Monday, March 26, 2007
Chinese Vegetable Dumplings
I have always loved chinese dumplings, and I always assumed that they were incredably difficult and time consuming to make, because how could something so delicious be easy? I was so wrong. Not only are they easy, they are fun too!
For the dough:
• 2 cups all purpose flour
• 1 cup boiling water
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
For the filling:
• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 package potsticker or gyoza wrappers
• 2 tablespoons oil for frying the dumplings
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you.
Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.
I wanted to make vegetable dumplings, but I also wanted to make the dough myself, so what I have listed here is two recipes, both from About.com. One is for Veg dumplings using premade wrappers, and one is the dough from some meat dumplings.
These were so much fun to make!
I had always thought that flour and water alone would just make glue, but it turns out it makes a really good dumpling dough. It was really easy to make and really easy to roll too. Next time I make them I will probably roll them slightly thinner, but then again, maybe not.
The filling was great. I couldn't get the right kind of tofu, so I skipped it, but it was fine without it. Really crispy and dumpling-y.
The method of cooking was interesting, and they looked cool in the pan. All in all there is nothing bad to say about this recipe. I love it!