Chicken potstickers with a crispy skirt (鸡肉锅贴)

Step 1

In a mixing bowl, gradually add hot water to the flour. Mix with chopsticks/spatula.

Step 2

Then add tap water. Combine and roughly knead into a dough.

Step 3

Leave to rest (covered) for 10 minutes then knead again until very smooth.

Step 4

Cover and rest for a further 30-60 minutes until it becomes soft.

Step 5

Add all the ingredients for the filling into a mixing bowl.

Step 6

For an even distribution of ingredients, use your hand to rub and mix (wear a food-prep disposable glove if you wish).

Step 7

Divide the dough into three parts.

Step 8

Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).

Step 9

Press each piece into a small disc with the palm of your hand.

Step 10

Use a rolling pin to flatten it into a thin disc (Please refer to my tutorial video below). Dust with flour if it sticks

Step 11

Place a spoonful of the filling in the middle of a wrapper.

Step 12

Fold the wrapper into a half-moon shape.

Step 13

Pinch and seal the potsticker along the edge while leaving the two corners open.

Step 14

Repeat to finish the rest. Remember to lightly flour the surface on which you place the assembled potstickers.

Step 15

Mix all the ingredients for the slurry until well combined (no lumps can be seen). Set aside.

Step 16

Place a frying pan over high heat. Pour in oil (about 1 tbsp for every 10 potstickers). Then add the potstickers.

Step 17

When the bottom of the potstickers turns golden, pour in the slurry (stir well beforehand) then cover with a lid.

Step 18

Leave to fry (remain high heat). Uncover when most of the water evaporates.

Step 19

Continue for 30 seconds or so until the skirt looks dry and crispy (do not burn though).

Step 20

Use a serving plate to cover the potstickers. Turn the frying pan upside down to transfer the potstickers onto the plate (the crispy part facing up). Serving warm with homemade chilli oil or a dipping sauce.

Step 21

Place assembled, uncooked potstickers on a tray lined with parchment paper (or dusted with flour). Put into the freezer.

Step 22

When completely frozen, transfer them into an airtight plastic bag/container. Use within three months.

Step 23

Without defrosting, pan fry the frozen potstickers following the same instructions above. Make sure you increase the quantity of the slurry by 50%.