Pot Stickers War Teep Gyoza Dim Sum Deem Sum Food

POT STICKERS (WAR TEEP) / GYOZA DIM SUM / DEEM SUM

Steps:

• For the wrappers:.
• Put flour and salt into a food processor bowl with metal blade attached and affix the cover.
• Turn on the motor and slowly begin adding water through the chute until dough forms into a loose ball around the blade. You may not need all the water --
• Place dough on a lightly floured surface and knead for about a minute.
• Shape into ball and place in a bowl covered with plastic wrap for 30 minutes at room temperature.
• Place the dough on a lightly floured surface. Divide into thirds. Return 2/3rds to the bowl and cover with a damp cloth.
• Roll the remaining third into a cylinder about 12 inches long by 1 inch wide. Cut into 1 inch pieces.
• Either press each piece with a tortilla press or place a piece of dough between your hands with the cut sides against the palm and squeeze flat.
• Using a small tapered rolling pin roll the dough out to 2-1/2 inch diameter keeping the center thicker than the edges.
• Repeat with the remaining wrappers, placing them on a floured plate and cover with a damp towel until ready to use.
• For the Filling:.
• Soak the dried mushrooms in warm water that covers them for about 30 minutes or until soft and pliable. When reconstituted, squeeze out the excess water and mince. The packaging for these mushrooms usually gives a quicker way to reconstitute using boiling water.
• Place ground pork in bowl, add mushrooms, scallion, ginger and chicken stock. Mix well.
• Add the remaining filling ingredients minus the cabbage and salt (will be added later) and the canola oil and water (used for cooking). Mix well until tacky. Cover and refrigerate for 2 hours.
• Place the chopped cabbage in a bowl and sprinkle with the salt. Mix by hand and set aside for 10 minutes.
• Place the cabbage in a kitchen towel or strong paper towel and squeeze out the excess water. Set aside.
• Prepare pot sticker wrappers.
• Mix reserved cabbage into filling mixture just before making the dumplings.
• Assembly Instructions:.
• Have a small bowl of water near at hand, a plate and oiled cookie sheet for the dumpling assembly.
• Place a heaping teaspoon or desired amount of filling into the center of the wrapper.
• Rub a thin line of water from a bowl around the edge and fold in half making a half moon shape.
• Starting from one end, pleat one edge of the dough in an over-lapping fashion and pinch to seal. The shape will turn out to be a slightly off center crescent. Place on an oiled cookie sheet until ready to bake or freeze. See uploaded pictures for a better idea of what the end product looks like.
• Cooking Instructions:.
• Heat a heavy frying pan to hot over medium heat and coat the bottom with one tablespoon of canola oil.
• Off heat, arrange the dumplings in the pan flat side down, allowing space between each.
• Pan-fry the dumplings at medium heat until the bottoms turn light golden brown. Pour in hot water, cover immediately with a slightly cocked lid and cook for 5 to 6 minutes. All water should evaporate.
• Pour in remaining 2 tablespoons of oil (do not pour onto dumplings). Fry uncovered until the undersides of the dumplings are golden brown and crisp.
• Serve with your favorite soy sauce / chili pepper oil / vinegar dip. See Recipe #469900 #469900 for the ingredients / instructions.

GYOZA (JAPANESE POTSTICKERS)

Steps:

• Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
• Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
• Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
• Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

PORK GYOZA (JAPANESE POTSTICKERS)

Steps:

• Gather the ingredients.
• Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp, 3 to 5 minutes.
• Plunge the cooked cabbage into ice water to stop the cooking, then remove and squeeze out any water.
• In a medium bowl, combine the cooked cabbage, ground pork, green onion, minced ginger, egg, soy sauce, chili oil, and sesame oil. Mix to combine.
• Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper.
• Fold the sides up to form a semicircle and then pinch the edges to seal. If desired, create pleats. Continue with the rest of the gyoza wrappers until the filling is gone.
• To cook, heat 1 tablespoon oil in a heavy non-stick frying pan over medium-high heat. Add 12 to 15 of the gyoza in a single layer and cook for 2 minutes, or until golden brown on the bottom.
• Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza.

PORK GYOZA (POT STICKER DUMPLINGS)

Steps:

• Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
• Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
• Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
• Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
• Remove and served with the dipping sauce.
• For the sauce:.
• Combine the sauce ingredients and garnish with the chopped ginger.

CHINESE DIM SUM POT STICKERS

Steps:

• *NOTE: the original recipe specified ground lean pork. Either type of meat will work. However, we prefer equal parts of both ground chicken and ground pork.
• DIPPING SAUCE: In a small non-reactive bowl combine the dipping sauce and set aside to marinate. Best prepared several hours in advance.
• MEAT FILLING: In a large bowl combine the filling ingredients. Cover and refrigerate at least 1 hour.
• To make a simple paste for sealing the wrappers, in another small bowl combine a few tablespoons of water and roughly 1 teaspoon cornstarch. Stir to blend. Place about 3/4 tablespoon of the meat mixture on one dim sum wrapper. Using your fingers or a pastry brush, add a little bit of the water/cornstarch mixture to the edge of the wrapper. Fold over the wet edges so they meet and they should look like mini-turnovers. Be sure edges are sealed firmly so that the dim sum do not fall apart during cooking.
• (If you own a dim sum wrapper maker use that. If you don't own one, considering investing in a dim sum wrapper. They are inexpensive and come in very handy! A small turnover maker will also work.).
• Place the filled dim sum singly on parchment or waxed paper lined cookie sheet. Fill all the dim sum wrappers.
• FRYING THE DIM SUM: In large saute pan, on medium-high heat the peanut oil, approximately 1 tablespoon. Add the dim sum in batches, DO NOT crowd, and fry until golden on both sides, about 5 minutes.
• Once golden, add 1/4 cup of broth or water, cover pan and bring to boil. Reduce heat to simmer and cook for about 20 minutes or until liquid is evaporated and dim sum are tender but not gummy . Serve immediately.
• STEAMING THE DIM SUM: Place a large bamboo steamer inside a large stock pot. Fill with water so that the water does not exceed the bottom of the first level or tier of the steamer basket. Lightly oil the inside of the bamboo steamer basket so that the gyoza do not stick. Arrange the dim sum singly in the bamboo steamer, cover and bring water to boil. FYI- Don't put the cover on the stock pot, only the bamboo steamer.
• Reduce heat to low-medium and cook for about 20 minutes or until dim sum are tender but not gummy. Make sure the water does not evaporate, checking periodically and adding more if necessary. Serve hot.
• Serve the dim sum with your favorite dipping sauces.
• Yield is estimated.
• The meat mixture can be prepared in advance and frozen until ready to use. Any leftover meat mixture can also be placed in the freezer for later use.

THE SECRET TO PERFECT GYOZA N POT STICKERS

Steps:

• First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
• Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
• Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
• Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
• Remove and serve :D.

POT STICKERS

Steps:

• 1. To make the filling, first water blanch the bok choy. In a pot, bring the water to a boil over high heat. Add the 1 tablespoon salt and the baking soda (if using). When the water returns to a boil, add the bok choy stalks and allow the water to return to a boil. Add the bok choy leaves and blanch for 1 minute, or until the leaves turn bright green. Immediately turn off the heat. Run cold water into the pot, then drain off the water. Repeat.
• 2. In a large bowl, place the bok choy, the 1 teaspoon salt, and all of the remaining filling ingredients. Using a wooden spoon or 2 pairs of wooden chopsticks, mix the ingredients together, stirring them in one direction. Stirring in this way ensures the mixture will become a cohesive filling. Cover and refrigerate for at least 6 hours or up to overnight. The longer it rests, the easier it will be to work with.
• 3. To make the dough: In a large bowl, place the flour and make a well in the center. Gradually add the water to the well, and use your fingers to combine it with the flour until it is absorbed and a firm dough forms. If the dough is too dry, add a little more water. Knead the dough in the bowl for about 15 minutes, or until smooth and elastic. Cover the dough with a damp cloth and allow to rest for 1 1/2 hours.
• 4. Dust a work surface with flour. Divide the dough into 3 equal pieces. Work with 1 piece at a time, and keep the others covered with the damp cloth. Using your palms, roll into a log 12 inches long. Cut crosswise into 12 equal pieces. Using a small rolling pin, roll out each piece into a 3-inch round. Keep the work surface well dusted with flour as you work.
• 5. Place 1 round on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining two pieces of dough in two batches to make a total of 36 dumplings.
• 6. In a cast-iron frying pan, heat 3 tablespoons of the peanut oil over high heat. When a wisp of white smoke appears, turn off the heat and place 18 of the dumplings in the pan. Turn on the heat to medium and allow the dumplings to cook for 3 minutes. Pour 1/2 cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.
• 7. Remove to a heated dish and serve. Because these dumplings are best eaten hot, serve in batches.