Sunday, June 14, 2009

The Daring Cooks #2 Chinese dumplings...

And here it is - this special time each month - to post out our completed challenge. This month's challenge was to make traditional Chinese dumplings - you should know them as wontons. I always wanted to make them, but it never really happened ;) This was a great opportunity for me to finally try it! The dough wasn't so difficult - though, you have to make right the amount of the flour and water, that can be tricky. The filling was our choice and as my Hubby like his meat ;) I choose pork filling as suggested by the host of the challenge - Jen from www.userealbutter.com and I made a sweet ones too - blueberry filling :)



How to make it...

Ingredients:
Dough:
- 2 cups (250g) all-purpose flour
- 1/2 cup (113g) warm water
- flour for work surface
Filling:
- 450g ground pork
- 4 large napa cabbage leaves, minced
- 3 stalks green onions, minced
- 7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
- 1/2 cup bamboo shoots, minced
- 1/4 cup ginger root, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
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)

I also made a sweet version of those dumplings with blueberries. They were served with some Greek yogurt and brown sugar - yum! :)



Instructions how to make the dough by Jen:
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.
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. Keep all unused dough under damp cloth.



Filling - meaty:
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two). - Easy peasy ;)

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.

Smacznego!

38 comments:

  1. Beautiful pleating and I really love the blueberry dumplings - good to hear that it's still sunny (for the moment). Yes I had some problems with the ratio of water/flour I had to add about 45mls of extra water. Always good to visit your blog, Cheers from cold and wet Sydney.

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  2. Your dumplings are so cute! And those blueberries look delicious.

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  3. Great pictures of your perfectly pleated dumplings! I'll have to try your sweet version. It sounds wonderful!

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  4. Beautiful dumplings! I bet the blueberry ones were great!

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  5. Great job, your pictures are fantastic!! Next time around I'm going to try a sweet version to, your blueberry dumplings have inspired me!

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  6. Yours look so perfect - great job! I'm going to try some fruit ones soon.

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  7. When Anula tells me my photos are lovely, that is a compliment to the highest degree! However, yours are top notch, professional, and your dumplings are perfect and to die for! LOVE the oozing blueberry, beautiful job all around as usual!

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  8. Great job. Your pleats are so perfect! Love the shot of the dumplings and the flour.

    What other sauce is there- the reddish one?

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  9. The red sauce is sweet chilli sauce :)

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  10. What a wonderful job you've done. Your pleats are picture perfect and I love your blueberry dumplings. Very clever. Have a wonderful day.

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  11. I love your blueberry dumplings, how creative! Love the photos. Wonderful job!

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  12. Yum the blueberry ones sound delicious!!

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  13. Yum!! Your dumplings look amazing =D. The sweet ones sound especially delicious!!

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  14. I was so nervous about the dumplings challenge, I only opted for the pork filling. But the variations you more experienced cooks are making are helping me learn to consider other ideas. The blueberry filling is a brilliant idea and one I'll try using the dumpling recipe. Great job!

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  15. Absolutely beautiful! The blueberry ones were my favorite too.

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  16. Your pleating was done really well. Blueberry filling sounds so yummy. Great job!

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  17. Great job! I love both versions! That blueberry version looks so tasty!

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  18. Is that chili oil in your photo? Your dumplings are so fat and juicy looking. After seeing your blueberry ones I want to try fruit too. This was a fun one. I wonder what's next?

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  19. I just love how your dumplings look, so fat and juicy. I'm going to try the fruit ones next. Tasty work. :)

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  20. Amazing pleat job and I love the blueberry twist. My mom used to make blueberry pierogies and I bet your dumplings were just delicious! Great post!!!

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  21. The dumplings in the first picture are so gorgeously plump and inviting! I also might have to check out the related post on sauerkraut dumplings -- I love them!

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  22. The blueberry dumplings are creative esp with some Greek yogurt! Nicely done. :)

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  23. Hi Anula
    Your dumpling pleats are so perfect and mine look like ugly ruffles, but I was thrilled with how good this recipe tastes! I'll be getting more practice pleating them as I'll make them many more times.
    Your blueberry dumplings sound, and look, scrumptious!

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  24. Beautiful pleating! And just love the blueberry dumplings! Make me drool!

    Regards
    Kris

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  25. What perfectly shaped dumplings! I'd like to try a sweet version soon too.

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  26. Great job Anula,they look fantastic and delicious...I love the blueberry one in particular.
    I also had lots of fun participating in this challenge ans it teminded me of pierogi making.
    Have a nice week
    Pozdrawiam z Montralu!

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  27. Great looking dumplings! The blueberry ones must have been amazing . . . I wonder how they would have been with a bit of lemon zest (blueberry and lemon is my favourite taste combination).

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  28. Lovely pleats and photos! Blueberry dumplings with greek yogurt and brown sugar sound incredible, especially for breakfast this morning...

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  29. I love the curvy, purse-shaped form of your dumplings! And congrats on being a true Daring Cook and making a sweet version! I was tempted to try, but chickened out in the end...

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  30. Great job on the pleating! They look very professional! The dessert ones look so yummy! Wish I had thought to fill some with something sweet.

    Can't wait for the next recipe!

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  31. yours looks super duper good!
    great idea on the sweet filling.

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  32. What beautiful photographs and amazing results. I love the blueberry dumplings. I will have to make these. They look fantastic.

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  33. Awesome dumplings! And I never would have thought to use blueberries... I must make some, soon!

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  34. Love the variations and how they turned out. Those blueberries are so tempting :) Great job on the challenge. Your dumpling pleats are beautiful!

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  35. Great job! I made a sweet version too, but not as interesting as yours. That blueberry and brown sugar looked sooo tempting!

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  36. wtg! these dumplings looks great!

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  37. Blueberry dumplings, sounds wonderful! You are so creative.

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  38. The dumplings look great and I love the idea of using a sweet filling - brown sugar and Greek yogurt...mmm! Sounds delicious!

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.