KOMPAS.com – Pot stickers or dumplings have a similar cooking process to gyoza but are larger in size than pot stickers.
The following beef dumplings are made with minced beef, bread flour, egg yolk, celery, green onions, pepper, soy sauce, sesame oil, and cornstarch.
Meanwhile, dumpling skin is made with wheat flour, water and salt. This dumpling is also served with homemade sauce.
Check out the following recipe for pot stickers or beef dumplings, quoted from the book “Primarasa Cooking Series – Kitchen Creations: Dimsum” (2018) by Tim Primarasa published by Gaya Favorit Press.
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Contents:
- 500 grams of minced beef
- 2 tablespoons bread flour, moistened with a little water
- 100 ml water
- 1 egg yolk
- 50 grams of chopped celery
- 50 grams of chopped chives
- 1 1/4 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp granulated sugar
- 1 1/2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp cornstarch, mixed with a little water
- Cooking oil
- Water/broth for boiling
Skin:
- 390 grams of wheat flour
- 1/4 tsp salt
- 270 ml water
Sauce (mix and let stand):
- 4 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp Chinese red wine vinegar or rice vinegar
- 2 tsp chopped ginger
- 2 tsp chopped chives
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1. Contents: Put all the filling ingredients, except cooking oil and water for boiling, in a large enough container.
Stir until evenly mixed (don’t knead or mash, so the dough doesn’t become dense). Set aside covered in the refrigerator.
2. Skin: put flour and salt in a large container, make a hole in the flour. Bring the water to a boil, then let it sit for two minutes.
Pour 3/4 of the hot water into the flour. Stir with a wooden spoon until combined. Knead the dough for one to two minutes on a floured table.
Wrap the dough in plastic, let it rest for approximately 15 minutes.
3. Shape the dough into a cylinder, cut into 30 pieces. Roll each piece into a round shape.
4. Take one sheet of dough, put a tablespoon of filling in the middle. Fold one side to cover the filling dough, press and seal the edges then make folds according to taste.
Place on a baking sheet lined with baking paper or a sheet of plastic. Cover with a napkin so it doesn’t dry out.
5. Heat a flat frying pan over medium heat, add one to two tablespoons of cooking oil. Place enough dumplings in a frying pan, space them out so they don’t stick together, cook until the bottom is slightly charred.
6. Pour water or stock to cover the pan to a height of approximately 1/2 centimeter. Cover the pan, after five minutes open the lid slightly to release steam.
Once all the water is gone, turn off the heat and transfer the dumplings to a serving plate. Serve the dumplings with the sauce.
