Jiaozi dumplings can be prepared in a few ways: boiled, steamed, or as we’ve done here, pan-fried. They’re first cooked with a little oil and liquid in the pan, then as the liquid evaporates the dumplings fry in the oil and turn golden and crisp on the base. It’s the best of both worlds.
We’ve added some cornflour to the liquid, which creates a lovely lace effect when the liquid evaporates. It’s best to use a non-stick frying pan for this recipe; even though they’re called pot-stickers, you really don’t want them to stick.
Ingredients
Chicken-shiitake filling
Method
1.For chicken-shiitake filling, combine ingredients in a bowl and season with salt.
2.Working with one wrapper at a time, place 2 tsp filling just off-centre, brush edges with water, then fold wrapper over to form a half-moon, pinch in the centre to join, then pinch and pleat along the edge to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.
3.Combine cornflour with stock in a bowl and set aside. Add a third of the oil to a frying pan over high heat, add a third of the dumplings, seam-up, and fry for 30 seconds. Whisk stock mixture, add a third to pan and cook, half-covered with a lid, until dumplings are tender (2-3 minutes). Remove lid, then cook until stock evaporates and dumplings fry in the oil again and a golden base forms (2-3 minutes). Transfer to a plate, keep warm, and repeat with remaining dumplings and stock mixture.
4.Serve with vinegar, soy sauce and chilli sauce.
Lao Gan Ma chilli crisp sauce is available from select Asian supermarkets.
Notes
