I posted the original recipe and method for these a few months ago, but never quite got round to converting the recipe from cups into metric measures.
The teen and I made these as part of our spurious Chinese New Year's Eve feast dinner this weekend so I have finally got round to writing up the metric measures. This time we made the filling with minced chicken thighs (including the fat & a bit of finely chopped skin) replacing the pork, as we were having pork belly elsewhere in the meal, it made a great substitution with a dash of chinese rice wine & an extra pinch of salt.
Please refer back to the original post for the original filling and method here.
Pot sticker wrappers:
- 175g rice flour
- 40g tapioca starch
- 40g corn starch
- 46g sweet rice flour
- 1 tsp xanthan gum
- 1/2 tsp psyllium husks
- 1/2 tsp kuzu
- 1/4 tsp salt
- 1 large egg
- 120g cold water
- Sieve all the dry ingredients together.
- Beat the egg into the cold water.
- Whilst stirring your flour, gradually pour in the water making sure the flour absorbs the water as you go.
- Bring the lumps of flour together in the bowl by hand.
- If the dough is too wet or sticky add more sweet rice flour, if it is too dry add water 1 tablespoon at a time.
- Knead this for a couple of minutes on a work surfaced sprinkled with a little corn starch
- Divide the dough into 4 equal pieces. Leave all but 1 piece in a bowl under a damp tea towel.
- Dust your work surface with corn starch and roll out the small piece of dough until it is between 1/16th" & 1/8th" thick.
- Using a 3-3.5 inch round cutter, cut out as many shapes as you can, put the circles to one side under a damp cloth and carry on with each piece of dough in turn. I found that if you collected up the trimmings and sprinkled a couple of drops of water on them, you could combine them into the next piece of dough without any problems.
- Carry on until all the pot stickers are cut out. This recipe makes 50 dumpling skins.