Main Ingredients:
Shiitake Mushrooms: as needed; Crab Mushrooms: as needed; Oyster Meat: as needed; Pork Belly: as needed; Flour: as needed.
Additional Ingredients:
Fresh Baby Bok Choy: as needed; Scallions: as needed; Ginger: as needed.
Seasonings:
Peanut Oil: as needed; MSG: as needed; Oyster Sauce: as needed; Sesame Oil: as needed; Salt: as needed.
Taste: Savory; Cooking Method: Pan-fry; Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Double Mushroom and Oyster Potstickers
Remove the stems from the shiitake and crab mushrooms and wash them thoroughly.
Bring water to a boil in a pot, blanch the cleaned shiitake and crab mushrooms for a moment, then remove and soak them in cold water.
Mix flour with warm water and a pinch of salt to form a smooth dough (I usually prepare this dough half a day in advance).
Cut the pork belly (70% lean, 30% fat) into small pieces, put them in a blender with a little cold water and cooking oil, blend into a meat filling (using a blender makes grinding meat easier).
Add cooking oil, chopped scallions, and minced ginger to the blended meat filling.
Add MSG, mix well.
Wash the fresh oyster meat in water (add a little sesame oil to the water for easier cleaning), drain excess water.
Add the oyster meat (as they are small, they can be added whole), finely chop the shiitake and crab mushrooms and add them to the meat filling.
Wash the fresh baby bok choy, chop finely, and add to the meat filling without blanching.
Finally, add oyster sauce, sesame oil, a pinch of salt (optional), mix well, and the potsticker filling is ready. Now, it’s time to wrap the potstickers.
Knead the dough, roll it into a long strip, cut into pieces, and roll out into round wrappers.
Place a portion of the filling in each wrapper.
When wrapping, leave the two sides open and seal the rest tightly. This is the wrapped potsticker ready for cooking.
Heat a non-stick pan, add a little corn oil (spread evenly on the bottom), place the wrapped potstickers.
On low heat, pan-fry the potstickers until golden brown (as shown in the picture), rotate the pan constantly for even heating.
Add water and cornstarch to the potstickers, covering 2/3 of the way, cover with a lid, cook on low heat, rotating the non-stick pan for even heating.
Once the sauce thickens, remove from heat, flip onto a plate, and serve.
