potstickers

[SobaAddict70]

Inspired by Jinmyo's return of gyozilla menu on the Dinner thread, I've decided to try my hand at making potstickers sometime over the next week or weekend.

I have a recipe for five onion dumplings with a shoyu-mirin dipping sauce from an old Natural Health magazine article that I saved over the years. It calls for, among other things, a dough made from rice flour and sesame oil.

I'm not sure whether it will work, so I was hoping people could mention a couple of their favorite recipes or processes when making potstickers or Asian dumplings. Or should I go for the store-bought premade dumpling wrapper route? I want thin wrapper skins but sturdy enough to hold the contents within without falling apart.

Ok, discuss away...

Soba

[Jon Tseng]

Normally we use a simple flour-water mix for the dough

For boiled jiaozi (chinese spelling - nb the japanese stole everything from the chinese apart from tempura, which they stole from the portugese ;-) ) you use cold water making the dough, for potstickers use hot water. Can't remember why - presume something to do with texture or elasticity (similarly the translucent skins for har gau dim sum are made with hot water)

Can't remember proportions off top of head but home-made definitely the best way to go

cheerio

J

[snowangel]

Here's the recipe I use most often, based on a Barbara Tropp recipe:Potstickers

I don't make my own skins. With an inquisitive 7 year old, it's a recipe for disaster.

Make and freeze in quantity. Give as gifts.

[Jason Perlow]

As you can see from my latest avatar, I vastly prefer soup dumplings.

[helenas]

After discovering this recipe for Crab Pot Stickers With Spicy Sesame Dipping Sauce by Patricia Yeo, i'm making potstickers almost every weekend - do yourself a favor and try the dipping sauce at least - it's amazing.

i tried different filling variations -

shrimps;

monkfish;

salmon;

(when doing shrimp or monkfish i whizzed half of the meat and diced the rest; salmon was diced only)

and of course the original version with king crab and cod.

next time i'm planning to make lamb with gralic chives - i think it's mentioned somewhere here by Jinmyo.

[Jinmyo]

You know, this is the first time I've seen this thread.

Helena, another fine thing to do with lamb for gyoza is to take braised lamb shank or shoulder, pull it, fold with pureed mint and a wee bit of roasted chile, shape and wrap, with a ponzu or lime and shoyu dipping sauce. I fry these on all sides actually.

Gyozilla rules the earth.

[helenas]

Jinmyo, i'm so making these lamb shanks stickers (we have a party this Fri) - i don't have ponzu but i do have like three different kinds of yuzu kosho both in green and red!

[torakris]

This thread has really gotten me in a gyoza/potsticker mood!

I think I might make some up just to try that soy-lime-sambal dipping sauce linked to.

The gyoza thread in the Japan forum also has many ideas..

[Jinmyo]

Jinmyo, i'm so making these lamb shanks stickers (we have a party this Fri) - i don't have ponzu but i do have like three different kinds of yuzu kosho both in green and red! 

←

Excellent. And I actually meant yuzu bit was absent-minded.

[Shalmanese]

Gyoza from this years Chinese New Year feast.