The Daring Cooks: Potstickers

This month's Daring Cooks challenge was Chinese dumplings/potstickers (aka gyoza in Japanese), hosted by Jen of Use Real Butter.

I was so excited when I found out this was going to be my first Daring Cooks challenge. I love potstickers, but I'm not sure I would have ever thought, "Oh I should try to make that..." But am I ever glad I did make them! The process turned out to be relatively easy (although time consuming) thanks to Jen's thorough and clear step-by-step instructions on her blog.

Here is the wrapper dough:


It was a little dry at first, so I added some extra water and then it was GREAT to work with. It rolled out so easily (oops, I forgot to take a picture of the unfilled wrappers...) and was so simple to make. I used a basic pork and cabbage filling to stuff the dumplings.

Here are some of the pleated dumplings. This was also easier than I imagined it being. Once I got the hang of assembling the dumplings, things started to go a lot faster.


I decided to make potstickers (as opposed to dumplings which would be boiled or steamed) and here is where I messed up.

You're supposed to fry the dumplings in a little vegetable oil then, when they're golden brown, add some water, cover the pan, and let the water cook off. I added too much vegetable oil in the beginning, so I thought there was water in the pan longer then there actually was (I could see the extra oil in the bottom of the pan and thought it was water.) As a result, my potstickers got a little... extra brown...


...But they were still delicious! The recipe makes a bunch and they freeze very well. Here are the extras ready for the freezer.

I will definitely be making these again. Probably this week. I love that it makes so many and we can just have them ready in the freezer for a quick meal! I have noticed several other people have made dessert dumplings and deep-fried them, which I am also looking forward to trying. I'm thinking stuffing them with apples or berries and cream cheese or something like that...

Here's the original recipe:

Chinese Dumplings/Potstickers

pork filling
1 lb 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 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch

OR

shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch

dough
Note: you will want to double this for the amount of filling listed - I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface

dipping 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)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.

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. 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 above).

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 and steam 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.

To freeze: Assemble dumplings on a baking sheet so they are not touching. 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.

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