Comments on: Chicken potstickers (鸡肉锅贴)

By: Wei Guo

Wei Guo — Wed, 24 Jul 2024 15:00:11 +0000

In reply to Roszarie B. Thank you so much, Roszarie, for leaving such a detailed feedback. I'm delighted you enjoyed cooking and eating these potstickers.

By: Wei Guo

Wei Guo — Wed, 24 Jul 2024 10:27:20 +0000

In reply to Jessie Keng. For hot water dumpling dough, you can adjust the hot water to tap water ratio between 1:1 and 2:1, depending on the texture you prefer. Using a 2:1 ratio, with two-thirds hot water and one-third tap water (which would be 200 ml hot water and 100 ml tap water for 300 ml total), will produce a softer, less chewy texture that is especially good for steamed dumplings. This dough can also be used for potstickers if you prefer a tender texture. Hope this helps and happy cooking, Jessie.

By: Jessie Keng

Jessie Keng — Mon, 01 Jul 2024 08:40:43 +0000

In reply to Wei Guo.

You have another recipe for hot water dough. If water is 300ml .to use 2/3
Hot water .1/3 tap water.is that correct . I can this for
Pot stickers.
Pl let me know

By: Roszarie B

Roszarie B — Thu, 20 Jun 2024 15:00:27 +0000

I am VERY grateful for your easy-to-navigate range of recipes that include techniques and tips. The human-speak approach of defining the dish, why different techniques and ingredients matter and THEN listing the ingredients and process really appealed to my very amateurish distaste for cooking. Don’t get me wrong; I can cook, I turn out amazing dishes, but I lack the passion that makes working in the kitchen a joy. Unfortunately for me, I often have a craving for food that are sometimes not affordable to buy. Dumplings heads that list – until tonight. Thank you!
I love that I was able to reassure myself about your dough and cooking instructions for potstickers and steamed dumplings by switching between user-friendly tabs in my browser. The “10 ways to fold” video was particularly useful. I added a review to that recipe tab to make it more relevant and succinct.
The recipes weren’t exactly clear about how many dumplings I could make but I took an educated guess at 24, assembled in batches of 6, (12 fried, 12 steamed) and am very pleased that worked out beaUtifully.
The only hiccup was that I decided to do “plain” potstickers for my first attempt; a basic run before I branched out into the awesomeness of lacy potstickers. The amount of water – not slurry – wasn’t immediately clear, so I had to bully Google a bit. Turns out that 100ml of water was enough to start BUT the ‘steam’ process needed to last at least 7 minutes. So for me, with my loose lid, that meant at least 2 more top-ups of 50ml each before I went back into fry mode.
The entire pan of 12 potstickers was cooked within 15 minutes of putting them in, including cooling-down time.
The rest of the recipe is legendary. The dumplings were cooked through and the crispy bottom with chewy tops was sublime. We did not have any leftovers.
I do not think I will ever suffer from painful cravings for potstickers again. Thank you.
Quite frankly, this recipe is superb.

By: Wei Guo

Wei Guo — Wed, 26 Jul 2023 21:50:50 +0000

In reply to Jessie. Hi Jessie. I'm not sure which "other hot water recipe" you're talking about. The hot and cold water doesn't have a set ratio. The general rule is that the more hot water you use, the softer, less chewy the wrappers will be. Hope this helps.

By: Jessie

Jessie — Mon, 26 Jun 2023 04:38:30 +0000

I see that recipe for the dough in this different from the other hot water recipe.please let me know what is the difference between them.
Thanks

By: Wei Guo

Wei Guo — Tue, 17 Jan 2023 19:33:01 +0000

In reply to David. Happy Lunar New Year to you too David!

By: David

David — Mon, 16 Jan 2023 21:26:33 +0000

Thank you for sharing this recipe, it was fun to make, love the taste. Will definitely make it again. Early best wishes for the Lunar New Year.

By: Wei Guo

Wei Guo — Mon, 21 Feb 2022 14:57:54 +0000

In reply to David. So happy to hear that David! I also use different folding patterns to differentiate various fillings. Very handy indeed!

By: David

David — Sat, 19 Feb 2022 20:08:07 +0000

The chicken pot stickers were a big hit. Went through 3 batches, next time they want to make them with me. They liked the combination of chicken, corn and mushroom. I am enjoying your recipes and instructions. Also made 2 batches of seafood pot stickers with shrimp & squid. Used different folding method so my guests would know which was which. Enjoyed your session on different folding methods, it was a great help.
I shared your Red House Spice web site with them.