This is so good a dish that I highly encourage anyone to try it at least once. Get it right and you’ll become a very popular host, guaranteed. No one can refuse these little darlings. They are called pot-stickers because the dumplings will stick to the pot if you are doing it right. And here’s the trick….
Let me know how it goes if you should give this recipe a try. Enjoy!
Recipe for pot-sticking vegetarian dumplings in hot sauce!
Sitting the dumplings in a thinned down slurry of flour and water and letting them half-steam and half-fry in a pan is the traditional way to cook these pot-stickers and this can be seen all over China, Nepal, Tibet and some!
- 14 pcs vegetarian dumplings (Or, as many as can fit the pan.)
- 4 tbsp tap water
- 1 tbsp korean hot pepper sauce
- 2 tbsp olive oil
Traditional dipping sauce
- 1 knob old ginger (Cut into fine strips.)
- 2 tbsp black vinegar (Add to ginger strips.)
The liquid prep is done straight in the pan. Give it a good mix with a spoon.
Place the dumplings with the frilly edge up. This will allow them to sit real pretty.
Put the cover on and try not to touch the lid anymore. Bring to boil.
Once it’s boiling, you can have 2 choices depending on the skin of the dumplings. Lower the heat just a tad to increase cooking time if the skin is thick. But you will need to up the heat to high again towards the end for that crispy and dark bottom. The pan must be almost dry at the end.
If the skin is thin as in these dumplings, leaving it on high for an entire 4 mins (I timed it) is all it takes to cook them to perfection. This is how the dumplings look when I removed the cover just before serving,
Serve with a small bowl of ginger strips and black vinegar for each person. The best way to scrape a knob of ginger is with a teaspoon. Don’t use a knife.
Here are a couple of things to take note about pot-stickers. And I do apologise that I am an eye-balling sort of cook but let me do my best to share with you these essential tips.
- 1. The amount of slurry has to be just right. We usually start off with the slurry about reaching over the bottoms of the dumplings. And we top up with more slurry if we need to as we continue to cook to prevent drying out. Heat is kept high at all times.
- 2. The slurry needs to be reduced by the time the dumplings are done. This way pot-stickers come out with QQ skin and that crispy bottom. Why a crispy bottom? It’s the oil you added to the slurry and the heat.
- 3. The traditional slurry is just water and a bit of that same flour you used to make the dumplings. In my case, I didn’t bother with flour. I just added korean hot pepper sauce and oil to water. Because I know how these ingredients will behave. The oil will ‘fry’, the pepper paste will thicken, and the water will evaporate leaving a thickish rendering of heavenly sauce to stick the dumplings on.