We are finally over the sickies. Wee Hoo! It had to make it’s way through the whole house first, of course. But, thankfully we got it in varying degrees and not everyone was flat in bed. My little sonny almost made it a whole year without getting sick, besides the usual teething sniffles and agony, so I have much to be thankful for.
This months Daring Cooks Challenge was hosted by Jen of Use Real Butter. She chose Chinese Dumplings/Potstickers (aka Gyoza in Japanese).
I was very disappointed that I was not able to get this post up on time, but better late then never, right? These Chinese Dumplings were a joy to make. I served them alongside homemade Ginger Beef and Steamed Rice, but they would make an awesome appetizer as well. I froze them immediately, and only cooked up half a batch at a time. They were so very yummy and they really are a lot of fun to make. Especially the pleating, it is so much better then the regular old crimp. I made a different pork filling then the one Jen gave us and it was excellent. If you are not up for making the dough yourself you can purchase wonton wrappers (or gyoza wrappers, if you can find them), and then these puppy’s take no time at all. I chose to make potstickers, which is pan fried and steamed, but you can also make them into dumplings by either steaming or boiling them.
I also couldn’t pass up the opportunity to make a sweet version when I saw this recipe for Vanilla Ricotta Dessert Dumplings with Orange Mint Dipping Sauce. Giada De Laurentiis calls them Ravioli but if your using gyoza wrappers you may as well call them dumplings. These were really delicious as well. You may not want to make them if you are not a fan of mint, as the flavor is pretty strong. But, they are so fresh tasting, and the orange and mint goes so well together. If you go through all the trouble of making the wrappers for a main dish you may as well save a few wrappers for dessert too.
Pork Potstickers
*all recipes to follow
- 2 recipes dough
- pork filling
- dipping sauce
- Detailed instructions here
Dumpling Dough
- 2 cups flour
- 1/2 cup water (you may need more)
- Mix 1/4 cup water with the flour until it is absorbed. Add the rest of the water 1 tsp at a time stirring vigorously until the dough pulls from the side of the bowl and no dry flour remains. Knead until smooth. You are looking for a firm dough that is not dry and barely sticky to the touch. Cover and let sit for 15 min.
- Follow the link above for the forming of the dough.
Makes approx: 24
Pork Filling
adapted from Fresh with Anna Olson
- 1 lb ground pork
- 1 lb green cabbage (about 1/2 a head), finely chopped
- 2 Tbsp. garlic, minced
- 2 Tbsp. ginger, minced
- 1/4 cup soy sauce
- 1 Tbsp. sugar
- Combine all ingredients.
- If you would like you can make a small patty and pan fry it to test the seasoning. Adjust to taste.
Makes enough for 2 recipes of dough
Dipping Sauce
- 2 Tbsp. soy sauce
- 1 Tbsp red wine vinegar
- minced ginger, to taste
- minced garlic, to taste
- minced green onion, to taste
- a few drops sesame oil
- sugar, to taste
- Combine all ingredients.
Makes enough for half a recipe
Vanilla Ricotta Dessert Dumplings with Orange Mint Dipping Sauce
adapted from Giada at Home
- 12 (3 inch) gyoza wrappers (1/2 recipe dough)
- Vanilla Ricotta Filling *recipe to follow
- Oil, for frying
- Icing sugar, for dusting
- Orange Mint Dipping Sauce *recipe to follow
- Place 2 teaspoons of filling into each wrapper and seal using decorative pleating, if desired.
- Heat oil to 375 over medium heat. You will know it is ready when bubbles form when you stick the end of a wooden spoon into hot oil.
- Test one dumpling first and adjust temperature if needed. Add dumplings a couple at a time and deep fry for 30 seconds on each side until golden. Set out on paper towel to drain excess oil.
- Dust with icing sugar and serve with dipping sauce.
Serves: 4-6
Vanilla Ricotta Filling
- 1/2 cup whole milk ricotta (or you can 1/4 this recipe like I did)
- 2 Tbsp. sugar
- 1/2 tsp. vanilla
- 1 Tbsp. chopped mint
- 1 1/2 tsp. orange zest (from a large orange)
- 1 vanilla bean, split lengthwise
- Combine first five ingredients. Scrape in vanilla seeds and mix in.
Orange Mint Dipping Sauce
- 1/2 cup fresh orange juice (from the orange you zested)
- 1 cup sugar
- 2 Tbsp. chopped mint
- Bring orange juice and sugar to a boil and simmer for 5 min. until sugar is dissolved.
- Cool to room temp then stir in mint.
