Dumplings (aka Gyoza, when they spread to Japan) signify family reunion and their original round wrappers also look like coins (I know right, half the things we eat look like coins but, well, there you go) so they're traditionally eaten on Chinese New Year. I don't have my family here in London with me now, but it's fun making dumplings anyway! These were actually done a month ago though, when I was too free.
The basic dumpling dough is 2 cups of all-purpose flour and 1/2 cup of hot (that's what gives dumpling skins their elasticity) water. I made mine using my sourdough pasta dough, so texture-wise it's not exactly springy and also, I rolled out the dough too thick i.e. these are not fantastic dumplings. But they were so much fun anyway, and that tanginess and extra umami-ness of the dough made up for it! You can add any fillings you want, it's traditionally pork (plus shrimps. that would be nice), or even make it vegetarian with shitake mushrooms, but I was using up leftover chicken.
Sourdough Dumplings (饺子)
makes 20 (it's a great opportunity to pull your whole family in and make like 200 instead and freeze.)
20 round wrappers (I cut the flattened sourdough pasta dough into circles of about 7cm in diameter)
200g minced chicken
2 stalks of spring onion, sliced thinly
3 cloves garlic, minced
1 tbsp of grated ginger
1 tbsp soy sauce
1 tsp Chinese rice wine (shaoxing/huadiao)
1/2 tsp sesame oil
Method
1. Mix all the ingredients except the wrappers together and leave to marinade in the fridge for as long as you can, preferably overnight.
2. The next day, make your wrappers by rolling out the dough as thinly as possible and then cutting out circles (I used a glass).
3. Place about 2 teaspoons of the filling (don't be too greedy, but don't be too stingy either-- it's Chinese New Year!) in the centre of the circle.
4. Fold over to make a semi-circle, and press the edges to seal, with a bit of water or eggwash if needed.
5. (opt) To make it look pretty, you crimp the edges using a pinch-and-tuck technique. (watch from 2:20)
which I failed at.
but ah, that's why we have forks!
6. Done! I know they still don't look totally gyoza-like.. Anyway you can refrigerate or freeze them now for later use.
OR make
Sourdough Dumpling Soup
In a pot of boiling water, lower the dumplings in carefully and let them cook gently in simmering water for about 10 minutes till they float. Add to homemade chicken stock with a dash of soy sauce to taste, and garnish with chopped spring onions.
OR make
Sourdough Gyoza/Potstickers (锅贴)
Potstickers get their name because of their very special cooking technique.
Over medium-high heat, in a lightly-oiled pan, place the dumplings flat side down in a single layer, and let it fry until the bottom browns and sticks a little to the pan. Then add 1/4 cup of water or so and cover the pan, to unstick the bottoms and steam the top of the dumplings for about 3 min more, then uncover the pan and let the water evaporate (fully! else they won't be crispy).
A cheat method that I used is to steam (or boil) the dumplings for about 10 min first till they are fully cooked. Then place the cooked dumplings flat side down in one layer in a lightly-oiled pan, and fry over medium-high heat to get the bottom crispy and brown ;)
Traditionally served with a very simple dipping sauce made with Chinese black vinegar and shredded fresh ginger, that's all you really need!
I know these dumplings are not traditional and they probably taste not at all like the one you get in dim sum restaurants. But it's not a bad difference at all! They're denser, with a tangy depth to it, and combined with the savoury filling and the sharp vinegar and ginger to cut through that heaviness, are.. ho liao (means good stuff, in Hokkien)!
This is an entry for Presto Pasta Night hosted by Ruth of Once upon a Feast.
This is an entry for Tuesday Twister hosted by GNOWFGLINS.
This is an entry for Real Food Wednesday by Kelly the Kitchen Kop.
Posts
No comments:
Post a Comment