Colourful Pot Stickers (七彩锅贴)
Replacing water with juice and add some fibre into the skin makes these pot stickers colourful and tasty!
Main Course, Snack
dumplings, jiaozi, pot stickers, 锅贴, 饺子
Dumpling Presser/Tortilla Presser
Juice and colour
carrots (to get 0.25 cup of juice heat up to almost boiling)
extract the juice and add some pulp if you like
spinach, add some or all of the pulp (to get 0.25 cup of juice heat up to almost boiling)
use a juice extractor or boil the leaves for 0.5 minute then blend
ground white pepper
garlic chives (韭菜) or green onions
Add salt to the flour,, mix well and divide the mixture into 4 equal portions
Add carrot juice to one portion, spinach juice to the second, water and charcoal powder to the third and only water to the fourth portion. All the liquid must be very hot but not boiling.
Wrap the dough up separately to cool down while making the filings.
Add all the ingredients in a big bowl. Using a pair of chopsticks, stir in one direction until the meat turns sticky, about 5 minutes. I call this meat gluten. Haha
Divide each dough into 12 portions. Make dumplings in whatever shape you like!. Watch a Youtube video, or the one below if you have never done dumplings before.
Heat up half a bowl of oil in a flat pan until it is hot.
Pour it out of the pan into a bowl.
Lower the heat on the pan, and sprinkle some flour onto the surface of the pan.
Arrange the dumplings close together on the pan, on top of the flour (do this quickly or your dumplings will burn)
Add 1 cup of boiling water to half the height of the dumplings.
Cover the pan with a glass cover if you can find one. Otherwise, any cover will do.
Once the water dries up, remove the cover quickly.
Add the reserved oil to the pan.
Let it sizzle for about 2 minutes.
Pour the oil out of the pan.
Remove the pot stickers from the pan, together with the layer of crispy flour.
I like to serve it with scallions, black and white sesame seeds sprinkled all over. Thinly sliced ginger in black vinegar and a nice spicy paste like 老干妈。
These dumplings are just as good boiled in water or steamed or fried. They are flexible.