Ken Hom Pot Sticker Dumplings Recipes

POTSTICKERS

Steps:

• Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
• Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
• Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

HOMEMADE DUMPLING DOUGH

Steps:

• In a bowl, mix the flour and salt together.
• Create a well in the middle (like you would when making pasta).
• Slowly add about 130 ml of the hot water, while mixing with chopsticks or a fork until the flour forms clumpy bits. You can alternate mixing and pouring water, if that's easier.
• Add up to 70 mL of the rest of the hot water (or room temperature water, if using), while mixing, to form a clumpy dough. There will be dry spots and wet clumps of dough.
• Gently mix the dough by hand to bring it together to form a scraggly dough, with no dry spots. Cover the bowl with plastic wrap and let it rest for 20 - 30 minutes. If it's too wet, add a little more flour. If too dry, add just a little water (about ½ tsp at a time).
• After 20 - 30 minutes, the dough will have completely hydrated, and be soft enough to knead.
• Knead the dough for a few minutes until it looks smooth and feels supple (ear lobe soft).
• Roughly separate the dough into 4 portions, and wrap them in plastic wrap (or place them in ziploc bags) and let the dough rest for at least 30 minutes at room temperature (I prefer to leave it for 1 hour).
• You should get a dough that is soft, not sticky, and firm enough to hold its shape.
• Place the flour and salt in the bowl of your mixer.
• Stream in the 130 ml of hot water, while running the mixer on low.
• Replace the mixer attachment with the kneading attachment. Add the rest of the hot water (or room temperature water) while kneading the dough. You should be able to form a scraggly dough.
• Knead the dough until you have a soft, supple, smooth dough.
• Portion the dough into 4, and wrap each portion in plastic wrap or put it in ziploc bags, and let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).
• Process the flour and salt for a few seconds to mix.
• In a steady stream, pour about 130 mL of the hot water while the processor is running. Add the rest of the water, until the mix starts to resemble very coarse crumbs.
• Turn the dough out onto a lightly floured surface.
• Using your hands, bring the flour clumps together to form a soft but firm ball of dough. Adjust water or flour as needed (if the dough is too dry or too wet).
• Knead the dough further on your work surface for a few minutes (2 - 5 minutes). Use flour sparingly if the dough is getting sticky. You're looking for a smooth, soft, and supple dough (ear lobe soft).
• Divide the dough into 4, and wrap each portion in plastic wrap (or place it in ziploc bags). Let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).
• If you're using the dough the following day instead, place it in the fridge (sealed in plastic bags), and then return it back to room temperature before handling it.
• Lightly dust your work surface and rolling pin with flour, and have a clean cloth napkin and a well floured area ready to place your cut wrappers. I like to keep a little extra flour in a bowl or shaker, to use as needed.
• Take one portion of dough, and roll it out into a tube that's about 1 ½ inches in diameter. Make sure the tube has an even thickness throughout.
• Cut the tube into 8 or 9 equal portions. While you work with each individual portion, cover the other portions with a cloth napkin or plastic wrap to prevent them from drying out.
• Place one portion of the dough on a lightly floured surface, with the cut side down.
• Press down on the dough with the heel of your palm to flatten it slightly. Then, using a small rolling pin, roll out the dough into a circle that is about 2.5 - 3 inches in diameter.
• While holding up one end of the wrapper with your fingers, use the rolling pin to roll out the opposite end of the dumpling wrapper. Apply light pressure with the rolling pin when rolling out the dough.
• Rotate the dumpling wrapper with one hand (from the end that you're holding up), and roll out the edge of the dumpling wrapper right around the circle with your other hand (please see video below for reference).
• This method will take some practice to get it right. You should end up with a dumpling wrapper that is about 4 inches in diameter, and slightly thicker in the middle.
• EASIER OPTION - Place the flattened dough on a lightly floured surface and roll it out (while rotating) using a small rolling pin, until you have a round dumpling wrapper that is about 4 inches in diameter.
• Store the dumpling wrappers on a lightly floured work surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.
• Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.
• Set the pasta roller to the thickest setting. Flatten one portion of dough, and feed it through the pasta machine. Fold it in half, and roll it through the pasta machine again.
• Repeat this process, while reducing the pasta thickness setting, until you have a dough sheet that is about 2 - 3 mm in thickness.
• Once the dough is rolled out, place it on a lightly floured work surface. Cut out dumpling wrappers using a well floured cookie cutter (about 3.5-4 inches in diameter).
• OPTIONAL - Re-knead the leftover dough and let it rest for about 45 minutes (while covered). This can be re-rolled in the pasta machine once more to cut out more dumpling wrappers. Make sure to let the dough rest further if it shows any resistance (or shrinkage).
• Store the cut dumpling wrappers on a lightly floured surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.
• Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.

PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS

Steps:

• Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
• On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
• Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl, thoroughly mix the cabbage with the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
• Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
• Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
• Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.

POTSTICKERS (CHINESE DUMPLINGS)

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

PERFECT POT STICKERS

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Mix first 10 ingredients in a bowl.
• Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
• Moisten edges with water, fold over and press to seal edges.
• Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
• When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
• Remove from pan.
• Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
• Keep warm on a plate covered.

POT STICKER DUMPLINGS

Steps:

• Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
• Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
• In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
• Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
• Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

POT STICKER DUMPLINGS

Steps:

• First make the dough.
• Put the flour into a large bow and stir the hot water gradually into it, mixing it all the while with a fork or with chopsticks untilm ost of the water is incorporated.
• Add more water if the mixture seems dry.
• Remove the mixture from the bowl and knead it with your hands until it iis smooth. This should take about 8 minutes.
• Put the dough back into the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
• While the dough is resting, combine the remaining ingredients in a large bowl and mix them thoroughly. This will make the filling.
• After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.
• Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diametor.
• Take a knife and cut the roll into equal segments. There should be about 18.
• Roll each of the dough segments into a small ball.
• Then roll each ball into a small, round, flat 'pancake' about 2.5 inches in diameter.
• Arrange the round skins on a lighlty foured tray and cover them with a damp kitchen towel to keep them from drying out until you are ready to use them.
• Put about 1 teaspoon of filling in the centre of each 'pancake' and then fold in half.
• Moisten the edges with water and pinch together with your fingers.
• Pleat around the edge, pinching to seal well. (The dumpling should look like a small Cornsih pasty with a flat base and a rounded top).
• Transfer the finished dumpling to the floured tray and keep it coverred until you have stuffed all the dumplings in this way.
• Heat a non-stick frying-pan over a high heat until it is hot.
• Add 1 tablespoon of oil and place the dumplings fat-side down into the pan. Turn down the heat and cook for about 2 minutes until they are lightly browned. (You may need to cook the dumplings in two batches).
• Add the 5 fl oz of water.
• Cover the pan tightly and cook for a further 2 minutes.
• Remove the dumplings and serve.
• Provide each person with three small bowls each containing some Chinese white rice vinegar, Chilli oil, and light soy sauce or other suitable dips.
• Serve the dumplings on individual plates on a bed of grated carrots and finely chopped iceberg lettuce.