Steamed Dumplings and Potstickers
Yields
18-24 dumplings
Cook Time
1 hour, 15 minutes
Ingredients
Basic Dumpling Dough
- 1½ cups all-purpose flour
- 1 cup rice flour
- Bench flour (AP & cornstarch)
- Pinch of salt
- 6 oz. warm water
Dumpling Filling
- ¾ lb. ground meat
- 1 cup minced veggies
- ½ tsp. Chinese Five Spice
- 1 egg
- S&P TT
- Bench flour, if needed
Soy Dipping Sauce
- 2 oz. light soy sauce
- 2 oz. rice wine vinegar
- 2 oz. sweet soy
- 1 oz. hoisin sauce
- ½ tsp. ginger, minced
- ½ tsp. garlic, minced
- ½ tsp. sesame oil
- Freshly ground black pepper
- Sesame seeds
- Sriracha, optional
- Water as needed
Method
Basic Dumpling Dough
-
- In a large bowl, combine flours with salt. Make a well in the center of the flour.
- To the well, add water. With a wooden spoon, gradually combine liquid and flour until a shaggy mass forms. If the dough is too dry, add a few drops of water; if the dough is too wet, add a drop of water.
- Start kneading until dough is formed. Continue kneading until smooth and elastic.
- Wrap in plastic sprinkled with bench flour and let the dough rest at room temperature while preparing sauce and filling.
Dumpling Filling
- In a large bowl combine all ingredients.*
Soy Dipping Sauce
- Combine all ingredients together. Adjust saltiness with water.
Dumpling Assembly & Cooking
-
- Remove dough from plastic-DO NOT KNEAD!
- Cut dough into quarters, then roll each quarter into a log.
- Cut logs into whole walnut-sized pieces and dust with bench flour mix.
- Flatten the dough pieces with your hand, then roll each piece into a circle, ⅛ -inch thickness.
- Roll all the dough before starting to fill and pinch dumplings.
- Starting with the first round you rolled, place a small amount of filling in the center.
- Using your finger wet the edges of dough with water. To seal, press edges together, repeat until you run out of dough or filling.
- Place dumplings into a bamboo steamer lined with perforated parchment paper, seam side up. Do not let dumplings touch.
- Once the steamer is full, turn on high heat until it begins to steam, then lower the heat to medium-low.
- Cook for approx. 10-15 mins until done, depending on the size of your dumplings.
- For potstickers: remove cooked dumplings from steamer, let drip, then place in a lightly oiled non-stick pan, flattest side down, no heat.
Turn heat on and fry one side until golden brown, turn and brown as desired. Enjoy!
