Crispy and Beautiful Lacy PotStickers - 脆皮冰花锅贴

By WoonHeng · 60 min

Ingredients

Instructions

1. Mix the flour and salt in a large bowl. Gradually stir in the hot water with chopsticks or a fork; it should be hot to the touch but not boiling.
2. Once the dough has cooled, knead it by hand into a unified mass. Cover tightly with a lid and rest for at least 30 minutes.
3. Put the finely chopped cabbage in a bowl, massage it with 1 teaspoon of salt, cover and leave for 30 minutes.
4. Meanwhile, wrap the tofu in a nut milk bag and squeeze out as much liquid as possible into a bowl.
5. After 30 minutes, squeeze the liquid out of the cabbage the same way and add it to the tofu.
6. Add the carrot and green onions, then stir in the filling seasoning until well combined. Optionally, divide into 24 portions and roll each into a ball.
7. Knead the rested dough on a clean surface until smooth, then divide into 24 equal pieces and shape each into a ball. Keep the rest covered while you work with one at a time.
8. Roll each ball into a disk about 3 to 4 inches in diameter. The author prefers to roll all the wrappers before filling.
9. Put about 1 tablespoon of filling in the middle of each wrapper; dab the edge with water if it looks dry. Bring the sides together and pleat to seal, then repeat until all wrappers are used.
10. Heat a 12-inch non-stick pan and add about 2 teaspoons of oil. Arrange 12 dumplings slightly apart, leaving gaps, and cook over low-medium heat until their bottoms start to brown.
11. Mix 1 tablespoon of flour into 1 cup of water until smooth, then pour it gradually into the pan to fill the gaps.
12. Cover and cook over medium heat until you hear sizzling and see large bubbles. Uncover: the dumplings should look plump and cooked through, with a thin slurry layer left as most water evaporates.
13. Keep cooking until the bottoms brown and the crispy edges begin to pull away from the pan. Check by moving the pan: when the crisp layer slides freely, it is ready. Adjust the heat as needed.
14. Turn off the heat, set a plate over the pan, flip the pan over to invert the dumplings onto the plate, and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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