Daring Cooks Chinese Dumplings/Potstickers

Chinese Dumplings Potstickers

Jen from use real butter selected Chinese Dumplings/Potstickers for the Daring Cooks June 2009 challenge. I had never made potstickers before and I was surprised how easy they were to make. The dough was easy to roll out, but I did need to add some extra water to the dough.

My step mom was visiting and helped me make them. It was so nice to have an extra set of hands to fill them after I rolled them out. We made a double batch in the early afternoon and left them in the fridge covered with a wet towel and it worked out great. We used the pork filling, pan fried them and used Panda Express’s Orange Sauce for dipping.

They were a big hit with the entire family. I loved the pork filling and will definitely make these again. My daughter often buys frozen potstickers from Costco, she’s excited to give this recipe a try. Thanks Jen for a fun challenge!

Daring Cooks Chinese Dumplings/Potstickers

Ingredients:

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

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

Directions:

Make the dough, Method 1

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).

Make the dough, Method 2 (my mom’s instructions)

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.

Both dough methods: 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.

Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

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 and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.