Chinese Dumplings Or Potstickers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These classic Chinese dumplings, whether boiled or pan-fried, are one of my favorite meals. Using pre-made wrappers saves a lot of time (look for ones without eggs in the ingredients) but in case you can't find them, I've included directions for making your own. Read more . The filling can also be varied, substituting ground turkey or chicken for the pork, chopped green beans for the cabbage, etc. Wrap extras and freeze them on a baking sheet while they're still uncooked (make sure to keep them separate), store them in a plastic bag, and you'll have a quick meal handy. (Just toss the dumplings into boiling water directly from the freezer.) Ingredients:
for the dough |
2 c. flour |
1 c. boiling water |
for the filling |
2 scallions |
2 large napa cabbage leaves |
1/2 inch fresh ginger root |
1/2 lb. ground pork |
1 tbsp. cornstarch |
1 tbsp. soy sauce |
1 tsp. sesame oil |
1/2 tsp. salt |
for the dipping sauce |
3 tbsp. soy sauce |
1 tsp. chinese black vinegar or rice vinegar |
1 tsp. sesame oil |
1 tsp. sriracha (chili) sauce (optional) |
for cooking |
4-6 tbsp. neutral-tasting vegetable oil, like corn or canola |
1/2 c. cold water |
Directions:
1. Make the wrappers:
2. Put the flour in a large bowl and make a well in the center. Slowly pour the boiling water into the well, mixing in the flour with a spoon (or chopsticks for maximum authenticity).
3. Continue mixing until the water is absorbed and the mixture forms a rough mass, adding more flour if necessary.
4. Cover the bowl with a dish towel and let stand until cool enough to handle, about 1 minute.
5. When cool, gather up the dough with your hand and press into a loose ball. It should be quite soft.
6. Turn the dough onto a lightly floured surface and knead it until it is smooth and elastic, about 5 minutes. Cover with a dish towel and let it rest about 30 minutes.
7. Divide the dough in half, and roll each half into a cylinder about 9 inches long.
8. Lightly dust a knife with flour, then cut each cylinder across into 12 equal pieces. Cover the pieces with a damp dish towel.
9. Dust your palms with flour, then take one piece of dough and roll it into a ball.
10. Repeat with the remaining dough and cover with the damp dish towel.
11. Lightly flour the work surface and rolling pin.
12. Flatten one ball of dough with the palm of your hand and roll into a 4-inch round, making the edges slightly thinner than the center. Cover with a damp dish towel.
13. Repeat with remaining balls of dough.
14. Make the filling:
15. If making your own wrappers, do this while the dough is resting.
16. Finely chop the scallions.
17. Stack the cabbage leaves, cut them lengthwise into quarters and then across into 1/8 inch slices.
18. Peel and chop the ginger.
19. In a large bowl, combine the scallions, cabbage, and ginger with the ground pork, cornstarch, soy sauce, sesame oil, and salt. Mix well.
20. Assemble the dumplings:
21. Fill a small bowl with water, and place it one corner of the work area for easy access.
22. Set one wrapper on the work surface. Place 1 tablespoon of the filling in the center of the wrapper.
23. Lightly moisten the edge of the wrapper with a finger dipped in the water bowl.
24. Fold the wrapper in half over the filling, pinch the top together, and fold the remaining dough in from the sides to pleat the edges. Press down, being sure to seal well. Try to avoid getting any filling on the edge of the wrapper, because that makes the dumpling likely to pop open during cooking.
25. Dip the bottom of each dumpling in a little flour and place it on a tray, covered with a damp dish towel to prevent the dumplings from drying out.
26. Repeat for each wrapper.
27. Make the dipping sauce:
28. In a small bowl, combine the soy sauce, vinegar, sesame oil, and chili sauce, if using. Mix well.
29. Cook the dumplings (boiling):
30. For the healthier version, bring a large pot of water to boil.
31. Add the dumplings, making sure not to crowd the pot. (The dumplings can be cooked in batches.) The water will cool off as the dumplings hit and stop boiling.
32. Stir the pot occasionally to prevent the dumplings from sticking together.
33. Cook until the water comes back to a boil, and the dumplings float.
34. Take the dumplings out with a skimmer, let drain briefly, and transfer to a serving platter.
35. Repeat until all the dumplings are cooked.
36. Serve hot, with dipping sauce.
37. Cook the dumplings (pan frying):
38. Heat a frying pan over medium heat.
39. Drizzle in 2-3 Tbsp. oil to coat the bottom and sides of the pan.
40. Continue heating until the oil is shimmering and very hot.
41. Arrange 12 dumplings, flat-side down, in a flower formation in a single layer. (The dumplings should fan out from the center of the pan.) If you have a larger pan, you can try to fit in all 24 (though use more oil and water to cook). It's OK to pack them tightly together.
42. Fry the dumplings until they are lightly browned and crisp on the base, 2-3 minutes. Carefully add 1/4 C. cold water, swirl to distribute evenly, and immediately cover the pan.
43. Reduce heat to medium-low and continue to cook until all the liquid has evaporated and the dumplings are tender but still chewy, 7-10 minutes.
44. With a spatula, transfer the dumplings to a serving platter and keep warm in the oven. Or, if you're feeling brave, place a plate over the dumplings and invert the pan to maintain the dumpling arrangement.
45. Wipe out the pan, and repeat the process to cook the remaining dumplings.
46. Serve hot with dipping sauce.
|
|