- 1 lb (450g) ground pork
- 4 large napa cabbage leaves, minced
- 3 stalks green onions, minced
- 7 shitake mushrooms, minced (if dried – re-hydrated and rinsed carefully)
- 1/2 cup (75g) bamboo shoots, minced
- 1/4 (55g) cup ginger root, minced
- 3 tbsp (40g) soy sauce
- 2 tbsp (28g) sesame oil
- 2 tbsp (16g) corn starch
OR
Shrimp Filling
- 1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
- 1/2 lb (225g) ground pork
- 3 stalks green onions, minced
- 1/4 cup (55g) ginger root, minced
- 1 cup (142g) water chestnuts, minced
- 1 tsp (5g) salt
- 3 tbsp (40g) sesame oil
- 2 tbsp (16g) corn starch
Dough
(double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
- 2 cups (250g) all-purpose flour
- 1/2 cup (113g) warm water
- flour for work surface
- 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. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).
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 incorporate more flour than to have a dry and pilling dough requiring more water).
Make the dough, Method 2: In a large bowl mix flour with ¼ 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 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 1½ 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, roll about 1/16th-inch thick. 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 freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. 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.
The Results
21 comments:
Just love the flower and the pixs look fab. Great that you liked them. Hope the other challenges are as much fun.
Love the plating :) your dumplings look delicious! I also loved the challenge and this recipe is a keeper! Cheers.
Junie, your dumplings came out picture perfect and they look delicious. Wonderful job!!
They look beautiful! great job!
Your plating photo looks really pretty. Your dumplings came out beautiful too. Congratulations!
Your dumplings look lovely! I really enjoyed this challenge as well...it's fun to read everyone else's posts!
Your dumplings look perfect! Great job on the challenge!
You know what? I think I could easily do these. Sure, there are a few steps but upon reading this, it's not really a complicated thing to do is it? You have just convinced me to give them a try from scratch like you have. Great photo of them too!
Oh, what an awesome plate of gorgeous dumplings. You totally rocked the challenge this month!
Beautiful photos. Great job!
Delicious! Love the parsley in the center of the dumplings. I am just learning how to plate food. Your's is pretty.
"Jiaozi" (饺子), as they're known in Mandarin, are quite possibly one of my absolute favorite foods in the entire world (behind Mom's veggie soup, Dad's steaks and my mint chocolate snow-top cookies, of course). I remember making these with my instructors when I was in language school, and they were amazing. We found that a small spoonful of hoisin sauce in the filling made our dumplings out-of-this-world. Your recipe (and the result) looks fantastic - I hope to try your recipe next weekend with the addition of my secret weapon! ;)
Love,
Shauna
The plating is so stunning, it would hardly matter what the dumplings tasted like. They look delicious, though!
June, your dumplings look so perfect and so scrumptious! I had a little trouble with crimping mine properly and kind of just ruffled them, but I was so happy with their taste, and I'll definitely make them again. I'm glad you joined in on doing the Daring Kitchen challenges!
Gosh -- you make your own dough??? These look awesome June -- thanks for posting!!!
(Can't wait to see those cakes!)
Very nice and very well displayed!
Loved the flower-presentation. Your dumplings look fab!
I really love your presentation -- the dumpling flower on that gorgeous plate! They look fabulous. I agree, this was a terrific challenge.
Beautiful pictures and presentation! Great job!
mmm! Delicious.
Your dumplings look great. Love the way you plate it and that lovely photos.
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