Chinese Dumplings/Potstickers (Daring Cooks Challenge June 09)

dumpling final1

This months Daring Cooks challenge was brought to us by Jen from use real butter.

I was very excited when I found out that I was going to make dumplings this month! As a British born Singaporean and Malaysian, I grew up with a fusion of culinary flavors. New years & birthdays were always celebrated with a Dim Sum feast in London’s China town.
I found dumpling making rather tedious and I did get frustrated about my dough breaking & the clumsiness of my pleating, BUT the results were fantastic – super fresh and no MSG!

dumpling final2

I spent some time thinking up my dumpling fillings and opted for the following:
+ minced beef, rose water & cinnamon
+ roast chicken, lemon, pepper & red pesto
+ courgette, aubergine, spinach, aniseed & parmesan
+ beetroot, radish & ginger
+ carrot, celeriac, balsamic vinegar & olive

dumpling making

For my second attempt I made some Gluten-Free dumplings using wheat-starch – this provided an authentic dumpling that I’m more familiar with in the restaurants. The dough was transparent and had the right balance of chewy-crispness to it (it’s hard to describe…)
+ sweetmeat & red pepper
+ roasted garlic, onion & swede with chili shrimps.

gf dumplings

Chinese Dumplings/Potstickers

Dough:
2 cups (250g) all-purpose flour
½ cup (113g) warm water
flour for worksurface
Gluten-free Dough:
1 ¼ cups wheat starch
¼ cup tapioca starch
½ warm water (I used more like ¾ cup – 1 cup)

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: 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. 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. potstickers, bottoms up to show off the crunchies

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

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11 responses to “Chinese Dumplings/Potstickers (Daring Cooks Challenge June 09)

  1. WOW. all of your fillings sound amazing, and the dumplings look beautiful! I’ll take the roast chicken to start! Delicious and such creative ideas!

  2. I love all the different fillings you did! Esp. the beetroot! and you are much braver than we were to try the wheat starch, my husband is really sensitive to any trace levels of gluten to I didn’t want to risk it. But looks like the wheat starch worked well for you because yours are so thin I can see the fillings inside – beautiful!

  3. Lovely challenge! You did such a nice job with all of those delicious fillings. I think you probably had better results on the gluten-free version than I did – they look awesome.

  4. So many different fillings! You really went all out on this challenge, I’m impressed! They look great! The ones on the last picture have such a thin, transparent dough!

  5. beef with rose water… how interesting.. Those flavours sounded delightful. And yes, i am a big fan of har gao too. Must try to make them sometime, thanks for the recipe 🙂

  6. Yum!! All of your dumplings look amazing, and the flavours sound divine =D. Great job trying the gluten free ones as well, I opted to make ones without wheat starch, but yours look perfect!!

  7. Really delicious potstickers! Time consuming put well worth it. I love the sweetmeet and the chicken one.

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