Kitchen Stories: How to make Pot Stickers from Scratch



2 1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup just-boiled hot water
1/3 cup iced cold water
8 ounces minced or finely shredded cabbage (Napa or regular)
8 ounces ground pork (ground meat of your choice)
1/2 teaspoon soy sauce
freshly ground white pepper (or black)
1/2 teaspoon cornstarch
1/2 teaspoon Chinese rice wine (optional)
1/2 teaspoon Asian sesame oil
2 tablespoons minced chives (Chinese or regular)
4 ounces diced water chestnuts (canned is fine)
3-4 large fresh shiitake mushrooms, finely diced
1/2 teaspoon grated fresh ginger


To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour – unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling.

In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.

In a separate bowl, mix the ground pork with soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil. Add in the chives, water chestnuts and mushrooms.

Back to the cabbage – grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well. You can cook a spoonful of filling in a small frying pan for a taste, if you’d like.

Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don’t have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.

Have 1/4 cup water and a tight-fitting lid for your pan at the ready, by your stove. Heat a large, nonstick frying or saute pan over medium heat. When hot, swirl in a little cooking oil, just enough to swirl around. Carefully lay potstickers into the pan, they can touch a little, but do not overcrowd. Cook for 1-2 minutes, then peek under one or two potstickers to see if the bottoms have lightly browned. Adjust your heat if needed.

When lightly browned, it’s time for the steaming. In one hand, have the lid ready. In the other, carefully pour in 1/4 cup of water into the pan. It will splatter, so please be careful. Immediately cover pan with the lid to trap the steam. Let cook for 2 minutes, then open the lid. Continue cooking for another 2 minutes, until all of the water has evaporated. Take a peek under the potsticker. You can add a little more cooking oil if it has trouble browning (but only after all the water has evaporated, otherwise it will splatter.) Shake the pan to loosen the potstickers, swirl in the oil and tilt pan to distribute the oil. When bottoms are nicely browned, plate and serve with dipping sauces.


Article taken from:

To Kampua or not to Kampua?

@smileykisses is an avid foodie (plus an Instagram addict to boot), so in our new segment “Cafe Culture 101″ she shares with us the good, the yummy and the blown minds of cafes and places to eat in Kuching!
Follow her online journey on Instagram at @smileykisses

Kampua mee; which means dry plate noodles in Foochow, is one of Sarawak local kopitiam dish originally  from Sibu along side Kolo mee. It can be ‘devoured’ for breakfast, lunch, teatime, dinner or even supper as long as it is available in any kopitiam.

Kampua mee originated from the Foochow people of Sarawak; the noodle is handmade and softer than Kuching’s famous Kolo mee. This is to absorb all the pork lard and onion oil sauce on the plate. In addition to that, you can have it black or white meaning there is added  soy sauce to make it black gives it a saltier aroma which is a totally different taste to the white version; the original Kampua mee.

To excite your taste buds here are some of the kampua’s that I often enjoy for breakfast :

4 1 2 3

Every Youth Can Cook!


Our KTC Culinary Arts ladies have come up with a special holiday program for the young people in Kuching. They are looking for young adults from 13 to 18 years of age who have a yen to learn more about cooking (or even just want to pick up new recipes!)


They will be covering the basics like utensils and safety food handling up to some easy and also advance recipes to learn from. Please contact 082-361958 or email for more details.

You can also download the forms here.


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