Chinese Pan Fried Dumplings With Crispy Skirt (Ice Flower Potstickers) Recipe by Claire Chen
This recipe is translated from Cookpad Taiwan. See original: 中式麵食-冰花❄鍋貼 Cooking Instructions 1 In a large bowl, add the flour. Pour in the hot water (about 160°F) and mix briefly, then add the cold water. Stir until the mixture forms small flakes. 2 Knead the dough into a ball, cover with plastic wrap, and let it rest for 15-20 minutes. 3 While the dough rests, prepare the filling. Finely chop the cabbage and mix with 1 teaspoon salt to draw out excess water. Combine all filling ingredients, including the drained cabbage, and mix well. 4 After resting, cut the dough into strips and roll into long ropes. Cut into small pieces (about 10-12 grams each). Flatten each piece and roll into a round wrapper. Place filling in the center. 5 Fold the wrapper in half and pinch the edges to seal. Place on the table and press both ends down to shape. 6 Heat a nonstick skillet and add 1 tablespoon oil. Arrange the dumplings in the pan, then pour in a flour-water mixture (1 part flour to 10 parts water). Cover with a lid and cook over medium-low heat until the edges turn golden and crispy. 7 Place a large plate over the skillet and invert to remove the dumplings. Enjoy your fragrant, crispy 'ice flower' potstickers! 1 In a large bowl, add the flour. Pour in the hot water (about 160°F) and mix briefly, then add the cold water. Stir until the mixture forms small flakes. 1 In a large bowl, add the flour. Pour in the hot water (about 160°F) and mix briefly, then add the cold water. Stir until the mixture forms small flakes. 2 Knead the dough into a ball, cover with plastic wrap, and let it rest for 15-20 minutes. 2 Knead the dough into a ball, cover with plastic wrap, and let it rest for 15-20 minutes. 3 While the dough rests, prepare the filling. Finely chop the cabbage and mix with 1 teaspoon salt to draw out excess water. Combine all filling ingredients, including the drained cabbage, and mix well. 3 While the dough rests, prepare the filling. Finely chop the cabbage and mix with 1 teaspoon salt to draw out excess water. Combine all filling ingredients, including the drained cabbage, and mix well. 4 After resting, cut the dough into strips and roll into long ropes. Cut into small pieces (about 10-12 grams each). Flatten each piece and roll into a round wrapper. Place filling in the center. 4 After resting, cut the dough into strips and roll into long ropes. Cut into small pieces (about 10-12 grams each). Flatten each piece and roll into a round wrapper. Place filling in the center. 5 Fold the wrapper in half and pinch the edges to seal. Place on the table and press both ends down to shape. 5 Fold the wrapper in half and pinch the edges to seal. Place on the table and press both ends down to shape. 6 Heat a nonstick skillet and add 1 tablespoon oil. Arrange the dumplings in the pan, then pour in a flour-water mixture (1 part flour to 10 parts water). Cover with a lid and cook over medium-low heat until the edges turn golden and crispy. 6 Heat a nonstick skillet and add 1 tablespoon oil. Arrange the dumplings in the pan, then pour in a flour-water mixture (1 part flour to 10 parts water). Cover with a lid and cook over medium-low heat until the edges turn golden and crispy. 7 Place a large plate over the skillet and invert to remove the dumplings. Enjoy your fragrant, crispy 'ice flower' potstickers! 7 Place a large plate over the skillet and invert to remove the dumplings. Enjoy your fragrant, crispy 'ice flower' potstickers! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lettuceless Greek Salad Honey Oat Bread Rice Potatoes with Carne Picada cut Beef Gravy Flaky Buttery Biscuits Super Easy Fizzy Colada Lettuceless Greek Salad Honey Oat Bread Rice Potatoes with Carne Picada cut Beef Gravy Flaky Buttery Biscuits Super Easy Fizzy Colada Moong daal Green mint coriander chutney Soupy Maggie Tzatziki Paneer khadi Chinjao rosu Mango Cocktail Greek Salad Chicken Hariyali with mint,coriander and coconut Poha Moong daal Green mint coriander chutney Soupy Maggie Tzatziki Paneer khadi Chinjao rosu Mango Cocktail Greek Salad Chicken Hariyali with mint,coriander and coconut Poha