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Potstickers are those irresistible dumplings that are steamed on one side, pan-fried on the other. Whether you call them wortip (roughly translated as “pot stick”) Guotie (the Mandarin word) Beijing Ravioli (a term coined by restaurateur Joyce Chen), or just plain pan-fried pork dumplings, it is impossible to eat only one.
Method for filling
Lightly whisk egg with the salt.
Place the pork in a bowl, add prawns, water chestnuts, carrot, coriander leaves, spring onion, ginger, egg, soy sauce, sesame oil and pepper.
Add cornflour and mix well.
Place a small bowl of water on the work area.
Lay out one of the gow gee wrappers in front of you.
Dip your finger in the water and moisten the edges of the wrapper.
Place a heap teaspoon of filling in the middle of the wrapper.
Fold the gow gee wrapper over the filling and pinch the edges to seal it shut.
Heat 2 tablespoons oil in a pan.
When oil is hot, carefully add the dumplings and cook on high heat until golden brown (about 2 minutes).
Without turning the dumplings over, add 1/2 cup of water.
Cover and cook for about 2 minutes to cook the raw filling.
Uncover and continue cooking until most of the liquid is absobred.
Method for Dipping Sauce
Combine all the ingredients.
For best results, prepare ahead of time to allow the flavours to blend.
Store in a sealed container in the fridge until ready to use.
Serve potstickers with the golden brown side up and the dipping sauce.
Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savoury; vegetarian or filled with meat and vegetables. Of course, all this variety can be made according to your taste.
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