I enjoy blogging challenges. They often get me out of my comfort zone and trying something new. Case in point: Asian dumplings and potstickers for the latest Daring Cooks Challenge. This is my first time making potstickers. To be quite honest, it’s one of the first times I’ve ever eaten them too. For whatever reason, they aren’t the first app I think of when dining in Asian restaurants.
The challenge involved making the dumpling wrappers as well as the filling. I made two different kinds – standard potstickers (fried) and steamed beggars purses wrapped with a blanched Chinese chive. In retrospect, I will say I’m glad I did it once, but probably not doing it again. Can’t help it. It’s a lot of work for the outcome. I’ve also had quite enough experience in my past making wontons, raviolis, etc etc and I’m not the sort that finds it therapeutic. Granted, today was the last day I should have attempted doing this. After gardening with my condo peeps for five and a half hours, the last thing I wanted to do was make these dumplings. And of course, I had to make Szechuan Green Beans as well. But more on that later.
Anyway, my dumplings turned out alright. A little gummy – but I think I made the dough too wet? And again, maybe they aren’t my thing? Perhaps there is a reason I never order them when I’m out??
The dough recipe came from sponsor of this challenge, Jen at Use Real Butter. Really, go to her site cause she’s got so much fantastic information regarding dumpling/potsticker making that I won’t even bother to repeat it.
The filling came out of a fabulous book my husband picked up for me awhile back – The Cooks Book by Jill Norman. I love this book – it’s all about technique and is filled with great recipes by top chefs. This is where the idea of the beggars purses came from. The recipe also recommended serving with a ginger vinaigrette, but I preferred using the sauce from the Szechuan Green Beans instead. I would recommend any soy based dipping sauce.
Alright, since I already gave you the link regarind how to make your own dumpling wrappers, I’m just going to share the filling recipe here.
Shrimp and Pork Dumpling Filling
From The Cooks Book by Jill Norman
8 oz peeled, deveined shrimp
5 oz ground pork
1 T veg oil
2 garlic cloves crushed
1 t chopped ginger
1 Thai green chile minced
8 Shitake mushrooms thinly sliced
1 T soy sauce
1 T fish sauce
2 t Oyster sauce
1/2 t ground white pepper
1/2 bunch cilantro minced (I left this out).
1. Finely chop the shrimp.
2. In a saute pan over medium heat, add the oil and saute the garlic, ginger and chile briefly. Add the mushrooms and saute till softened. Remove from the heat and add the sauces, season with pepper. Let cool.
3. When cool, add shrimp and ground pork.
4. Fill dumpling wrappers according to whatever directions you are following.
Ms. Pantry Raid