Pot-sticker dumplings with chicken stock (Ji zhi guo tie) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 112) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for lard and medium-dry sherry for Shaoxing rice wine.

  • twoyolks on January 08, 2016

    The ginger and scallion soaking water gives the dumplings a nice but subdued ginger and scallion flavor without compromising the texture of the dumpling. Making the dough isn't too difficult but rolling it out does take some time. The biggest problem I had was that the dumplings tended to stick to the pan while cooking them even when using a lot of oil (more oil did help, however). I eventually had to use a fish spatula to pry them out.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.