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Potstickers, Chinese dumplings

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1 Potstickers, Chinese dumplings on Wed Mar 09, 2016 10:44 pm

Imelda HL

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I'm sorry for the late responses Crybaby, here is my way in making Chinese dumplings or Potstickers

Pot-Stickers

- Gyoza/wonton wrappers, I prefer the round ones
- 8 oz ground meat, I used ground pork
- 4 oz of shrimps, peel and coarsely chopped ( I like to taste my shrimps in my dumplings)
- 1 tbsp of fish sauce/soy sauce
- 1 tbsp of oyster sauce, optional
- 1/2 inch of fresh ginger, grate it
- 1 tsp of sesame oil
- 1 tbsp of fried garlic oil or if you use garlic powder, add 1 tbsp oil
- 1 tsp of tapioca starch
- black pepper and sugar to taste
- some chives or cabbage, or napa cabbage,  roughly chopped
- green onion, finely chopped

Method:

- combine all the ingredients, stir until well blended
- grab 1 piece of gyoza wrapper, place 1 tsp of the meat mixture on the center of it
- brush water on the edges of the wrapper
- carefully fold the wrapper and pinch the edges
- place them on a container, try not to crowd them, cover with damp towel
- heat 2 tbsp oil in a pan (with lid)
- place gyoza carefully, not too crowded in the pan, lower the heat to medium, cook about 3 to 4 minutes (depend on the heat), then turn it over, carefully pour 1/4 cup of water in the pan, cover the pan with the lid, cook for another 4 minutes, uncover the pan, cook again until the water is evaporated.
- or pan fry it, watch the heat, it browns so fast, maybe 3 minutes each side
- or you can dump them in the hot boiled water and boil them, add them in the prepared broths









2 Re: Potstickers, Chinese dumplings on Thu Mar 10, 2016 7:13 am

bethk

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when I made potstickers it took me over an hour to fill and close them......I'm just not real talented with making those cuties as pretty as you seem to do effortlessly!

Beautiful.

3 Re: Potstickers, Chinese dumplings on Thu Mar 10, 2016 10:52 am

Bugster2

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I wonder if you couldn't use one of those mini dumpling presses. You wouldn't get the pleats like handmade, but the edges would be crimped together. I have made pot stickers before, and they were time consuming, but far superior to anything you can buy in the store. Little Saigon isn't far away from me. My friend buys all of her pot stickers, dumplings and things from markets there. They are usually handmade. Same thing with tamales. If you go to Santa Ana, there are markets and restaurants that sell tamales and fresh masa.

4 Re: Potstickers, Chinese dumplings on Thu Mar 10, 2016 3:50 pm

JanaAZ


I use a few kinds of the dumpling presses. We use them on Pierogi Day when I have a lot of 'unskilled labor' making them. They work out really nice.

When I was in Vancouver I bought a dumpling cube and will try it this year on Pierogi Day.

Hand pleating any of these dumplings is time consuming but is done with a labor of love. I took a class one time and she counted the number of pleats in our potstickers. It had to be exact. Thankfully I've forgotten how many pleats there were supposed to be...13??? maybe.

5 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 6:39 pm

Crybaby

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Imelda wrote:I'm sorry for the late responses Crybaby, here is my way in making Chinese dumplings or Potstickers


Oooh, Imelda, thank you sooo much for posting your recipe.  By seeing what you do, I figure I could either cut down on the amount of shrimp or eliminate it entirely by adding another couple of ounces of pork (and perhaps some anchovy paste, which Brian can tolerate provided I don't use too much).  The grocery we normally frequent usually only carries the square wonton wrappers but I could go to the Asian shopping center and get the round ones which look a little easier to deal with.

Again, thanks so much for the recipe AND the pictures, too, which I've placed with the recipe in my Word file.  I really appreciate your help (and I currently have the square wrappers; just have to pick up some ground pork and a few other things).

6 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 7:26 pm

bethk

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When you make them, Michelle, do me a favor and time yourself. I'd love to know I'm "normal" in that it takes me a long time to fill & seal. I've seen others actually make them and it looks so effortless. I think I had filling residue up to my elbows! LOL

7 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 7:38 pm

Crybaby

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bethk wrote:When you make them, Michelle, do me a favor and time yourself.  I'd love to know I'm "normal" in that it takes me a long time to fill & seal.  I've seen others actually make them and it looks so effortless.  I think I had filling residue up to my elbows!  LOL

I'm laughing, Beth, as you knock out those chicken soup noodles in a heartbeat -- much faster (and neater) than anyone else on here does. Or that I could even DREAM of doing! Like you'd say, just takes practice, as you can imagine how many times Imelda has made those, and probably since childhood, too. I hope to remember to time myself, as I know darn well it'll take me quite a while. But it's okay, as I expect it to do so...

8 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 8:02 pm

Imelda HL

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Crybaby wrote:
Imelda wrote:I'm sorry for the late responses Crybaby, here is my way in making Chinese dumplings or Potstickers


Oooh, Imelda, thank you sooo much for posting your recipe.  By seeing what you do, I figure I could either cut down on the amount of shrimp or eliminate it entirely by adding another couple of ounces of pork (and perhaps some anchovy paste, which Brian can tolerate provided I don't use too much).  The grocery we normally frequent usually only carries the square wonton wrappers but I could go to the Asian shopping center and get the round ones which look a little easier to deal with.

Again, thanks so much for the recipe AND the pictures, too, which I've placed with the recipe in my Word file.  I really appreciate your help (and I currently have the square wrappers; just have to pick up some ground pork and a few other things).

Do you know what's good for the filling too? Breakfast sausage, I like to use them in my dumplings, my egg rolls.. so good and flavorful..

and you are welcome, I hope you enjoy making and eating them

9 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 8:04 pm

Imelda HL

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bethk wrote:When you make them, Michelle, do me a favor and time yourself.  I'd love to know I'm "normal" in that it takes me a long time to fill & seal.  I've seen others actually make them and it looks so effortless.  I think I had filling residue up to my elbows!  LOL

Beth, mine are not traditional shape, I can't make them like the ones on youtube, I enjoyed filling and pleating them though, I 'd sit in front of my TV and do it while watching the TV show

10 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 8:44 pm

bethk

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Michelle, I had the square wrappers and just cut them with a cookie cutter:



Then I got tired of just one shape so I started to get 'creative'......very low attention span, I guess!



But they were really tasty....I don't recall using shrimp in mine, just ground pork.  I wonder if I have the recipe stored?  Hmmmmm, I'll have to go check that.  I do know my dipping sauce was just 50% soy sauce, 50% water and heated in the microwave a bit with a couple slices of fresh ginger.....whoops! I just re-read the dipping sauce recipe. Guess my old memory isn't as sharp as the tack I thought it was.....



Wow - sometimes I amaze MYSELF ~ I did keep the recipe!

Pork Gyoza w/ Honey-Soy Dipping Sauce

Adapted From:  thecafesucrefarine.blogspot.com/

Ingredients for the Gyoza:
½ lb. ground pork
¼ c. carrot, finely shredded
1 small shallot, finely minced
2 tablespoons green onions (green and white parts), very thinly sliced
2 tablespoons parsley, finely chopped
1 teaspoon fresh ginger, microplaned
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon Sriracha chili sauce
1 teaspoon Fish Sauce
1 tablespoon Mirin
½ teaspoon ground pepper
pinch – Chinese 5 spice powder
1 egg
1 package gyoza, wonton or egg roll wrappers*, 36 wrappers
1 tablespoon vegetable oil

Ingredients for the Dipping Sauce:
¼ c. low sodium soy sauce
¼ c. water
1 tablespoon honey
½  teaspoon sesame oil
1 green onion (green parts only), thinly sliced

Directions for the Pork Gyoza:
1. Combine pork and next 13 ingredients in a mixing bowl and stir to combine. Place 1 heaping teaspoon of the pork mixture into the center of each gyoza wrapper*.

2. Beat an egg white and then brush along the outer edges of the wrapper to dampen. Pull the sides of the wrapper together, forming a half moon shape and pinch the edges together to fully enclose the pork. You can form 4-6 small pleats along the cut edges after sealing, if desired. As you finish the gyoza, place them on a parchment paper-lined baking sheet so that they are close together but not touching. (Note: At this point the gyoza can be frozen or refrigerated until cooking. If you refrigerate them, gently cover them with slightly dampened paper towels to prevent them from drying out.)

3. To cook the gyoza, heat vegetable oil over medium-high heat in a pan that has a tight-fitting lid. When the oil is hot, place the gyoza in the pan so that they are close together but not quite touching. (You can make these in two batches if all gyoza will not fit in one pan.) Cook the gyoza, uncovered until the bottom side begins to turn brown and crisp, about 4 minutes. Flip over and repeat cooking on opposite side. Reduce the heat to medium and gently pour 2 tablespoons of water into the pan. Be cautious, as it may splatter as it hits the oil. Put the lid on the pan and allow the gyoza to steam until the pork is cooked through, 4-6 minutes. Remove cover and continue cooking until all water has evaporated and gyoza are crisp and golden. Serve warm with honey-soy dipping sauce.

Directions for the Dipping Sauce:
1. Combine all ingredients in a small glass jar with a lid and shake vigorously to combine. Serve immediately or store for up to a week.

Notes:
Gyoza wrappers are round, wonton and egg roll wrappers are square. You want a round shape for these gyoza so if using the wonton or egg roll wrappers you will need to cut them into circles. To do this, divide wrappers into 3 stacks. Place one stack on a cutting board and using a 3 inch glass as a guide, cut around edge of glass with a sharp knife. Or, if you have a 3” round cookie cutter you can use it instead.  Discard scraps of dough or reserve for another use. Repeat with other two stacks, forming 36 circles.

11 Re: Potstickers, Chinese dumplings on Fri Mar 11, 2016 8:49 pm

bethk

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Oh, yeah....please make note in the picture ~ I used a 'disposable' baby spoon to measure/fill with.

Hahahahaha!

Sometimes I kill me!

12 Re: Potstickers, Chinese dumplings on Sun Mar 13, 2016 4:21 pm

Crybaby

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Imelda wrote:Beth, mine are not traditional shape, I can't make them like the ones on youtube, I enjoyed filling and pleating them though, I 'd sit in front of my TV and do it while watching the TV show

I can't imagine how you do that pleating.  That's why the square wrappers would probably be best for me to use!

Beth wrote:Then I got tired of just one shape so I started to get 'creative'......very low attention span, I guess!

I love your shapes, Beth, and thanks for the recipe, too. The way you handled the square wrappers are how the frozen ones I bought are made -- they look a lot easier to make than to try making those little pleats -- they look like they'd drive me to tears -- really pretty to look at and a real pain in the you know what to attempt.  I love the fact that Imelda does it while watching TV!!!!!

13 Re: Potstickers, Chinese dumplings on Sun Mar 13, 2016 4:55 pm

bethk

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"I love the fact that Imelda does it while watching TV!!!!"

Isn't that a hoot??? I had to concentrate COMPLETELY the entire time I was filling those things ~ I remember thinking....."when I get done with these, I'm NEVER making them again"!

Hahahahahaha

Just goes to show, Imelda is our "Queen" of her cuisine!

14 Re: Potstickers, Chinese dumplings on Sun Mar 13, 2016 5:08 pm

Barbara101

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bethk wrote:"I love the fact that Imelda does it while watching TV!!!!"

Isn't that a hoot???  I had to concentrate COMPLETELY the entire time I was filling those things ~ I remember thinking....."when I get done with these, I'm NEVER making them again"!

Hahahahahaha

Just goes to show, Imelda is our "Queen" of her cuisine!


I have made them a few times ..I gave it up when I bought a frozen bag at costco lol.....

15 Re: Potstickers, Chinese dumplings on Sun Mar 13, 2016 5:14 pm

bethk

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Yeah, I found them at Gordon's Food Service....restaurant supply store. They were the exact ones that are served at TGIFriday's Restaurant. Just have to add a dipping sauce and some finely shredded cabbage to serve them on.


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