Mushroom and Wombok Potsticker Dumplings
The first time I came across this type of dumpling was when Julia on Masterchef created them for a mushroom challenge, and she won. They looked so tasty I wanted to have a go. I searched for the recipe on the Masterchef website to no avail. So, I thought I’d have a play around with the idea and try it out myself. According to a couple; but not all; articles I found, the bottom of them should be crispy while the tops are steamed with broth around them. I used a non-stick pan, so once the water went in the dumplings released from the pan straight away. I don’t think it matters, they tasted good anyway. Frying off the bottom adds another layer of flavour to the traditional dumplings that are more well known.
I served these dumplings with my Mixed Mushroom Broth.
Ingredients
1 cup wombok cabbage
1 shitake mushroom
1 oyster mushroom
3 inches of wood ear fungus
1 tsp soy sauce
1/4 tsp sesame oil
1/2 tsp golden syrup or Palm Sugar
1 tsp malt vinegar
2 cm piece of eshallot, finely sliced.
1tsp toasted sesame seeds
Pepper
gow gee dumpling wrappers
boiling water
1. crack some salt over the cabbage and leave for sit for about 30 minutes. This will draw out the moisture from the cabbage. Squeeze it to remove excess water.
2. Very VERY finely cut the mushrooms and spring onion.
3. Add all other ingredients and mix around
4. take teaspoonfuls of mixture, squeeze again to remove any liquid and press into an oval shape
5. Place mixture in the middle of a dumpling wrapper. Dip your finger into a little bowl of water and run around only half the wrapper (it seems to stick better this way). Fold in half and press all the air out of the dumpling and seal the edges.
6. Take the dumpling in your hands and fold the edge into little zigzags, pinching as you go to create the edging.
7. Heat a little oil in a pan and press the dumplings into the fry pan. Cook in small batches. Cook the bottoms of the dumplings, checking all the while, until golden brown.
8. Then add about 1/2 cup - cup of Boiling water. Rest a lid askew over the top of the pan and lower heat. Steam the dumplings until they are soft.
I served my dumplings with my Mixed Mushroom Broth. Next time I might serve them separately with a dipping sauce. makes 12 dumplings
[...] Potsticker Dumplings [...]
My mum makes these!
The only thing I would suggest is a change in the cooking technique. She uses a frypan with a tightfitting lid. She then warms the pan to high heat and puts in an oil with a high smoking point like Rice Bran oil or Peanut oil. Then place a batch of dumplings [dozen]in the oil. Pour in about 80 mls of water and put the lid on immediately.The trick is to STEAM the dumplings as the bottoms get all golden brown.Once all the water has evaporated [listen for it-kind of like popping corn], they should be just about done.We dip them in a combination of Chinese red vinegar and chilli sauce-YUMM!!!!
Oh , One final tip- put a bit of white vinegar in the steaming water,helps the dumpling develop a nice crunchy bottom. I’m really hungry now!!
Hi!
Oh thank you so much for these instructions – this sounds like it would work the best out of all the instructions I’ve read for them so far. I’ll try them again one day soon and use your mums method.
Cheers!
Sarah