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Beijing Style Pot Stickers

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 06/06/2018, viewed by 5316 , 0 Comments
yield15 portionstotal time45m

Found a new Chinese place recently near my house. It's called Chili House. One random thing they do that's cool is that they fold their pot stickers like a burrito and call them Beijing-Style Pot Stickers. I've made a lot of pot stickers over the years, and I've always done the classic pinch and pleat seal. But I kinda prefer this method now. It's easier and it provides a better wrapper to filling ratio.

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What you will need

1 lb ground pork

1 lb ground chicken

1 Tbsp soy sauce

1 Tbsp sesame oil

.5 oz chives

1 cup cabbage

5 oz shiitake mushrooms

(Nutritional facts 156 calories, 11.09 g fat, 1.88 g carbohydrates, 12.34 g protein, 53 mg cholesterol, 106 mg sodium)

How to cook

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chopped cabbage, shiitake and chives.

Place the ground chicken and the ground pork in a mixing bowl. Prepare the chopped cabbage, shiitake and chives.

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Add the vegetables to the ground meat and mix well.

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Pour in the soy sauce and the sesame oil.

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f clumps of the filling to make sure that it is well seasoned before you make your dumplings.

Mix well. I usually mix the filling by hand. You'll want to boil a couple of clumps of the filling to make sure that it is well seasoned before you make your dumplings.

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but the spicy version has a clearer description.

I've experimented with 2 different dumpling doughs. They're quite similar, but the spicy version has a clearer description.

Spicy Dumpling Dough

Dumpling dough is actually super simple. Flour and water, maybe some salt. The tough part is working with the dough when it's done. But if you take your time and enjoy the experience, you'll be amazed how fast your inner dumpling master will emerge. In this recipe I add a little blast of Himalayan chili for a little bit of heat.

Basic Dumpling Dough

Just a simple dough that I use mostly for pot stickers.

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e than you normally would.

Roll the wrappers out. For this method, you want a more oblong wrapper shape than you normally would.

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Roll the wrapper in a tube. Fold the tips over and pinch the sides to seal.

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Heat some oil in a large nonstick pan until shimmering.

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lded with pleats in the more common way.

Place dumplings in the hot oil. Fry until lightly browned. This batch is folded with pleats in the more common way.

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nt, but keep in mind that adding water to very hot oil can be disastrous. Cover the pan and steam the dumplings for about 5 minutes.

Carefully pour in a little water. Your pan shouldn't be too hot at this point, but keep in mind that adding water to very hot oil can be disastrous. Cover the pan and steam the dumplings for about 5 minutes.

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Remove the lid and continue cooking until the water is evaporated.

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How to cook

Meat

Asian

Korean Food

Chinese

Pork

Japanese

Korean

Cabbage

Mushroom

Sauces

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