Potstickers (Bookmarked)

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pot stickers summary: Chinese-style potstickers and two kinds of sauce; inspired by potstickers in LCBO’s Food and drink magazine and based on The Dumpling Sisters’ recipe; The Dumpling Sisters are great; I love run-on sentences!; information about Bookmarked Recipes;

Bookmarked Recipes - last Sunday of the MonthBookmarked Recipes #???: Potstickers

Food and Drink Magazine: Dumpling Tips For weeks, the LCBO’s Food and Drink Magazine has been sitting on the telephone table in the kitchen, opened to the page with tips about how to serve dumplings.

The magazine has been there so long that we don’t even see it anymore.

Then, the other day, when we were ranting about never having any room in our little freezer, saying “Why don’t we just throw these shrimps out?!” about the mistake of a bag of already peeled headless but uncooked shrimps and trying not to remember the night that some of those shrimps were used to ruin what would have been a perfect South Indian style coconut curry (they really are inferior shrimps. A disgrace. In so many ways), suddenly, we remembered about the Chinese dumplings tips in the LCBO magazine.

EAT, DRINK AND BE WEALTHY!
      That’s the message in Chinese dumplings, the quintessential New Year midnight snack. They are ta symbol of prosperity for the coming year beacuse their shape resembles ancient gold ingots.[…]
      FLAVOUR BOOSTERS Add more layers of flavour by serving several dips with your dumplings. Ponzu sauce, Chinese oyster sauce, Sriracha sauce, ginger shreds in balsamic vinegar, XO sauce, chili oil or hot mustand mixed with soy sauce. […]
      LESS IS MORE When forming dumplings do not over-fill.
 
-Janice Poon, Dumplings 101, LCBO Food and Drink, Winter 2015, p.75,76

It was the perfect solution for what to do with those inferior shrimps. We could chop them up and incorporate them into the filling for Chinese dumplings! Which is exactly what we did.

Of course, first, after staring at Janice Poon’s tips, we consulted all of our cookbooks and the internet to see what other people put into their dumpling fillings and dipping sauces.

Then we put on our coats, hats, scarves, mittens, big socks, and boots, and raced out (well, raced as well as anyone can weighed down that way) into the still snowy neighbourhood to trudge walk to the vegetable store and butcher to get broccoli, green onions, bok choy, and ground pork.

As soon as we got home and shed all our layers, accompanied by cupboard doors opening and closing, drawers sliding in and out, little clanks and clinks and humming, T started chopping, chopping, chopping, stirring, stirring, stirring, and whisking, whisking, whisking.

When he had finished, he came up to his office, beaming, “You should taste the sauce I made with hoisin! Is it ever good!”

Then about an hour before it was time to make the dumplings, it was my turn to go into the kitchen to put the kettle on to boil water for making the dough.

dumplings When it was time, armed with memories of various YouTube videos on how to roll out, shape and cook dumplings, with Victoria Li’s voice ringing in our heads, we skipped into the kitchen.

Remember first to warm oil and then fry this for about one minute. […] And then, put in water. So be careful. You need to cover it […] Let it steam for about six to seven minutes. How much water depends on your saucepan. You need to reach about one third high of your pot stickers. […] Open the lid and let it continue to fry for about one minute. […]
 
Remember, three steps for the Pot Sticker: […] Fry. Steam. Fry. Three steps.
 
-Victoria Li, How to Cook Pot Sticker or 锅贴, YouTube: yeqiang

Pot Stickerssteaming pot stickerspot stickers
Pot Stickers
Step 1: Fry in hot oil; Step 2: Steam in water for 6-8 minutes (use a tight-fittinglid);
Step 3: Remove the lid. Fry until all the liquid is gone; Step 4: Serve hot with dipping sauce(s).

Here’s what we did to make our potstickers:

Chinese-style Potstickers and Two Sauces
for 28 dumplings:

Dough

  • 250g unbleached all-purpose flour
  • 50g atta (chapati flour but 100% whole wheat flour would probably work too)
  • pinch of salt
  • 200ml boiling water, more or less

Filling

  • 200g ground pork
  • 8 medium shrimp, peeled
  • 3 green onions
  • 1 bok choy leaf
  • good shot of ginger
  • 2 cloves of garlic
  • ¼ tsp sechuan pepper corns
  • splash soy sauce
  • splash toasted sesame oil
  • splash rice wine vinegar
  • splash dry sherry
  • 1 tsp corn starch

T’s Hoisin Sauce

  • sunflower oil
  • 8 dried cayenne chilies, chopped
  • good shot garlic, finely chopped
  • lots of chopped finely ginger & garlic – cooked til almost golden brown
  • rice wine vinegar
  • Hoisin sauce
  • Soy sauce

Dipping Sauce

  • splash toasted sesame oil
  • spoonful soy sauce
  • ginger, very finely chopped
  • red chili paste
  • splash rice wine vinegar

For Cooking

  • good shot sunflower oil
  • about 250ml water, divided
  1. Dough About an hour before you will be shaping the dumplings, whisk flours and salt together. Pour in some boiling water and stir with a wooden spoon (or chopsticks if you’re insane). Still stirring, keep gradually adding water until there are no giant clumps of dry flour.
  2. When the dough is cool enough to touch, knead on an unfloured board for 5 minutes until the dough is smooth smooth smooth. Put it into a bowl, cover with a plate and allow to rest for about half an hour before dividing it to shape the dumplings.
  3. Filling Finely mince all the ingredients and mix them together in a bowl. Set aside in the refrigerator.
  4. Hoisin Sauce In a small pan, leave chilies in oil over medium high heat until they are very dark brown (blackened). Watch them carefully! If they burn, the air will be filled with very hot, cough inducing smoke. Add the garlic and continue cooking until the garlic is almost golden brown
  5. Remove to a mortar and using a pestle, pulverize everything as best you can. Make sure the chili pieces are small.
  6. Dipping Sauce Stir the ingredients together in a small bowl.
  7. Put the crushed chili mixture into a small bowl. Stir in rice wine vinegar, Hoisin sauce, and soy sauce. Set aside to meld.
  8. Shaping: Put the dough onto a very lightly floured board. Cut it in half. Put one half back in the covered bowl and roll the other half into a log. Cut the log evenly into 14 pieces. Roll each in to a ball and cover all but one of the balls with a clean tea towel. Flatten the ball with the palm of your hand, then roll it into a thin disc about 2 inches in diameter. (Roll from the edge to the center, turn the dough and repeat. If that made zero sense, please take a look at the brilliant YouTube video that the Dumpling Sisters made showing how to roll the dough out.) Repeat with the other pieces until you have 14 discs.
  9. Cradle a disc in the palm of your hand and put a spoonful of filling in the center. Remember the maxim “less is more”. Start to fold the disc in half and pinch one side closed. Pull a bit too much of dough from one side and pleat it to make it fit against the opposite edge. Pinch the edges closed. Keep pleating until you have created something that looks a little bit like a poke bonnet. Be sure to keep the edges clear of any filling so the seal will stay closed during cooking. (Again, if this is entirely confusing, take a look at the Dumpling Sisters’ video.) Lay the finished dumpling on a parchment-paper lined cookie sheet. Repeat with the other discs. Then roll the other half of the dough into a log and repeat the whole process again, until you have 28 (or so) dumplings.
  10. Cooking: Put a good splash of oil into a large frying pan over medium heat. When the oil is hot, carefully lay the dumplings in the oil, making sure to put them in as closely together as possible, without creating a second layer. Unless you have a giant frying pan, you’ll have to do them in two batches. Leave the dumplings frying in the hot oil until they turn golden on the bottom (about 2 minutes). Then pour in 125ml cold water and immediately put a close-fitting lid on the pan. Let the steam cook the dumplings (5 to 8 minutes) until almost all the water has evaporated. Take the lid off and allow to fry for another minute or so to release the dumplings from the bottom of the pan.

Serve the dumplings in a big pile, making sure to show off the golden bottoms. -the Dumpling Sisters

We were thrilled! Our dumplings were brilliant. Our sauces were brilliant. They were so brilliant that instead of leaving the left-overs to have for today’s lunch, we went into the kitchen after dinner and cooked them to have dumplings for dessert.

This is my favourite kind of dessert. I LOVE dinner for dessert!

In fact, they were so delicious last night that as I was writing this report, T came in and said, “Do you want to have dumplings for lunch? We could finish off those shrimps, and there’s still some green onions and bok choy…”

Who am I to say no? I’m going to put the kettle on to boil now….

Bookmarked Recipes - monthlyBookmarked Recipes
Some time ago, Ruth (Ruth’s Kitchen Experiments) created this event to urge herself (and everyone else) to actually make the several recipes they have bookmarked in various books, magazines and internet pages. Then Jacqueline (Tinned Tomatoes) took over and because she is vegetarian, she requested that submissions be vegetarian or easily changed into vegetarian recipes.

Sadly, as far as I know, Bookmarked Recipes is no longer officially in operation. But of course, I still have zillions of recipes bookmarked.

IF the event were still ongoing, I would submit this post because the filling could easily be changed to become vegetarian (say, something like spinach and mushroom).

 

 

This entry was posted in food & drink, pasta, posts with recipes, PPN; YeastSpotting, MLLA, Bookmarks; T&C, spicy on by . pot stickers

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  • Barbara M

    Wow, they look fab. Pork, shrimp, and greens is my fave. The dipping sauces sound great too.

    I’m afraid I take the lazy way when I make dumplings. I crimp the edge with a fork. I guess that makes the crimped edge a bit thin compared to folding it – maybe that’s why I also overlap them in the pan so the crimped edge lies on top of the fat edge of the previous one. The good thing is that I can get more in the pan that way, but I guess the bad thing is that I get less fried surface per dumpling.

    Mmm, potstickers … drool.

  • Yup, I know what you mean. As I was pleating each dumpling to shut it, I kept thinking how much easier it would be to just fold it in half and close it with a fork…. But if we did shape them that way, then I’d put them into the pan with the crimped edge facing up — in the same way that Victoria Li does.

    Having said that, next time, I want to make tear drop shaped dumplings like No. 4 of YouTube, Tipsy Waltz: How to wrap dumpling (7 ways) https://www.youtube.com/watch?v=WclLg8M0tJ8

    And if we have another kind of filling, maybe some tricorner hat style – like Hamantashen but with the edges completely sealed.

    But I doubt that I’ll ever have the patience to make them in the shape of fish the way this page has them: http://www.theworldofchinese.com/2014/04/7-ways-to-wrap-a-dumpling/

  • Barbara M

    Tipsy Waltz makes it look so easy! The tear drops are gorgeous.

    That fish one reminds me of those “how to draw an elephant” things. They seem to have left out about 20 steps between having it half-pleated and having the completed fish.

    When I crimp with a fork, they don’t really lend themselves to having the crimped edge sticking up. The crimp ends up being more than a semicircle, although maybe there are more advanced fork-crimping techniques. But having them overlapped in the pan works out fine.

  • Did you see that way that Andrea Nguyen suggests for getting the half-moon kind to stand up? She stands the half moon with the crimped edge facing up and puts one little pleat in the center at the top. It somehow flattens the half moon out and it stands up. (She says it’s looks like a pea pod.)

    Yes, the fish one does need a little more explanation, doesn’t it? For instance, what are those red things that become its eyes?

  • Barbara M

    I hadn’t looked at Andrea Nguyen’s site yet. Adding the little pleat doesn’t sound too onerous, so I’ll try that next time. Actually, I may even try hand-crimping rather than fork crimping, since it looks like it might be easier than I thought.

  • I tried fork crimping with only one of the dumplings and I found that to be quite difficult. The way that we sealed our pierogies by hand, is way easier. The multi-pleated style is pretty easy too, once you get used to it.

  • Kelly

    Oh wow, yummy, pretty! I just made potstickers for the first time a couple weeks ago and they were SO good. I really need to make the wrappers though because I tried wonton wrappers for convenience as suggested and they were too thin!

  • They are pretty, aren’t they, Kelly? (Thank you!!)

    We too have made potstickers, using supermarket wonton wrappers. And they were pretty good. But making your own dough is way better! It’s much more forgiving – stretchier and easier to stick the edges together.

    What filling did you use in your potstickers?

  • Kelly

    I used a pork ginger filling from Damn Delicious although I made sure to drain the cabbage!

  • Oooh, those look fabulous!! (And thanks for the link to Damn Delicious….)

    http://damndelicious.net/2015/08/28/pork-ginger-potstickers/