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And now, time to make the pot sticker dough......suggestions?

  • w

Headed into the kitchen to make pot stickers and shrimp and eggplant, with tofu and green beans, in black bean sauce. Any tried and true recipes for the pot sticker dough? For that matter, opinions on the ingredients for the filling and the main dish? I'm winging it a bit. Have shrimp, pork, water chestnuts, jalapenos, eggplant, medium firm tofu, cilantro.......lots of staples.

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  1. Lordy gordy. I would just buy the dough. If they don't have "pot sticker" dough that come in slices and are square, go for "egg roll" skins and just cut them in half.

    Your filling sounds good. You could fill in with cabbage, onions, bean sprouts, carrots, ginger...

    I make a few different fillings (like a seafood, pork and a veg - all with other veggies mixed in but with different flavors). THEN - and this is key - I get the husband and children parked in front of a DVD with all the stuff lined up assembly line fashion in front of them and let THEM make the pot stickers. Then I bag and freeze them or do the steaming and or frying.

    4 Replies
    1. re: Sal Vanilla

      I'm very happy with my efforts so far. The dough is really just sifted flour and boiling water. I added a pinch of salt, a little sugar and a few tablespoons of oil because some recipes called for it. It should be wetter than pasta dough but not sticky. Knead for five minutes or so. Let rest for 30 minutes or more. Divide into fourths. Roll a fourth into a long tube about 1 inch in diameter. Cut off little slices and roll into circles for your dumpling. The rolling is really easy! Much easier than a pie crust. I think this is fool proof. Takes a little time. And Sal Vanilla, your tip about involving the family is so so important. l I'm getting a little disgruntled while my sister, who usually cooks with me, has decided to paint the bathroom leaving me alone with this project. Will try to maintain my good spirits and report back later.

      1. re: Willa

        Ah! I am glad you found a good recipe! Only a little disgruntled? I envy you.

        1. re: Sal Vanilla

          LOL, Sal. By now, I am royally pissed off. I made one batch of dumplings, which turned out beautifully and were fun to make. But after a few hours of chopping and prepping for the shrimp, eggplant in black bean sauce, cleaning the refrigerator and hand pleating dumplings by myself, while sister indulged herself painting away except for a 45 minute call with her new boyfriend, I quit! I have my own work to do for tomorrow.

          1. re: Willa

            No good cooking deeds go unpunished Willa. Your reward will be in the appreciative yumming tomorrow! Guilt her into doing the dishes and general cleaning. You know her well enough to finagle that SURELY!

    2. Re: dumpling skin.

      Been making it since I was about 10 years old (maybe younger).

      There is no such thing as a recipe because there is no set ratio of flour to water. Get flour and water, then combine. Go by feel and touch, adding water as you go, until you get a nice ball of dough. Then cover and let it rest.

      And, really, water to flour ratio is not as important as the kneading and rolling out process. Also, allowing the dough to rest is important.

      DO NOT, and I mean, DO NOT use a freaking pasta maker to make roll out your dough. Get a good old fashion roller. Pinch little balls of dough, smash with palm of hand, then roll the dough out so that it is thicker in the middle and tapers out to the sides.

      Filling is up to you. Almost endless possibilities. But one thing you should always have is a drizzle of sesame oil in your filing.

      4 Replies
      1. re: ipsedixit

        A Chinese rolling pin works much better than one of the big handled western style one. The Chinese one is basically a wooden dowel, about 2 cm in diameter and 20 cm long that you can roll with the palm of your hand - much more maneuverable with small items.

        1. re: tastesgoodwhatisit

          That's what I meant when I said "good old fashion roller".

          I should know, I used to get spanked by those things when my dumpling skins and hand-pulled noodles came out, um, a bit on the gummy side.

          1. re: ipsedixit

            Ipsedixit,
            I have read enough of your posts to know that you have quite extensive knowledge and experience with asian food. Would love to hear the background and stories about "gummy" dumpling skins.
            I made dumpling skins for the first time last weekend and they turned out great. I know what you mean about there being no exact recipe, had to keep adding flour and working the dough until it felt right. The Chinese rolling pin described sounds like it would be perfect. I used a regular rolling pin. No pasta machine. I fried the dumplings in a nonstick pan for a few minutes until brown on one side, then popped them in a bamboo steamer in a wok until they were done. Worked. Tonight, I sauteed the dumplings in a nonstick pan, then added liquid to the pan, covered and cooked until I thought they were done, then uncovered, increased the heat and cooked til liquid was gone and bottoms were crispy. That method worked too, but not quite as well.
            Next time I am in Chinatown, I'll stop in a store and buy a Chinese rolling pin.
            And one day you will describe the process of hand pulling noodles?
            Thanks for the advice!
            Susan

            1. re: Willa

              Here's a previous post of mine on hand pulled noodles. http://chowhound.chow.com/topics/7032...

              It's almost impossible to describe how to make hand pulled noodles without picture or a video. To this day my mom still thinks my noodles are substandard and calls them "wet hair".

              As to the rolling pin, you don't need to go Chinatown. Just head to your nearest Home Depot and get a round wooden pin that's about the size of a quarter in circumference.

              Good luck.

      2. I just buy the wrappers, but then I live near Chinatown so they are readily available.