Ingredients
-
-
3
-
1/2
-
1
-
-
4
-
8
-
1/4
-
1
-
2
-
-
-
-
-
Directions
Pot Stickers (War Teep) / Gyoza Dim Sum / Deem Sum, One of our favorite Dim Sum items from Yank Sing Restaurant in San Francisco. Japanese restaurants often call them gyoza, however very few actually spend the time to cook them right. Most places offer steamed or fried. The best way is to pan fry them in a tiny bit of oil, then pour in water and let them steam cook until the water disappears. This recipe shows you how to do just that! The recipe for making your own wrappers is included, and more fresh (if you have a tortilla press) however, I usually get my wrappers at an Oriental Foods store, or in a pinch I ask for the wrappers from a local restaurant that makes them. If you buy them look for this brand / type: Twin Marquis Dumpling Wrapper (Shanghai Style). Don’t try to use the wonton skins; they don’t turn out the same (believe me I’ve tried…) Shanghai style dumpling wrappers or make your own which is simple, but a little more time consuming… I’ll upload a picture of the wrapper and process shortly.
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Steps
|
1
Done
|
For the Wrappers: |
|
2
Done
|
Put Flour and Salt Into a Food Processor Bowl With Metal Blade Attached and Affix the Cover. |
|
3
Done
|
Turn on the Motor and Slowly Begin Adding Water Through the Chute Until Dough Forms Into a Loose Ball Around the Blade. You May not Need All the Water -- |
|
4
Done
|
Place Dough on a Lightly Floured Surface and Knead For About a Minute. |
|
5
Done
|
Shape Into Ball and Place in a Bowl Covered With Plastic Wrap For 30 Minutes at Room Temperature. |
|
6
Done
|
Place the Dough on a Lightly Floured Surface. Divide Into Thirds. Return 2/3rds to the Bowl and Cover With a Damp Cloth. |
|
7
Done
|
Roll the Remaining Third Into a Cylinder About 12 Inches Long by 1 Inch Wide. Cut Into 1 Inch Pieces. |
|
8
Done
|
Either Press Each Piece With a Tortilla Press or Place a Piece of Dough Between Your Hands With the Cut Sides Against the Palm and Squeeze Flat. |
|
9
Done
|
Using a Small Tapered Rolling Pin Roll the Dough Out to 2-1/2 Inch Diameter Keeping the Center Thicker Than the Edges. |
|
10
Done
|
Repeat With the Remaining Wrappers, Placing Them on a Floured Plate and Cover With a Damp Towel Until Ready to Use. |
