There was a time when we we never had flour at home. None of any sort, not even cornflour which most Chinese households would use for thickening their gravies. We didn't have any, and even if we did, it would be left neglected until insects colonise the containers.
Of course, this sad state of affairs changed when I started this baking bug. Suddenly the pantry is stocked with cake flour, plain flour, self-raising flour, cornflour, rice flour and even green bean flour. Most of the time we make pancakes, because MIL and husband like sweet pancakes for desserts and brunches. But sometimes we diversify our menu with dumplings. Like quotie for example. These are also known as potstickers because of their method of cooking (see below).
It is a simple thing to make, and really quite delicious. Flour is mixed with water until a springy dough is formed. The dough gets rolled into thin wrappers for a filling of minced pork, cabbage and water chestnuts. The dumplings sits on a lightly greased pan for a few minutes and then they enjoy a little steambath. When the water evaporates, it is time to eat.
Enjoy!
