Potsticker Dough
In addition to the ingredients below, you'll need water and cooking oil for cooking the potstickers (canola, grapeseed, vegetable or peanut cooking oil)
makes 36-40 potstickers
Ingredients
FOR THE WRAPPERS
2 1/2 cups all-purpose flour 300 gr plus more for dusting
1/4 teaspoon salt
2/3 cup just-boiled hot water
1/3 cup iced cold water
FOR THE FILLING
INGREDIENTS:
- 1 cup diced shiitake mushrooms
- 2 shallots, minced
- 3 cups shredded green cabbage
- 2 carrots, peeled and grated
- 1/2 cup diced water chestnuts
- 1 large egg - optional
- 3 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 32 (3-inch) round wonton wrappers
FOR THE DIPPING SAUCE
3 tablespoons soy sauce
3 teaspoons rice vinegar or cider vinegar, white vinegar
1 teaspoon sugar
2 cloves garlic very finely minced
1 teaspoon Asian sesame oil
minced fresh chili peppers optional
Instructions
PREPARE THE WRAPPER DOUGH:
1. To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling and the dipping sauce. PREPARE THE FILLING
FOLD THE POTSTICKERS 1. Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking. freeze on baking sheet, then package for storage MAKE DIPPING SAUCE 1. Mix together dipping sauce ingredients. Set aside until ready to serve. COOK THE POTSTICKERS
Freeze uncooked on baking sheet then in storage backs for up to 6 months. To cook follow directions above - may need to steam a few more minutes than when fresh. Can also bake or steam dumplings in double boiler.
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