Guo Tie or Chinese Pot Stickers (source Aunty Linda from Kunming)

Fresh back from Kunming, where I was invited to a delicious homecooked lunch...and the best part of a homecooked meal? You get to ask the chef/ask for a live demo. It was such a moment of epiphany where I realised that the guo tie actually used 2 cooking/heating methods - frying and steaming...it really just blew me away - to do 2 cooking methods in one same pan! (Ok, I will stop raving about cooking methods now, lest I get labelled a cook geek).

Skin
1 cup plain flour
2/3 cup cold water
2/3 cup hot water

Split flour into 2 portions, 1 portion mix with hot water, the other with cold water, then combine and knead into a dough.

Filling
Minced chicken
Chives/spring onion
Grated ginger
Salt/light sauce
Pepper

Roll out thin circular rounds of skin (about 1.5" in diameter), fill it with meat. Heat oil in a pan till quite hot, place dumplings onto pan. After about 2-3 minutes when the base is nice and brown/crisp, pour about half a cup of water into the pan, cover pan to allow steaming to complete the cooking. After about 2 mins of water cooking/steaming, remove pan lid and allow water to evaporate.

Dip
Black vinegar
Chinese celery
Ginger strips
Chilli strips

Enjoy! :)