Grilled Dumplings (Pot-Stickers)
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 the top and juicy inside.
SERVES
150
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
15
MINUTES
Ingredients
- Make the dumplings as in the previous recipe.
Method
Heat about 1 tablespoon of 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 3-4 minutes, or until the base of each dumpling is browned.
Pour about 50ml hot water down the side of the pan. Cover and increase the heat to high. Cook until almost all of 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.
Steaming Option
Besides poaching and grilling jiaozi, you can also steam them.
Place the dumplings on a bed of Chinese cabbage on the rack of a bamboo steamer and steam for 10-12 minutes over a high heat.
Serve hot with a dipping sauce.
To make a dipping sauce
2 tbsp of light soy sauce
3 tbsp rice vinegar
2 tbsp ginger, finely shredded OR 1 tbsp spring onions, finely chopped
3 tbsp garlic, finely chopped garlic
Blend all the ingredients together
