Wednesday, August 26, 2009

Pot Stickers/Dumplings

Has it really been a week since I posted? Gee whiz. Well hey, I'll make it up to you, look, I brought dumplings!

Using what I had (which ain't much because I haven't been able to drag my butt out to go grocery shopping) these came together well. Amazing what you can do with some carrots and cabbage.

The dough is easy enough to work with, but I won't lie and say shaping is easy-it takes some practise. The first few will look misshapen, but you'll get the hang of it quickly enough. You will. I have confidence in you.

For the filling:

2 carrots, finely diced
1 leek, thinly sliced up to the light green part
1 tablespoon finely chopped ginger
1 clove garlic, finely minced
1/2 cup finely shredded cabbage
1 package ramen noodles, cooked and drained.
1/4 seasoning packet from ramen noodles.
2 tablespoons cooking oil
1 tablespoon sesame oil

In a large pan cook the carrots, leeks, ginger, cabbage, and garlic in the cooking oil until soft. Add the ramen, spice packet and sesame oil. Toss well. set aside to cool while you make dough.

For the dough:

2 cups AP flour
1/2 cup warm water (you may need more).

Place flour in a bowl and add water slowly until you have a dough that can be kneaded but is not sticky. Knead until smooth and then cover with plastic wrap and let rest fifteen minutes.

Roll into a long rope and cut into twenty pieces (about). Roll each into a ball and then flatten into a disk. Roll out one disk as thin as possible, fill with a small amount of filling and then draw up the sides and pinch closed. Curve the ends in and then go back to the top and crimp in pleat fashion a few times. Line a baking sheet with waxed paper and spray with cooking oil (these suckers will stick). Cover lightly and chill until needed.

To Cook:

Set in steamer (I sprayed mine with oil first) and cook a few minutes until soft. Remove from steam and heat a small bit of oil in a frying pan(about 2 tablespoons). Fry lightly until slightly browned but still pliable. Serve with plum sauce.


Raymond said...

Looks delish! I like the filling ingreds.

I buy veggie frozen dumplings from the nearby filipino supermarket (along with bottle after bottle of sweet chili sauce, which I put over everything. I'm addicted!).

Goody said...

If I wanted to buy them they would defrost by the time they made it home from Omaha. If you ever get ambitious, I have a recipe for making sweet chili sauce and canning it.