【Equipment/Ingredients I use】
-10" cast iron skillet bundle: amzn.to/2Stt2ua
-10" cast iron skillet only: amzn.to/2YpquAU
- Agar Agar (simple stock jello method): amzn.to/2zPnzal
#CommisionEarned
【Summary】
Pot stickers and Gyoza are international favorites Chinese dishes that became international favorites. Pot stickers are cooked raw, have thicker skin, with crispy bottom. It is intended to be pan fried. Gyoza traditionally have been pan fried left over dumplings that have become a formal dish. Because it is left over dumplings left for boiling, it has thinner skin and more dry fillings.
In this video, I'm making the Shanghai variety which have closed ends, thicker skin, and soupy filling. It is an evolution of Northern Style pot stickers which tend to have open ends with normal filling.
【Equipment】
- 10" non-stick frying pan or cast iron skillet with a cover. Skillets are the best because of sloped sides with a mouth to pour out oil
- [10" Cast Iron Skillet w/ Cover] amzn.to/2Stt2ua
- [10" Cast Iron Skillet only] amzn.to/2YpquAU
Large enough to make 17 pot stickers per batch
【Soup Stock Ingredients】
- Variety of meat with bones (chicken, beef, fish, ...)
- ~1:1 meat to stock volume (i.e. 1kg of meat yields 1 kg of stock)
For simple version:
- Canned Chicken Broth
- Agar Agar (amzn.to/2zPnzal)
See XLB video for details: • 正宗上海【小笼包】韧而软的【半酵面团技巧】永...
【Filling Ingredients】
Volume good for 34 pot stickers (2 10" pan worth)
- Pork or Beef (400g, 100%)
- Salt (8-12g, 2-3%. Adjust based taste)
- Sugar (8-12g, 2-3%. Shanghai version is sweeter)
- White pepper (2-4g, 0.5-1%. Adjust based on taste)
- Spiced Water (80g, 20%. Boiled water with spices you like. Instructions in the video)
【Dough Ingredients】
- AP Flour (400g, 100%)
- Water (200g, 50%. 180g hot water, 20g cold water)
- A large flat container for mixing flour or counter top.
【Wrapping the Pot Sticker】
- Cut dough into 18g nuggets
- Roll into ~4" sheets with thicker center
- Wrap ~18g of filling (less if you are a beginner)
【Frying the Pot Sticker】
- You'll need a cover.
- Use Canola oil (higher temperature)
- Warm water ~80g
- Cooked sesame and some diced green onion
【Frying Time】
- Add & spread oil into pan but don't turn on heat
- Add in the pot stickers
- Then turn on heat to medium high
- Fry until bottom turns light golden (~3-4 minutes)
- Pour out all oil (a skillet with a mouth will be useful)
- Add in water and cover immediately to steam
- Wait until skin is white in color (~2-3 min)
- Drizzle a little oil, generous amount of sesame, and small amount of chopped green onion
- Cover again and fry for another 1-2 min until it sizzles loudy (all water evaporated)
- Remove from fire and plate immediate to avoid over cooking
【Eating Time】
- Best with some vingear (usually good with oily foods)
- Careful of the hot soup ... might burn your tongue!
- Watch it disappear in way shorter time tha it takes to make
- Stuck with a lot of dirty dishes to wash
Music by Epidemic Sound (www.epidemicsou...)
Eine Kleine Nachtmusic - Traditional
Elm by Martin Landh
Menuet by Traditional
Music by Soundcloud
Fade [NCS Release] by Alan Walker
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10 сен 2024
