
For June, those brilliant folks at The Daring Kitchen challenged us to make potstickers--specifically the dough. No pre-made dumpling wrappers this time! I'm not sure if I've ever made potstickers before, I may have, but it was a long time ago. I most definitely have not made the dumpling dough before.
This month's challenged was hosted by Jen, from Use Real Butter. Jen has a brilliant blog with so many wonderful recipes and photos. Her blog appears to be down right now--I imagine so many people are linking to it for the Daring Cook's challenge that problems have arisen. Anyway, I'm sure it will be back up and running very shortly. I can't give you the exact link to her dumpling post as I can't get to it, but here is the address of her blog. http://www.userealbutter.com/ Be sure to check-it out.



Potsticker Filling:
1 regular sized bag of frozen edamame
3 carrots cut into a small dice
1 small head of napa cabbage, very thinly sliced
2 small cans of water chestnuts, diced
2 boxes of silken tofu, firm
dark sesame oil
canola oil
tamari
sweet chili sauce
Break up the tofu into small pieces. Put into a large baking dish along with all the veggies. Add a bit of canola oil to prevent sticking and mix well. Add tamari and chili sauce to taste--you'll need to add quite a bit to really coat all the tofu and veggies. Add a few drops of dark sesame oil. Mix well. Bake in a preheated 350F oven until the veggies are tender--for me it was about 30 minutes. If there is a lot of extra liquid in your pan after cooking the filling, just drain it off.
Break up the tofu into small pieces. Put into a large baking dish along with all the veggies. Add a bit of canola oil to prevent sticking and mix well. Add tamari and chili sauce to taste--you'll need to add quite a bit to really coat all the tofu and veggies. Add a few drops of dark sesame oil. Mix well. Bake in a preheated 350F oven until the veggies are tender--for me it was about 30 minutes. If there is a lot of extra liquid in your pan after cooking the filling, just drain it off.
(For the sauce, I just mixed some tamari, a little peanut butter, and some sweet chili sauce.)
After filling and steaming the potstickers, they get pan fried. I had no problems with the actual cooking, it was just the prep work that gave me a hard time.
The potstickers were really good. I do need lots of practice with the filling and forming. If you can get over the fact that they are sort of funny looking, my potstickers tasted just like those at my favorite Chinese restaurant. So, I guess I was semi-successful.
Please see some of the amazing dumplings and potstickers from other Daring Cooks. http://thedaringkitchen.com/
After filling and steaming the potstickers, they get pan fried. I had no problems with the actual cooking, it was just the prep work that gave me a hard time.
The potstickers were really good. I do need lots of practice with the filling and forming. If you can get over the fact that they are sort of funny looking, my potstickers tasted just like those at my favorite Chinese restaurant. So, I guess I was semi-successful.
Please see some of the amazing dumplings and potstickers from other Daring Cooks. http://thedaringkitchen.com/
I love the edamame in the filling, and the rest of the ingredients is something I HAVE to try :) Your dumplings came out so pretty and love the photos!
ReplyDeleteooooh what a great challenge! i would have liked to have tried these
ReplyDeleteYum, what a great idea to use edamame! I'll have to try that next time. Nice work!
ReplyDeleteThe bottoms came out goldeny brown and delicious looking - so that says to me they were delish!
ReplyDeleteOh hey, guess what? I'm a horrible wife.. never made him a cake at all this weekend. I just couldn't do it. Even a lower carb cake frightens me right now.. figured I'd eat the whole damn thing. hee! I promised him that his would be the first thing I bake once I'm more sure of myself. *grin*
I hope you are having a good ending to a great weekend!
Hugs!
xoxoxox
I love edamame--I bet that was great in the potstickers! Looks good!
ReplyDeleteThis sounds like such a great recipe! Thanks for sharing!
ReplyDeleteWhats edamame (yes baby soya beans neat)? Just love the first pix beautiful plate and dumplings so brown and golden. Cheers
ReplyDeleteI grew up surrounded by soybean fields in Illinois and never once ate one until I moved to Alaska. Now I can't get enough of them. Great idea to add here.
ReplyDeleteYou are amazing cook, Michele. I love potstickers and your tamales look incredible! I've had a package of corn husks in my closet for ages; now you've inspired me to use them.
ReplyDeleteI want to go back and make these. Maybe I'll make them this weekend. They look delicious!
ReplyDeleteI loved this challenge. Also want to learn more asian cooking besides rice, etc. and this was a great start.
ReplyDeleteYour dumplings look really tasty.
Thank you TeaLady!
ReplyDeleteGreat filling. I love edamame. Well done, they look fantastic
ReplyDeleteThank you ice tea!
ReplyDelete