Potstickers (??)

Name: Potstickers (??)
Ingredients: 2 cups flour, all-purpose or you can use cup whole wheat, 1 cup white flour; 1/4 cup water or as needed; 1/2 teaspoon salt; 1 teaspoon canola oil; 1 each green bell peppers finely chopped; 1 each carrots peeled and finely chopped; 4 each mushrooms, shiitake stems removed and finely chopped; 4 each wood ears a Chinese mushroom, optional, soak in boiling water for 15 minutes; 1/4 cup water chestnuts drained and finely chopped; 4 each scallions, spring or green onions finely chopped; 2 cloves garlic minced, or more to taste, optional; 1 each tofu baked, 1 package, 1/2 pound, optional; 1 teaspoon chinese five spice powder; 2 tablespoons soy sauce, tamari or to taste; 1/2 teaspoon black pepper freshly ground; 4 tablespoons sesame oil; 1/2 tablespoon rice vinegar; 3 tablespoons vegetable oil or more as needed, divided; 1/2 cup water boiling, divided; 4 tablespoons rice vinegar; 1/2 tablespoon soy sauce, tamari or to taste; 2 drops sesame oil or to taste, optional; 1 x hot chili pepper oil to taste, optional

23 ingredients

33 steps

Ingredients

2 cups flour, all-purpose or you can use cup whole wheat, 1 cup white flour
1/4 cup water or as needed
1/2 teaspoon salt
1 teaspoon canola oil
1 each green bell peppers finely chopped
1 each carrots peeled and finely chopped
4 each mushrooms, shiitake stems removed and finely chopped
4 each wood ears a Chinese mushroom, optional, soak in boiling water for 15 minutes
1/4 cup water chestnuts drained and finely chopped
4 each scallions, spring or green onions finely chopped
2 cloves garlic minced, or more to taste, optional
1 each tofu baked, 1 package, 1/2 pound, optional
1 teaspoon chinese five spice powder
2 tablespoons soy sauce, tamari or to taste
1/2 teaspoon black pepper freshly ground
4 tablespoons sesame oil
1/2 tablespoon rice vinegar
3 tablespoons vegetable oil or more as needed, divided
1/2 cup water boiling, divided
4 tablespoons rice vinegar
1/2 tablespoon soy sauce, tamari or to taste
2 drops sesame oil or to taste, optional
1 x hot chili pepper oil to taste, optional

Directions

1

For the wraps:
2

Combine flour, water, salt and oil in a large bowl, mix until no dry flour left, knead the dough until smooth and not sticky.
3

You can also use blender.
4

You may need to adjust the consistency by adding more flour or water.
5

Wrap the dough with a plastic wrap or a wet towel, let the dough rest for 30 minutes.
6

(You can always buy the premade wraps in grocery store.)
7

For the filling:
8

Put all the filling ingredients into a large mixing bowl, and stir until well combined.
9

Allow the mixture to stand for about 20 minutes to let the flavor marry together.
10

After the steps above:
11

Roll the dough on a lightly floured surface, using your hand to shape the dough into 15 inches long and 1 inch thick rope.
12

Then divide the dough into about 40 small doughs, then roll each small dough into a 3-inch diameter round wrap.
13

To prevent the wraps stick together, make sure to separate them.
14

Then each wrap need about 1 to 2 teaspoons filling, depends on how big your wraps are.
15

Then fold the wrap into a dumpling, and make sure seal it very well.
16

Repeat the steps until finish all the ingredients.
17

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until hot.
18

Add the dumplings one after another closely together.
19

Turn the heat to medium-low or low to prevent the bottom from burning.
20

Let dumplings cook in the pan for about 5 minutes, lift up one or two with a spatula to see if the bottom is almost golden and starts becoming brown.
21

If so, drizzle about 4 tablespoons of water around the edges, cover the pan and let the steam cook the dumplings, about 4 minutes.
22

Drizzle another 4 tablespoons of water around the edges, cover the pan and continue cooking for another 3 to 4 minutes until the dumpings are puffed, look like a balloon.
23

Drizzle the remaining tablespoon of oil over dumplings, cover and let cook for another 3 to 4 minutes until the dumplings are completely cooked.
24

Remove from the pan and let cool for at least a few minutes.
25

The steam from the dumpling when you bite into it is very hot, so make sure to cool them first.
26

Serve warm with dipping sauce.
27

For the dipping sauce:
28

Mix together all the sauce ingredients in a bowl.
29

You may need to adjust the seasoning by adding more vinegar, soy sauce, sesame oil, or hot oil.
30

Put a bit in the individual serving bowl and dip the dumplings into it.
31

Enjoy!
32

Note: The dumplings are extremely hot when they are just out of the pan, be careful of the hot steam when you bite into it.
33

Let them cool for about 5 minutes, or cut into half.