Dumplings are a fun meal or snack to make when you have some extra time up your sleeves. They’re even better when you make the wrappers yourself! With just some flour, salt and water, the dough comes together in a matter of minutes and your potsticker snack is just moments away.
Makes 18-22 dumplings depending on size
1 tbsp neutral oil (such as rice bran)
150g firm tofu, roughly chopped
100g mushrooms (a firm type like shiitake, king oyster and swiss brown)
80g choi sum (or other green vegetable such as spinach, bok choy, cabbage)
2 spring onion, roughly chopped
1 garlic clove, finely chopped
2 cm piece of ginger, finely chopped
2 tbsp soy sauce
2 tbsp chinese rice wine
1 tsp sesame oil
White or black pepper, to taste
1 cup (170g) plain flour
Pinch of salt
¼ cup plus 2 tbsp (70-80 ml) boiling water
1 tbsp neutral oil, to cook
¼ cup soy sauce
1 tsp sesame oil
1 tsp chilli oil
1 tsp mirin, optional
1 tsp lemon juice
Heat a medium sized fry-pan/saute pan on medium to high heat. Add oil.
To make the filling, add the mushrooms and tofu to a food processor and pulse until they resemble the size of raw rice.
Transfer the pulsed tofu and mushrooms to the pan. Add the spring onion and choi sum to the food processor and pulse. Transfer to the pan.
Saute the vegetables until they start to brown. Add the ginger and garlic and saute further for 2 minutes.
Add the soy sauce, sesame oil and chinese rice wine. Stir occasionally until all the liquid has evaporated. Taste and season with a grind or two of pepper.
Transfer the filling to a wide plate or bowl to cool quickly.
Get started on your wrappers. In a large bowl, combine the flour and salt and make a well in the centre. Add the hot water and use your hands to mix to form a rough dough. Transfer to a floured surface and need until the dough is smooth and pliable. You may need to add a touch more flour or water depending on how hydrated the dough is. It should be soft and smooth once kneaded for 5-10 minutes.
Divide the dough into 4 pieces. Working with one piece at a time, roll it into a log and cut into a further 5 pieces to make 20 in total.
Working on a floured surface, use a rolling pin to roll out each piece of dough to desired thickness.
Using a round cutter, cut out rounds to make neat edges.
Transfer the wrapper to a floured tray and cover with a tea-towel to avoid drying out.
Continue with remaining dough.
Working with one wrapper at a time, spoon roughly 2 tsp of filling to the centre of each wapper. Using a bowl of water, wet one half of the edge with water and fold the other side to meet. Make 2-3 pleats on either side by folding one edge of the wrapper to meet the other edge. Continue with remaining wrappers.
Cook the Potstickers
Heat a medium sized non-stick fry pan over medium heat. Add rice bran oil. The oil should be a thin layer, enough to just coat the bottom of the pan.
Once oil is hot, place the dumplings in the pan, pleat side up. Leave to brown for 1-2 minutes. Add ⅓ cup of water to the pan and immediately place a lid on top. Leave to cook through for 6 minutes or until water is almost evaporated.
Remove the lid and cook further to brown the bottom. The starch and oil will work to make the base crispy. The potstickers are ready once the base is golden brown.
Transfer to a plate and serve with dipping sauce.
This recipe is easy to double to make extra dumplings but keep in mind that the dough can dry out quite quickly, so 20 is a perfect amount to make at once. Ensure to cover extra dough under plastic wrap or a tea-towel to maintain moisture.
If you aren’t cooking all the dumplings at once, you can freeze the remaining. Ensure to put baking paper in between layers of dumplings to avoid sticking. To cook from frozen, follow the same instructions but increase cooking time to 7-8 minutes to cook through.
Scatter the dumplings with sesame seeds, spring onions and drizzle in a little of the dipping sauce to spice up the presentation.