These were terrific fun to make! They took awhile to roll out the wrappers and pleat the folds, but the turned out delicious. I made pork potstickers and then with the leftover dough, I made a dozen Thai Green Curry shrimp potstickers. Both were full of flavor and definitely something I'd make again!
Chinese Dumplings/Potstickers
pork filling:
- 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
dipping sauce:
- 2 parts soy sauce
- 1 part vinegar (red wine or black)
- a few drops of sesame oil
- chili garlic paste (optional)
- minced ginger (optional)
- minced garlic (optional)
- minced green onion (optional)
- sugar (optional)
Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).
Make the dough: In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
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 (see images in post for how to fold pleats). Keep all unused dough under damp cloth.
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.
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.
Can't wait to see what the Daring Cooks have in store next month!
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