June 14, 2009

Chinese potstickers - Daring Cooks

Here it comes! The second Daring Cooks' Challenge by Jen from use real butter. Is there anyone out there who could possibly resist potstickers? I prepared them using Jen's pork filling and the whole bunch was gone in half an hour!

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
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 worksurface

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. 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.


My Taste Heaven said...

my favourite, but i prefer to buy them in frozen-packed-form than making them myself...hahah

Anna said...

Lovely photos and what a beautiful dumplings :) Bet they tasted great! I loved this challenge! Cheers!

Audax said...

Wonderful colour you got on the potstickers. Great photos also. Bravo on this challenge.

Manggy said...

They look perfect as can be, Chriesi! Love the browned surface!

Rosa's Yummy Yums said...

Very well done! Those dumplings look delicious!



Rose said...

They look beautiful! Very nice pictures too :)

Mary Bergfeld said...

These are really beautiful> The dumplings and the photos are both picture perfect. Have a wonderful day.

Jen Yu said...

Very nicely done! Love the golden color and your pleats are great. You SURE you haven't made these before? ;) Looks like the work of a pro to me!

Luna said...

They look so yummy

chriesi said...

Thank you all!

@Jen Wondering why I haven't photographed the whole bunch?;) Learning by doing...:D

Kitchenlander said...

Beautiful dumplings and beautiful staging!

Evan said...

I think your pleating job is the best I've seen so far. Great work!

ice tea: sugar high said...

Stunning! your photos and your dumplings are just breathtaking. Love how you plate the dumplings, simple and elegant

Lisa said...

Not only are your photos outstanding, but your potstickers are perfection! I'm awed! Great job!

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