Monday, October 3, 2011

Steamed Chicken & Veggie Potsticker - Dumplings

Delicious homemade Steamed Chicken & Veggie Potsticker - Dumplings


It's been a while since I post it. I took my sweet time and enjoyed this weekend with my aunt and one special friend who came for a short visit - I just wished it lasted whole week long. 
When my friend left, I felt rather sad because we can relate in so many levels, however her life is way more busy than mine, and I appreciated and enjoyed her visit so much!

Today's post will be short and recipe is something that I haven't posted before. These dumplings are fast and you can stuff really anything that you like. On the other hand I kept it simple with few ingredients but very flavorful and tasty. If you do not own the dumpling press, they are very cheap and you can find it on Food Network website or in the International (Asian) stores.


Serves 4 
Ingredients:

Dough:
  • 1 1/2 cups all purpose flour (plus 1 Tbs.(14g) all purpose flour for dusting)
  • 5 oz. boiling water
  • 1/4 cup  cold water
  • 1/4 tsp.(good pinch) salt
Filling:
  • 1/2 lb Ground Chicken
  • 1 cup of shredded Green Cabbage
  • 3 baby Carrots, shredded
  • 1 Tbs. sesame oil
  • 1 Tbs. Minced Fresh Ginger
  • Salt and Pepper to taste
Garnish and Dip:
  • Spring- Green Onions and dark Soy Sauce


Homemade recipe for Steamed Chicken & Veggie Potsticker - Dumplings


Directions:
  1. Separate flour into two separate bowls. 
  2. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. 
  3. In the second bowl, add about 5 oz. of boiling water and mix with a spoon until a dough forms.
  4. Add 1 more Tbs. of additional flour on a work surface.
  5. Remove the dough from the bowls and knead them together on the flour dusted counter top for 5 minutes. 
  6. Form the dough into a ball and then cover with a dry cloth/or wrap in plastic foil and let it to rest for 1 hour.
  7. Divide the dough evenly sized pieces.. 3-4 smaller balls, it is easier to roll them out.
  8.  Then knead those little balls (you can use additional flour if needed). 
  9. The easiest way is to Roll one big dough sheet from each small ball and cut with larger cookie cutter into individual circles( makes around 20-22, or until the dough is gone)
  10. In your hand, flatten the dough bit more before stuffing it. 
Filling:
Mix all the ingredients and let it sit in the fridge until ready to use. 




Assembly:
  1. Fill each dough circle with seasoned filling; 
  2. Fold the dough circle in half over the filling to make a half moon shape. 
  3. Use dumpling Press or with fingers seal the edges together. 
  4. Turn the dumpling so the straight edge is facing you.
  5. Steam them for about 20 minutes / or you can even boil water and boil them for about 5 minutes or less depending how big they are or how many you have. 
Once they are done drizzle with bit of soy sauce, and sprinkle with green onions.
They are very light and packed with flavor. 


NOTE*
  • You can buy frozen dumpling skins; defrosted overnight in refrigerator or for an hour at the room temp. 
  • Homemade dumplings are bit thicker than when you buy them in the store, so do not overreact if they are not the same what you ate before. 
  • You can use wonton wrappers to make dumplings but it's different! 

Enjoy your week, and happy Cooking!!!!




Hugs,


Sandra


PS. You can check Correen's Article about Digital Cameras on Squidoo  here is the link and see what other bloggers saying -including myself about their cameras. 



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