Guō Tiē, or potstickers, the dumplings pleated into pot-bellied crescents, are a must on the Chinese New Year table. Symbolising gold ingots, they usher in the new year as an auspicious sign of prosperity. Learn at this workshop how to make them lovingly A to Z from scratch – handmade skins/wrappers, a delicious array of fillings, the technique for pleating them, the method for steam-frying them to a crunchy-bottomed finish, and ideal serving sauces.
Handmade Dough for Dumpling Skins/Wrappers
While good quality shop-bought dumpling skins make for wonderful potstickers and are a highly accessible modern day convenience, the handmade hot water-hydrated dough is quite a different animal; pleasingly resilient, pliable, and toothsome. It’s no wonder it’s beloved by guō tiē aficionados.
Classic Pork, Cabbage, and Garlic Chive Filling
Succulent and juicy from the combination of minced pork, cabbage, and garlic chives, divine the tips, tricks, and details that elevate this classic dumpling filling from the ordinary to the extraordinary.
Prawn, Bamboo Shoot, and Shitake Filling
A luxurious seafood stuffing for dumplings, with textural interest and earthiness lent by the additions of bamboo shoot and shitake. Umami factor is further boosted with dried shrimp.
Chicken and Scallion Filling
Beautifully bouncy yet tender, ground chicken is spiked with scallions and an assortment of aromatics.
There is a knack to pleating potstickers; you want a shape that is both lovely to look at and functionally maximizes frying surface in contact with the pan for crispy bottoms. Explaining it in words sounds much more challenging than the actual reality. You don’t have to be manually dexterous – although it and some patience help – just be prepared to spend a moment or two.
The ingenious traditional steam-fry technique that results in crispy toasted bottoms and tender tops, a contrast that keeps guō tiē lovers coming back for more.
- Gao Tang/Shang Tang/Superior Chicken Stock
- Classic Dipping Sauce
- Sichuan Dipping Sauce
- Salted Fermented Soybean Dipping Sauce
- Demo of handmade wrappers, all the different fillings, pleating and cooking techniques by chef
- Hands-on by participants at class of their own dumplings with handmade wrappers as well as shop-bought wrappers so they can compare and contrast the difference, using the classic pork filling. Plus trying their hand at steam-frying the dumplings
- Food tasting
Sit at the festive, bountiful, and beautifully set table at My Turn To Host and enjoy
- Your very own classic guōtiē
- Chef’s prawn dumplings
- Chef’s chicken dumplings
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 16 participants
CHEF JOYCELYN SHU