There are all kinds of pot stickers, but I think there are two main catagories, one fermented, the Sang Gyen Baos and the other one plain skin - not fermented the Wok Tek which is more well known.
I decided to make the pot stickers yesterday, the Baos for the gathering of Monique's friendship group, one of the mum was from Shanghai and she'd like those I think, and the Wok Tek for dinner.
The doughs can be prepared a day ahead and the mixture, so there is no rush on the day.
The Fillings (for both)
500g pork shoulders
1 knob of ginger
1 small bunch of Chinese Chives
5 leaves of Wom Bok (Chinese Cabbage)
1 tbsp Chinese Wine
1 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp fish sauce
1 small pinch of salt
1 tsp raw sugar
Chop pork shoulders into rough mince, and use food processor to blend everything together. The mixture can be stored in fridge overnight, in freezer bags.
200g super white bao flour
100g plain flour
1 tbsp yeast
1 pinch of salt
1 tbsp white sugar
220ml tepid water (half milk half water if you would like something a bit creamy)
Warm up water to around 40C and let yeast desolve in water. Put salt, sugar flour into a big bowl and make a well for the yeast mixture. Knead into a soft dough. Keep kneading till smooth. Let dough proof till double.
Wok Tek Dough:
300g plain flour
1 pinch of salt
220-240 ml water
Make it into a soft dough and work the dough till elastic. It's a very soft dough. Let it rest for half a day or over night for better result.
Making the pot stickers, methods are similar for both.
Roll the dough into long sticks and dice off small knobs.
Roll the little knobs in dry flour and rub into a small ball, and use lower part of palm to press it flat, roll out into small disks, turn when rolling, make sure the edges are thinner. Baos are usually made into a round shape with gatherings on top and a twist, and let it proof for another hour or so.
The Wok Teks are usually half moon shapes.
Add a bit of oil on a non stick frying pan, put pot stickers on the pan and fry them, add water and put the lid on, let the steam do the rest of the job. Water may need to be added a couple of times. Only a little water can be added at a time, just touching the bottom, otherwise the pot stickers will be soggy.
When placing the Baos in the pan, leave enough room, they will grow a bit more in the pan, the Wok Teks can be placed closer to each other, as their skins are not fermented and won't grow.
Sang Gyen Baos are usually eaten as is, with no dippings, but my family prefer dippings for the Wok Teks, and hmm...
heaps of home made chilli sate sauce...