CAROB MEAT POTSTICKERS(CAROB POWDER)
20:06:00
Carob Meat Potstickers
Skin Ingredients:
• 100g
all-purpose flour
• 10g
CAROB roasted powder
• 70ml
boiled water
• ½
teaspoon salt
Filling Ingredients:
• 200g
ground pork
• 200g
prawn (peeled, deveined, diced)
• Spring
onion (up to individual)
• Coriander
(up to individual)
• ½ Carrot (Shredded)
• ¼ teaspoon salt
• 1
teaspoon Soya sauce
• ½
teaspoon Pepper
• 2
teaspoon Sesame oil
• ½
teaspoon Corn Flour
Dipping Sauce Ingredient:
• Black
vinegar
• Ginger
(Shredded)
Preparing the filling:-
1.Mix all ingredients and set aside.
Potstickers wrapper:-
1.Mix the salt into the boiled water and set aside.
2.Mix the flour and Carob powder together in a mixing
bowl.
3.Add salt water gradually until the mix starts to
resemble very coarse crumbs.
4.Using your hand bring the flour lumps together to
form a soft but firm dough. (add in water or flour if needed)
5.Knead the dough further on the work bench for about
2 minutes until its smooth and elastic.
6.Let the dough rest for at least 30 mins in a bowl
and wrap it tightly with plastic wrap.
7.After rest roll out the dough, cut and shaped each
piece into about 10g ball.
8.Flatten the ball with a floured rolling pin. Roll
back and forth, then rotate the dough repeat until all edges are to your
desired thickness.
Wrapping the Potstickers:
1.Place a little of the filling in the middle of the
potsticker wrapper. Fold the wrapper over.
2.Start pleating the edges towards the middle, to
completely
seal the potsticker.
3.To ensure it is sealed, use fingertips to press the
edge firmly.
Cooking the potstickers:-
1.Heat oil in frying pan over medium-high heat.
2.Place the potstickers in the pan.
3.When the bottom turn a golden brown, add ½ cup of
water. Cover the pan immediately and turn the heat down to medium.
4.Let the potstickers steam for about 10 to 15 minutes
until they look tender and the waster has almost evaporated.
5.Serve the potstickers immediately with dipping
sauce.
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