Sunday, June 14, 2009
Daring Cooks #2: Chinese Dumplings
Round Two of Daring Cooks was hosted by Jen of use real butter. (urb is one of the most scenic and sassy blogs around. I tune in regularly to read what Jen has to say, but I'm usually too shy to comment.)
Jen challenged us to make Chinese Dumplings from scratch. Not just the filling, mind you, but the wrapper as well. No cheating by using wonton wrappers!
Well, after making the wrappers, which was an easy process, I probably won't return to my wayward wonton wrapper ways. I used method 1, weighing the ingredients and mixing them in the food processor. The resulting dough was smooth and satiny.
For the filling, I combined ground pork, green onions, mushrooms, water chestnuts, soy sauce, sesame oil, and cornstarch.
I pre-shaped the meatballs, which made assembly much quicker.
Meatball on rolled-out wrapper.
Pleating was a breeze.
Step 1: place in hot oil for several minutes.
Step 2: pour in water, cover immediately, and steam-cook until liquid has evaporated.
Step 3: remove lid and cook until bottoms are brown and crusty.
Serve with a dipping sauce.
The potstickers disappeared before the camera could photograph the eating process. Way too delicious!
The dumplings can also be steamed or boiled. Check out the other Daring Cooks for some stupendous creations! And check Jen's blog for the recipe.