I love this type of dumplings, for the filling I use what I have at hand really, but generally the base is tofu, Chinese dried mushrooms, soaked and boiled first (keep the broth for later) and fresh coriander. For flavouring I used sesame oil, soy sauce and a little fresh ginger. Blend everything into a smooth paste.
The folding is easy if you are doing it with friends. The fact is that after the first ten I got tired and bored, and I had 50 more to do! So I didn't make some particularly pretty ones to look at! My son loves them, and I wanted to make him fold a few ("so that you can learn darling!"), but he politely declined saying that he was going to take some photos of me making them instead (he is so good at finding explanations!). One of the things I do when folding the ready bought dumpling disks is to wet the borders with water so that they stick well. And then I dip (lightly) the bottom of each dumpling in a plate lined with vegetable oil. In this way the dumplings don't stick to the tray, and then to the pot (even if they are supposed to be 'pot-stickers'!)
Easy step by step images (this time by Arantxa, they are from this post)
Place a little filling on each pastry circle
Lightly wet the borders with water
Gently fold the pastry
Pinch the ends well and make sure that there are no air bubbles inside
These can also be simmered in broth (I always make a little broth for a just a few, just simmer them until they come to the surface and then they are ready!) or steamed in dumpling baskets. I learned the pot-sticker method in Japan, where these are called gyoza (but have meat inside).
Cook the dumpling in a very hot pan, and as soon as the bottom has started to brown turn them and brown both side as well. Then cover with a lid and let the steam finish the cooking for a minute or so. At this stage I do add a spoon or two of water or, even better, the stock left over from cooking the mushrooms.
Serve them hot! They can be eaten with chopsticks or fingers, dipped in sweet chilli sauce or soy sauce, Max had about 25!
Photos and Recipes by Alessandra Zecchini and Max and Arantxa Zecchini Dowling©
My kids love dumplings - you've reminded me that I must make them again. I haven't done them in a broth before only steamed. Mine don't look anywhere near as pretty as yours I didn't know how to do that fancy folding. Thanks for sharing.
ReplyDeletewow this looks delicious! happy valentines day!!
ReplyDeleteAle mi mettono un languorino incredibile!! Li voglio troppo fare, sono venuti perfetti, ma come fai?? Complimenti tesoro!! Un abbraccio e un venerdì stupendo!
ReplyDeleteThese pot stickers are so professionally made. I love the mushroom filling.
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Li voglio fare da tempo e...mi hai dato un ottimo input!Sono davvero bellissimi!
ReplyDeleteFUrbetto Max, che forza!
Un bacione e buonissimo we
These look wonderful and your photo tutorial make them easy for even new cooks to prepare. Have a wonderful weekend. Blessings...Mary
ReplyDeleteDaiiii...li ho appena fatti anch'io, ma non vegetariani :-)
ReplyDeleteerano con gamberi e cavolo cinese....ma provo di certo anche i tuoi!
What an ingenious filling. Have been looking for a good vego filling that will be mince like when filling rather than crumbling Everywhere.
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