The dough wasn’t very difficult. You just have to be sure to use the right amount of the flour and water, which can be a bit tricky. The filling was our choice and as my hubby likes his meat, I choose a pork filling. This was a lot of fun and hubby thoroughly enjoyed being a taste tester. The dough wasn’t so difficult – though, you have to make right the amount of the flour and water, that can be tricky. My first few tries at rolling out the dough I got it way too thin, but finally found a medium consistency that held together for frying.
I made a tart raspberry soy sauce dip that really topped it off well. Hubby all but licked his plate! is hosting our challenge this month for traditional Chinese Dumplings, commonly known as Dimsum or Potstickers or Wontons which we love when we go out so this was a great opportunity for me to try my hand at it!
– 2 cups (250g) all-purpose flour
– 1/2 cup (113g) warm water
– flour for work surface
– 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 bamboo shoots, minced
– 1/4 cup ginger root, minced
– 3 tablespoons soy sauce
– 2 tablespoons sesame oil
– 2 tablespoons corn starch
Jen’s Dipping sauce: (I made my own out of homemade tart raspberry jam and soy 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)
Instructions how to make the dough by Jen:
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 (Jen’s 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.
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.
Filling – meaty: 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). – Easy peasy
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.
Don’t forget to check out some really amazing dumplings by the other Daring Cooks by clicking on the links to their blogs at the temporary Daring Cooks Blogroll.