Ok, I’m waaaaay freaking late on posting my creation. I’ve been fried due to my new job and finally found the time to make these this last weekend. This month’s challenge was hosted by Jen of use real butter. She chose Chinese Dumplings or Potstickers as the challenge. While I’ve eaten these before, I’ve never attempted to make them. These took a while to make due to having to roll out the dough, but they were relatively easy to make. I ended up frying them instead of steaming them and used a purchased dipping sauce. The end result was delicious! I might make these again if I have the time, but they were time-consuming, so I don’t see myself doing it anytime soon. Thanks, Jen, for hosting this month’s challenge!
Here they are right after I formed them:
They didn’t look too bad.
And here’s the end result:
- 1 lb (450g) ground pork
- 4 large napa cabbage leaves, minced
- 3 stalks green onions, minced
- 7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
- 1/2 cup (75g) bamboo shoots, minced
- 1/4 (55g) cup ginger root, minced
- 3 tbsp (40g) soy sauce
- 2 tbsp (28g) sesame oil
- 2 tbsp (16g) corn starch
dough: (double this for the amount of filling, but easier to make it in 2 batches – or just halve the filling recipe)
- 2 cups (250g) all-purpose flour
- 1/2 cup (113g) warm water
- flour for work surface
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).
Make the dough: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.