrapper on your palm, scope 1 heaping spoon of filling onto wrapper. Fold wrapper by half into semi circle, and slightly bend it sideway to form crescent shape. Damp your index finger (forefinger) with clean water and apply along inner edge of wrapper. Then, use thumb and index finger to pleat only the outer layer (convex layer), making about 4 – 5 pleats. Lightly press the pleats against the dampened inner layer to seal the opening.

After the pleating, place the filled potsticker on a large tray lined with kitchen towel and lightly press it to flatten bottom. Repeat step until all wrappers are done.

5) To cook: Heat non-stick skillet/ large pan, or even wok (which comes with its fitting lid to be used later) with oil over medium-high fire, place 6 – 8 pot stickers (depends on the size of your skillet/ pan), flat-side down, on the skillet. Reduce heat to low fire when pan frying, for about 2 minutes or until lightly crisped and browned. Do not over-crowd the skillet and make sure they are slightly apart from each other.

Get ready a lid and a cup filled with 3 tablespoons of water, pour water into the skillet from the side in circular motion, and immediately cover with lid. Steam from water will disperse to perform steaming effect. Let it cook for about 1 – 2 minutes, or until water has evaporated.

Repeat the steaming effect by adding another round of water and cover with lid again, if water dries up too quickly before the potstickers are completely cooked. You may repeat the steaming up to 3 times. The skin of pot stickers should be slightly translucent when it’s done. Remove from skillet, and serve with dipping sauce.

There is absolutely a specific purpose to dip potsticker with ginger and black vinegar. The combination yields pleasant vinegary taste which helps to get rid of the extensive meaty flavour of potsticker. The aroma of black vinegar spurs your appetite, too. Trust me, there is no other dipping better than such combination.

A serving of 6 potstickers counts about 280kcal.


My Wok Life Cooking Blog - Homemade Pot Stickers (锅贴) -Tips
: Lay a sheet of kitchen towel or flour the tray before placing the filled potstickers to avoid stickiness. You may also dust some flour on the potstickers and cover it with another sheet of kitchen towel (before ready to cook it) to prevent pot stickers from drying out.
* Perform the steaming step with low frame and do watch out the liquid from drying up to avoid burning of the bottom of potstickers.
* If too much water was poured during first time and potstickers are already cooked, just open the lid and let the remaining liquid dries up in minutes. It should not affect the taste.
* Chives (韭菜) are NOT scallion/ spring onion (青葱). Chinese potstickers are best to make with chives instead. Chive has high nutritional values, and it’s known as ‘male’ food, too (smile).

 

Tags: AppetizerPorkSnacks
Category: RecipeSides

3 thoughts on “Homemade Pot Stickers (锅贴)”

  1. Shayron says:
    December 25, 2011 at 1:38 pm

    The recipe I have been looking for, wrappers made from scratch!

    Reply
  2. Liza Mojica says:
    August 4, 2012 at 6:34 am

    I have made pot stickers using the store bought wrappers…I am very glad I found your recipe..so much better..my daughter asks for them all the time now..thank you for posting it :)

    Reply
  3. Liza Mojica says:
    August 4, 2012 at 6:37 am

    I have used store bought wrappers…these are much better..my daughter asks for them all the time now..thank you for posting it :)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Calin Chong MyWokLife
About My WokLife
  • Facebook
  • YouTube
  • Instagram

MyWokLife Popular Posts

  • Tell Me the 5 Reasons to Drink MILO...

    5 Reasons to Drink Milo Every Day : "Get the best start to your day with MI...

  • Stir fried baby kailan
    Stir-Fried Baby Kai Lan with Garlic...

    Stir-Fried Baby Kai Lan Stir-Fried Baby Kai Lan with Garlic (清炒小芥兰) : "Simp...

  • Glutinous rice balls dessert soup
    Homemade Tang Yuan in Ginger flavou...

    Homemade Tang Yuan in Ginger Soup or "Hand made Glutinous Rice Ba...

  • Luohan guo herbal tea
    Luo Han Guo Chinese Herbal Tea (罗汉果...

    "Fruit of Medicine, the natrual sweet fruit, for general well being, and so...

  • Peach Gum Dessert Soup (桃胶糖水)

    Peach Gum Dessert Soup not only making the soup look more beautiful, it’s d...

  • Ginger and spring onion pork stripes
    Ginger and Spring Onion Pork Dish (...

    "Delicious home-taste pork dish with smooth and tendering texture that you...

  • Easy Treasure Pot “Pen Cai” Recipe...

    Easy Treasure Pot Pen Cai Recipe 简易盆菜食谱 “Food Abundance. Fortune Abounds. I...

  • Huai Shan Soup
    Fresh Chinese Yam Root (Huai Shan)...

    Huai Shan Soup Recipe or Fresh Chinese Yam Root (Huai Shan) Soup with Corn...

  • Curry Chicken
    A1 Curry Chicken (Express Recipe)

    "Impress your guests with this quick and easy curry chicken and egg goodies...

  • Stir fried spinach with wolfberry
    Stir-fried Chinese Spinach with Goj...

    Stir-fried Chinese Spinach with Goji Berries (清炒枸杞子苋菜) "Healthy Stir-fried...

mywoklife

It was a great and fun experience to have a tea ce It was a great and fun experience to have a tea ceremony at a local house. Tea with #sweet 🍵 Always love #matcha #greentea #teaceremony #japan #airkitchen #chado #greatexperience #local #japaneseculture #wagashi 

先生のうちで #茶道 #習い事 #千船 #大阪 #着物 #たのしかった #楽しい #日本文化 #ぶんか
#wagashi in #japan especially in #ōsaka the kitch #wagashi in #japan especially in #ōsaka the kitchen of Japan. All their #dessert and #snack are just so #beautiful so #tasty 😍 #feastforeyes don’t need to eat them all, I am full…..

#和菓子 #生菓子 #梅田 #foodhall #sweets #umeda #ケーキ #甘い #いっぱい
The tomato #okonomiyaki #osaka style is really nic The tomato #okonomiyaki #osaka style is really nice! Very very nice, in fact. Just located at the Shin Ōsaka station. 

#トマト #お好み焼き #大阪 #新大阪 #関西 #たべもの #最高 #美味しい #日本 #食べ物 #delicious #supernice #musteat #musttry #japan #shinosaka
中谷堂の餅 The “heart” pounding performin 中谷堂の餅 The “heart” pounding performing of the mochi dough worth it all! The mugwort #mochi is super soft and Q….. 

#もち #よもぎ餅 #奈良 #mustsee #musteat
#matcha even the curry udon is match curry plus ma #matcha even the curry udon is match curry plus match udon, and it’s just a word to describe #oishii 😋😋

#matchatea #matchacake #matchaparfait #matchaudon #matchamochi #matchaicecream #matchacafe #eataroundtheworld #gion #祇園
Nissin Instant Cup Noodle Museum with DIY #cupnood Nissin Instant Cup Noodle Museum with DIY #cupnoodles #making and #design 🥳 It was #fun and #therapeutic 

#cupnoodlesmuseum #cupnoodlefactory #japan #ikeda #osaka #nissin #カップヌドール #面白い #おもしろい #日本 #にほん #ラーメン #作ること #作るの楽しい #池田 #momofukuando #百福安藤
金ゆ(湯)銀ゆ(湯)、ふゆ(冬)、ありま(す) 

In Chinese, read as 金”有” having golds, 銀”有 having silvers, “富有” wealthy、”在” 有(馬) existence。

It’s just so auspicious to me. 🥰

#arimaonsen #有馬温泉 #湯 #温泉 #日本の風景 #ミルク
Okonomiyaki, the Japanese stir fried soba cabbage Okonomiyaki, the Japanese stir fried soba cabbage egg pancake with your choice of seafood or meat toppings/ fillings. Hiroshima style. ~Lovely #お好みやき #広島 

Price range 890-1980yen. 

#musteat #hiroshima #okonomiyaki #soba #pancake #okomimura #shintenchi #お好みむら #新天地 #日本
When most of the momiji manjū (maple leaf cakes) When most of the momiji manjū (maple leaf cakes) are baked, this store specializes in deep fried version, the #揚げもみじ in Miyajima, Japan. 

#もみじ饅頭 #宮島 #おいしい #みやけ #foodaroundtheworld
Load More... Follow on Instagram

©2023 My Wok Life Cooking Blog