Dumplings (Jiaozi) Grilled Dumplings (Pot Stickers)

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Book Description

The Chinese Kitchen is equally useful whether you are selecting your first Chinese cookbook or adding to an already substantial collection. This encyclopedic volume is crammed with detailed information, recipes you know yet probably have not made at home, and color photographs from China that bring the culture and culinary interests of the country compellingly to life. Opening with a useful explanation of the fundamentals of Chinese cooking, you learn how all food is viewed for its seasonal

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The Chinese Kitchen

Authors: Deh-Ta Hsiung

Date: January 2000

ISBN: 0312246994

Publisher: St. Martin's Press

Hardcover

ORDER/INFO

Dumplings (Jiaozi)
Grilled Dumplings (Pot Stickers)
Recipe from: The Chinese Kitchen
by Deh-Ta Hsiung
Cookbook Heaven at Recipelink.com

Grilled dumplings, also known as Pot-Stickers, are actually shallow-fried on one side, then steamed under cover so you end up with jiaozi that are crispy on the base, soft on top and juicy inside. Make the dumplings as in the previous recipe. (Some chefs insist that the dough for Pot-Stickers should be made with boiling water instead of cold water - it does seem to make a difference to the pastry.)

Heat about 2 tablespoons vegetable oil in a frying-pan, tilting the pan so that the entire surface is evenly coated with oil.
Arrange 8-10 dumplings neatly in rows and fry over a medium heat for 2-3 minutes, or until the base of each dumpling is browned.
Pour about 2/3 cup (5 oz.) hot water down the side of the pan. Cover and increase the heat to high. Cook until almost all the water has evaporated.
Uncover and continue cooking until all the water has evaporated. Turn off the heat, and use a spatula to loosen the dumplings from the bottom of the pan. Cover the pan with a serving plate and quickly turn the pan over, so that the browned side of the dumplings is uppermost. Serve hot with a dipping sauce (See Note).
Besides poaching and grilling jiaozi, you can also steam them. Place the dumplings on a bed of lettuce leaves on the rack of a bamboo steamer and steam for 10-12 minutes over high heat. Serve hot with a dipping sauce (see Note).

Note: To make a dipping sauce, blend 2 tablespoons light soy sauce with 3 tablespoons rice vinegar, and either add 2 tablespoons finely shredded ginger or 1 tablespoon finely chopped scallions with 1 tablespoon finely chopped garlic.

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