Recently I had the good fortune to cooperate with Tripinsiders.com in designing a new event for our guests, a morning market tour and dumpling cooking class. Tripinsiders made this beautiful two minute video to introduce me and the tour.
I really appreciate the kindness and expertise of Rosa, Ray, Gabriel and everyone at Tripinsiders for helping me so much with this, and giving me an insight into their world.
Here is the procedure for frying pot stickers, a kind of fried dumpling (In Chinese, they are called Guo Tie, which is pronounced gwor tee-ay and written 鍋貼)
1) Turn on the heat and dry the frying pan.
2) Put about a tablespoon of oil into the pan, turn down the heat so you have time to put the dumplings side-by-side in the pan.
3) Turn the heat up to medium. Gradually you will notice the bottom of the dumplings becoming brown and a little crispy.
4) Add water right on top of the dumplings. Then cover the pan with a lid, and turn the heat high.
4.1) If you are cooking fresh dumplings, you usually need only half a cup of water for 10 to 12 dumplings. But if you are cooking frozen, add more water, and allow more time for the dumplings to be cooked.
This is a very common question that our students ask when making dumpling dough.
Obviously, there could simply be too much water for the amount of flour. You can avoid this problem by simply using the exact amounts of ingredients specified in the recipe.
Apart from that, there are other two common reasons that the dough will be too sticky: the dough was too warm when you started, or you're in a place with high humidity and temperature.
If you're noticing that your dough is too sticky, you need to use your own judgment to figure out the reason. If you think the dough is too warm, just allow it to rest for two to five minutes, and it will cool down naturally after a couple of minutes.
If you think the dough is too wet, then sprinkle a little flour on your hands, and gently knead the dough. If it still seems wet, repeat the same procedure..