• 0535d38a20c8c01d0ae04d7215ac8bb4

Pan Fried Dumplings (Potstickers)

Made this when teaching the kids about Chinese New Year at Kinderhaus. For the Kuekengruppe I made pork and cabbage potstickers. This is a vegetarian recipe, but can also be adapted by adding a pound of ground pork or other meat of choice.

Prep
Cook
Serves 6people
Ingredients
For the dumpling wrappers (alternatively, you can just buy a package of pre-made dumpling wrappers):
3 1/2
cups all purpose flour
1
cup, plus 2 tablespoons tepid water
For the vegetable dumpling filling:
3
tbsp oil, plus ¼ cup
1
tbsp minced ginger (See note 2)
1
large onion, chopped
2
cups shiitake mushrooms, chopped
1 1/2
cups cabbage, finely shredded
1 1/2
cups carrot, finely shredded
1
cup garlic chives (Chinese chives), finely chopped
1/2
tsp white pepper
2
tsp sesame oil
3
tbsp Shaoxing wine or dry sherry
2
tbsp soy sauce
1
tsp sugar
salt, to taste
Directions
1.
Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour. (See note 1)
2.
In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. (See note 2) Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
3.
Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
4.
Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
5.
To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil. (see note 3)
6.
To assemble the vegetable dumplings, cut the dough into small tablespoon-sized pieces. Use a rolling pin to roll each out into a circle, and pleat the dumplings (see this post for step-by-step photos on how to fold a dumpling). Continue assembling until you’ve run out of filling and/or dough.
7.
If you're not cooking the dumplings immediately, you can lay them out on a flat tray and freeze. Once frozen, transfer them to a freezer bag. This way they won't stick.
8.
To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
9.
To pan-fry, heat 2 tablespoons oil in a non-stick or cast iron pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes.
10.
Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
11.
Serve with soy sauce, Chinese black vinegar, chili garlic sauce, or other dipping sauce of your choice!
12.
Note 1: I used packaged dumpling wrappers and pan fried. This mixture can also be used with egg roll wrapper to make spring rolls.
13.
Note 2: I sliced the ginger into bigger pieces and removed it after I fried it for the kids. I used the fried ginger in the dipping sauce made of part low sodium soy sauce, part rice vinegar (balsamic works too) to taste, roughly smashed or minced garlic, and a bit of sesame oil. For the Kuekengruppe meat and cabbage version, I soaked the ginger in a couple of spoonfuls of water and mixed the liquid in with ground pork to help it stick and add just a touch of ginger flavor.
14.
Note 3: If making the meat and cabbage version, you can either wait until the sauteed vegetables cool before adding it to the meat and seasoning or just season thinly sliced napa cabbage with some salt until the liquid is released then just skip steps 2-4 and just mix the napa cabbage with meat and seasoning,then wrap.
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift