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Northern Chinese Vegetable Potstickers




Source of Recipe


Ken Hom's Asian Vegetarian Feast


List of Ingredients




1 package potsticker wrappers, bought or made according to the recipe below

Dough
2/3 cup all purpose flour
1/2 cup very hot water

Stuffing
1/2 cup fresh or frozen peas
1/4 cup finely chopped Sichuan preserved vegetables
2 tablespoons finely chopped garlic
1 cup finely chopped bok choy
1 cup coarsely chopped Chinese chives
1/4 teaspoon salt
pinch freshly ground pepper
2 tablespoons rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons sugar
3 tablespoons peanut oil
2/3 cup water

Recipe



1.. If you are making the dough: put the flour into a large bowl and gradually stir in the hot water, mixing continuously with a fork or chopsticks until most of the water is incorporated. Add more water if the mixture seems dry. Remove the dough from the bowl and knead it with your hands until smooth. This should take about 5 minutes. Put the dough back into the bowl, cover it with a clean, damp, towel and let it rest for about 20 minutes.
2.. While the dough is resting, make the stuffing. If you are using fresh peas, blanch them in a pan of boiling water for 4 minutes or 2 minutes if they are frozen. Rinse the Sichuan preserved vegetables several times in cold water and blot them dry.
3.. Heat a wok or large frying pan over high heat and add 1 tablespoon of oil. Add the stuffing ingredients and stir-fry for 5 minutes or until the mixture is dry. Remove the mixture to a bowl and allow the stuffing ingredients to cool thoroughly.
4.. After the resting time, take the dough out of the bowl and knead it again for about 5 minutes, dusting it with a little flour if sticky. Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diameter. Take a knife and cut the roll into 18 equal pieces.
5.. Roll each piece of dough into a small ball, then roll each ball into a small, round, flat "pancake" about 2 1/2 inches in diameter. Arrange the rounds on a lightly floured tray and cover with a damp kitchen towel to keep them from drying out until required.
6.. Put about 1 tablespoon of filling in the center of each pancake, then fold in half. Moisten the edges with water and pinch together with your fingers. Pleat around the edge, pinching to seal well. Transfer the finished dumplings to the floured tray and keep it covered with a damp cloth until you have filled all the dumplings in this way.
7.. Heat a frying pan (preferably non-stick) over a high heat until hot and add 1 tablespoon of oil. Place the dumplings, flat side down, into the pan. Turn down the heat and cook for 2 minutes until lightly browned. (You may need to cook the dumplings in two batches). Add the 2/3 cup water, cover the pan tightly, and cook for about 12 minutes or until most of the liquid is absorbed. Uncover the pan and continue to cook for 2 minutes longer. Remove the dumplings and serve.
8.. Place three bowls on the table, containing Chinese white rice vinegar, chili oil, and dark soy sauce. Let each person concoct their own dipping sauce by mixing these three items exactly to their taste.
(Note* This recipe is reprinted with permission from Ken Hom's Asian Vegetarian Feast)


About 20 Dumplings