Daring Cooks June 2009 Challenge: Chinese Dumplings / Potstickers

We are huge dumpling/potsticker lovers.  You can eat dumplings/potstickers for breakfast, lunch, and dinner.  So when our June host Jen from use real butter chose this challenge, I was super excited.  I have always been fond of making Chinese dumplings/potstickers from scratch, but sadly I don't make them often enough.  This time I got my perfect excuse.

Jen from use real butter is our host for the Daring Cooks June 2009 challenge.  It's a basic concept: a filling inside a dough wrapper, sealed, and cooked.  This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants - especially dim sum.  The recipe she provided is based on her family recipe.  There is a lot of room for exploration and creativity.

Chinese Dumplings/Potstickers

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 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 by hand.  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 have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water.]

Make the dough, Method 2 (Jen's 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.  [My note: I used a little more water than the 1/2 cup listed in the recipe.  The dough is not supposed to be soft, but not too stiff either.  Use your own judgement and you might have to just trust your instinct and see what happens.]

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 (see images in Jen's post for how to fold pleats).  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.

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.

I made dumplings in the soup, deep-fried dumplings, and the traditional potstickers.

My Filling (for 14-16 dumplings):

1 recipe Tofu Ricotta (PPK)
1 medium-size eggplant, peeled and sliced across to 1/4-inch pieces
1 zucchini, sliced to 1/4-inch pieces
1 large portobello mushroom, sliced
15 cloves garlic, thinly sliced
1 1/2 large tomatoes, sliced
1/4 cup freeze-dried chives
1/2 tsp. red curry paste
1 tsp. black bean chili sauce
A dash of Hungarian paprika
3 water-packed baby artichokes, well drained and squeezed dry, roughly chopped
1/4 cup walnuts, finely chopped
20 capers, drained and finely chopped
Salt and pepper to taste

1. Deep all vegetables from eggplant to tomatoes (one type of vegetable at one time).  When done, dry on paper towel very well.
2. In a large mixing bowl, mash deep-fried vegetables, tofu ricotta, all spices, and everything else together until creamy and well-combined.

Seaweed Soup:

10 cups water
1 cup dried konbu
3 large cabbage leaves
1/2 cup fresh scallions, sliced
2 Tbsp. white miso
Salt and pepper to taste

Put everything in a large pot and cook on medium heat for 5-7 minutes before adding the boiled dumplings.

Verdict: Once you get the hang of making your own wrappers, you can make your dumplings in no time.  It's a fun way of eating and certainly a one-pot-meal.  Regarding the pleating part, I thoroughly had fun.  It may seem difficult at first, but if you are patient enough to try a couple more times, you will get the hang of it pretty quickly.  It's really not so hard.

For more dumpling/potsticker variations, check out the Daring Cooks blogroll.