Photograph of the finished Potstickers

China · Sủi cảo áp chảo nhân cừu cumin

Potstickers

1 hr 40 min Hands-on time + 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Lamb Lamb 880 g
  • Photograph of Cumin seeds Cumin seeds 32 g
  • Photograph of Onion Onion 2
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Oil Oil 200 ml
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 120 ml
  • Photograph of Ginger Ginger 60 g

Method

  1. 1 Knead the dough with cold water for 12 minutes, then let it rest for 40 minutes and roll it out into a circle 8 cm in diameter.
  2. 2 Roast cumin seeds, then coarsely grind them and mix with minced lamb, onions, chili powder, and ginger.
  3. 3 The cumin is roasted and coarsely ground, not pre-made cumin powder; only broken grains can produce the authentic, strong aroma of the Northwest region.
  4. 4 Wrap the filling into long, crescent shapes and arrange them in close rows in a pan of oil.
  5. 5 Sear the bottom of the pan for 3 minutes until golden brown and crispy, then pour in enough water to cover one-third of the pan and cover for 8 minutes.
  6. 6 Open the lid and simmer until all the water evaporates and the bottom becomes crispy, then transfer the whole piece to a plate and dip it in black vinegar.

With an appliance

  • Air fryer 1 hr

    Cannot be completely replaced: steam the dumplings for 10 minutes first, then spray with oil and steam in a 200-degree hot air pot for 8 minutes to crisp the bottom.

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