On a Sunday my good friend and I have a ritual where we cook up something that we wouldn't normally, usually something a little more difficult and different than our in week dinners. My next challenge/promise is to take more photos of our Sunday creations and put all the recipes we try up here for you lovelies!
Yesterday we decided it was time to try some pot-sticker dumplings, Gyoza, as they are a firm favorite of ours to order at a restaurant and at markets. We love The Gyoza Guys, Saturday and Sunday at Maltby Street Market. Most of our home cooked meals are of Asian influenced from colourful Laksa curries to fragrant salads with crispy beef. Even though we cook Asian food on a regular basis we were apprehensive to give these a go as the wrappers look seriously hard to make from scratch. Surprisingly a lot easier than we first thought. Well, apart from the crimping...
Many a Youtube video were watched last night trying to get it right but alas there is definitely a trick and a fine art to crimping the edges of a dumpling! So please do excuse the dumplings that look like they have been crumping. Yes the dancing style rather than crimped.
This post may be called Dumplings for Days but in fact they lasted a total of 15 minutes even though there were 24 of them. If you can hold out they can be kept in the fridge for 3 days or frozen for 3 months and make an easy lunch time treat.
Below are the slightly modified recipes for the dumplings, feel free to click the hyperlink to visit the sites where I got the recipes from. A dipping sauce and an easy Japanese mayo recipe are also below. Once you know how to make the wrappers and can judge the consistency of the filling, the options are really endless. Next time I think we are going to try chicken and chive.
What fillings can you think of? Let me know in the comments.
Happy dumpling eating.
Love Steph xxx
Pork and Prawn Potstickers
1 large garlic clove, roughly chopped
4cm fresh root ginger, roughly chopped
1 red chilli, deseeded and roughly chopped
200g raw jumbo king prawns, deveined and finely chopped
200g minced pork
28g pack coriander, finely chopped
3-4 salad onions, finely sliced
1 tbsp soy sauce
2 tsp corn flour
dash sesame oil
For the wrappers:
175g plain flour, plus extra for rolling
2 tbsp sunflower oil for frying
For the dipping sauce:
4cm piece fresh ginger, julienned or cut into thin matchsticks
2 tsp chilli/sesame oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp rice vinegar
1. To make the wrappers, tip the flour into a bowl with a pinch of salt. Gradually add 175ml very hot water, mixing until the dough is no longer sticky. (You may need to add a little more our or water to achieve the right consistency.) Knead for 2-3 minutes until smooth, return to the bowl, cover and leave to rest for 1 hour. You will know when it is ready when is looks smooth, and slightly waxy.
2. For the filling, pulse the garlic, ginger and chilli in a food processor until finely chopped. Add half the pork, pulsing to combine, then scoop the mixture into a bowl. Add the coriander, finely chopped prawns, the rest of the pork mince and salad onion and mix together.
3. In another small bowl, mix the soy sauce with the corn flour until smooth, then mix into the filling along with a dash of sesame oil. Cover with clingfilm and chill until needed.
4. Mix all the dipping sauce ingredients in another bowl; cover and set aside.
5. Lightly dust the work surface with flour, turn the dough out of the bowl and knead again for 30 seconds. Cut the dough in 1⁄2 and, using your hands, roll each piece into a sausage about 2cm thick. Cut each sausage into 12 evenly sized pieces.
6. Dust the work surface with flour and roll out each piece to a rough circle about 0.1cm-0.2cm thick. (You will need to keep flipping and turning the dough, and dusting with flour, to prevent sticking.) Use a 10cm round cookie cutter to stamp out a neat disc from each piece of dough, and lay each wrapper on a lightly floured tray as you go.
7. Don't worry about keeping the off cuts from the wrappers, on the 2nd round the dough has been over worked and won't roll out correctly.
8. Working in batches, lay 6 dumpling wrappers on the work surface and place 1.5tsp filling in the middle of each. Brush the edges with cold water, fold over and pinch together to seal the filling into a half-moon shaped dumpling; crimp the edges. (https://www.youtube.com/watch?v=2l2HhzDG2aE this is the Youtube video we used to try to crimp!) Place on a lightly floured tray while you prepare the remaining dumplings.
9. Heat 1 tbsp oil in a large frying pan and fry 1⁄2 the dumplings over a medium heat for about 2 minutes (or 3 minutes from frozen), until golden underneath. Add 3-4 tbsp water to the pan, then cover immediately and continue to cook for a further 4 minutes (or 8 minutes from frozen), until piping hot. Remove from the pan and cook the remaining dumplings in the same way. Serve at once with the dipping sauce.
1 cup mayonnaise - I use the light mayo from Lidl
2 Tbsp rice vinegar
1 Tbsp caster sugar
Whisk all ingredients together until the sugar dissolves
It is not exactly the same as that amazing mayo you get in sushi restaurants but it is a good quick substitution.