Friday, October 1, 2010

Our first recipe

I love this recipe because it's very versatile. To save time, you can use Gyoza or Jiaozi wrappers from your local Asian Market. All of your dried mushrooms will come from there as well. Typically I add in some green onion too. For another meal idea, try using this as a lettuce wrap filling.


Jiaozi
  • 1 pound ground pork
  • 4 large napa cabbage leaves, minced
  • 3 green onions, minced
  • 7 shitake mushrooms, minced
  • ½ cup bamboo shoots, minced
  • ¼ cup ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch
  • 2 cups flour
  • ½ cup warm water
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.

Make the dough, 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 (my 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.

Both dough methods: 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. 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 (see images above).

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 and steam 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.

7 comments:

  1. need to try this. sounds pretty good.

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  2. Holy hell.
    I just cooked this with some triforce sauce, it was delicious. Thanks for the recipe.

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  3. what ethnicity would this dish be considered?

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