Chinese Dumplings/ Potstickers

For the June challenge for the Daring Cooks, Jen of use real butter chose to challenge us to make chinese dumplings or potstickers. I absolutely loved the challenge. I've been on holiday for a month and got back today, the day we were supposed to post the challenge!

I read through the instructions with complete apprehension, thinking I would have to bow out of this month's recipe. But it sounded simple and dumplings are a big favorite at home. So I simply had to try it. And simple it was! Thanks Jen for teaching us this wonderful technique.

I'm simplifying it here, but do check out the other Daring Cooks' for the complete recipe.


Dough

2 cups All-Purpose Flour
1/2 cup Water

Mix the ingredients together to form a soft, silky dough. Cover it with a damp cloth and let rest for 15 minutes. Uncover and cut into small portions. Roll each into a small circle. Keep the others covered with the damp cloth.

Fill each circle with about a tablespoon of chosen filling. Close the ends and pleat the edges (as neatly as possible - mine were a little amateur, but I'm sure it'll improve with practice).


Fillings

Jen gave us several options, but I chose a simple vegetarian version with mushrooms, carrots, spring onions and potatoes (yes, potatoes - I chose potatoes to act as a binder, plus I didn't want to go shopping for groceries just then!).

I sauteed the vegetables together and mashed the potatoes with some salt, sesame oil and a little black pepper for some heat.


Now you can either steam, boil or pan fry the dumplings. I steamed the dumplings for 2 minutes and then pan fried them in a little bit of sesame oil.


They were absolutely delicious and I'm having them for dinner right now as a I type. Thanks for a wonderful challenge, and I'm definitely going to be trying this often.