It’s the second installment of The Daring Cooks! Our host this month was Jen from use real butter, what recipe did she choose? Well, she thought it might be a good time for us to try our hand at something that looks daunting, but is actually pretty straightforward.
The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)
Jen tells us, “It’s a basic concept: a filling inside a dough wrapper, sealed, & cooked. This delicious theme runs through many cultures & is among the more popular bites at Chinese restaurants – especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room & I encourage you to explore. If you’ve made them before – great! Now try something different!” The process goes a little like this:1. Choose a filling 2. Choose a dough 3. Choose a cooking method (boil, steam, pan-fry)
We had to make our own wrappers, we were not allowed to use pre-made ones. Not too hard, just takes a little patience & practice. For the filling, she gave us a couple of choices, the most common being pork or shrimp. You can fill dumplings/potstickers with just about anything, even blueberries or alomondella. Jen also tells us, “You can make them with other ground meats (beef, chicken…) or vegetarian (tofu, mushrooms, bamboo shoots, water chestnuts, glass noodles, Chinese chives – oh yum!). The important thing to keep in mind is that the filling needs to “stick” to itself or else you will make your life incredibly miserable wrapping up filling that keeps falling apart. I think if I were to make vegetarian dumplings, I would sauté the cabbage & mash up the tofu for a better cohesiveness. It’s up to you how you want to fill your dumplings.”
Jen also tells us, “Time: Prep for the filling takes me 30 minutes – longer if peeling & de-veining shrimp. It will depend on your proficiency with a good sharp knife. Rolling & wrapping several dozen dumplings takes me 1 hour by myself. My parents can crank through it in 30 minutes when 1 person is rolling wrappers & the other is wrapping dumplings. Might be fun to get a second person to help! Cooking: I have to cook mine in batches. When steaming, I can cook a dozen at a time in about 10 minutes. Potstickers: 15 minutes per 2 dozen determined by the size of your pan. Boiling – 6 minutes per dozen or so depending on size of pot.”
You can find the original recipe here: http://thedaringkitchen.com/
Here is my changes:
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced
½ cup bamboo shoots, minced
¼ cup ginger root, minced
3 TBSP soy sauce
2 TBSP corn starch
- Combine all filling ingredients in a large mixing bowl & mix thoroughly.
- Cover & refrigerate until ready to use (up to a day, but preferably within an hour or 2).
dough: (double this for the amount of filling, but easier to make it in 2 batches – or just halve the filling recipe)
1 cup whole wheat pastry flour
1 cup whole wheat flour
¾ cup warm water
flour for work surface
- In a large bowl mix flour with 1/3 cup of water & stir until water is absorbed. Continue adding water 1 teaspoon at a time & 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 20 strokes then cover with a damp towel for 15 minutes.
- Take the dough & form a flattened dome. Cut into strips about 2“ wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 1” 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 1/16“. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper & fold the dough in half, pleating the edges along one side. I found it easier to pleat first, then fill. Keep all unused dough under damp cloth so it doesn’t dry out.
2 parts soy sauce
1 part red wine vinegar
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
- Stir together to combine.
To pan ‘fry’ (potstickers): Place dumplings in a dry frying pan. Heat on medium-high & ‘fry’ for a few minutes until bottoms are golden. Add ½ cup water & cover. Cook until the water has boiled away & then uncover & reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat & serve.
To boil: Bring a large pot of water to a boil & 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 freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag & freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.
I chose to pan ‘fry’ mine. I actually made a similar recipe last year for Recipes To Rival
& I boiled those. Personally, I like them better pan ‘fried’. I will make these again, I always love some potstickers.
For dipping, I made the suggested dipping sauce, straight hoisin and a mixture of chinese mustard & soy sauce. Hubby’s fav was the suggested dipping sauce. The hoisin was too sweet, but I really liked the mustard mix, nice & spicy.
These do take a good chunk of time, but the more often you make it, the quicker it gets.