Dimsums (Chinese potstickers)

Hello my love’s , welcome back, I know I have been away for a while  but that might or might not change ( I am on vacations and can’t find time to try or write new recipes) I hope you have been binge eating on my past recipes.  Today I have chosen chinese because I have had one of the best dimsums a few weeks ago but the portion was so less I am still bummed .

This recipe serves 6

Ingredients

  • 200 gm chopped ham or chicken mince
  • 8 mushrooms – finely chopped
  • 1 spring onion chopped with the greens
  • 2 tbsp finely chopped water chestnuts ( optional)
  • 1 tsp finely grated ginger
  • 3/4 tsp salt
  • 1 1/2 tbsp soya sauce
  • 1 tsp sesame oil

Dough

  • 2 cups plain flour
  • 3/4 boiling water
  • 4 tbsp oil

How to prepare

  1.  Mix together all the ingredients of the filling and keep aside.
  2. Put plain flour into a large bowl and pour in the boiling water , stirring continuously with a spoon . Let it cool .
  3. Add oil and mix well.  When cool enough to handle , knead well until soft and smooth , dusting hands with flour if necessary.
  4. Divide the dough into 30 portions . Keep it covered with a damp cloth or cling wrap.
  5. Taking one portion of the dough, keeping the remaining covered.  Roll on a lightly floured board to a disc of 4″ in diameter .
  6. Place about a teaspoon of filling in the centre of the rolled dough.
  7. Using your fingers , moisten the edges of the circle with water and fold to form a half moon shape.  Pleat one side and press the edges together to seal the dumpling.
  8.  Repeat with the remaining dough and filling .
  9. Place dumplings on a tray not touching each other and keep covered with a damp cloth or cling wrap.
  10.  Heat a frying pan over a medium heat.
  11. Add 2 tbsp of oil and tilt pan to coat base of the pan with oil.
  12. Once the pan is hot , add about 7-8 pieces of the dumplings in one layer, pleated side up.  Cook until dumplings are a deep golden brown on the bottom , 1 to 2 minutes.
  13. Add 1/2 cup boiling water to the pan .  Cover immediately and cook on low heat for 5 to 8 minutes.
  14. Uncover and cook until liquid evaporates and dumplings become crisp and deep golden brown from one side.  Remove to a platter.
  15. Clean the pan and cook remaining dumplings in the same way .  Serve hot with chilli sauce.

Bon Appetit handwritten lettering

 

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