For the filling
THE VEGGIES ** None of the fillers are set in stone, I encourage you to be creative!
1 10 oz bag of tri colored cold slaw mix ( shredded purple and white cabbage and carrots)
1 1/2 cups of straw mushrooms
1/4 large white onion
2 garlic cloves
2 celery stalks
2 tablespoons of freshly chopped gingerroot
1 1/2 cups of vegetable broth
THE SEASONING- this is the most important part, make it yummy ! As an italian woman I never really measure anything,
use your eye and your taste buds to determine what amounts will be best for your potstickers.
1 1/2 tsp soy sauce
2 1/2 tbsp beef bullion (powder)
1 1/2 tbsp merlot
2 tsp brown sugar
1 tsp red whine vinager
1 1/2 tbsp sesame seed oil
THE DIPPING SAUCE Mix and match to your liking Start with the sauce. I suggest adding very small amounts of the brown sugar and ginger until you get the right taste . then add just a dabble of sesame seed oil
shredded ginger root
soy sauce
brown sugar
sesame seed oil
The Dough- dont be creative here !2 cups of flour
1/2 water
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Start with the dough
combine water and flour in large bowl and kneed for 3 minutes ( you know your dough is done when there is not much elasticity left- so your shapes hold well)
cover with a cloth and set aside for 10 min.
Now the filling
finely chop all of your vegetables
pre heat 3/4 cups of vegetable broth until it is almost simmering in a large skillet
add vegetables and simmer on medium high heat, stirring frequently for about 7 minutes
BACK TO THE DOUGH
roll your dough out into a long "snake" roll about 1 inch thick
slice keep it covered, slicing off about 8 3/4 inch balls at a time ( you dont want your dough to get hard! )
ROLL IT OUT
line your surface and your rolling pin with flour and roll out your dough balls. you want the dough as thin as possible but not so thin that it will break when adding the filling. ( to get the dough to form circles, press firmly on your rolling pin in one direction then turn the dough 90degrees and roll it the opposite way)
BACK TO THE FILLING
your filling should be nearly cooked by now , and you should add your seasonings , add each seasoning slowly and stir constantly to ensure that all of the ingredients combine thoroughly... don't be afraid to taste test it along the way! if you wont eat it no one will !
once all the water has been absorbed, Your Filling will start to stick together, turn the burner to low heat for 1 min and then set aside.
Once you have rolled out your first batch of pot sticker dough balls, add a tablespoonful of filling to each and gently fold the remaining dough over.
Secure the edges using your finger first then a fork to ensure that that will not open while cooking as shown below
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THE GRAND FINALE - everyone's mouths will be watering by this point !
pre heat a large skillet on med heat and add 2 tbsp of olive oil.
place your potstickers in pan in batches of no more then 10 dumplings. Brown the dumplings for about 9- seconds or until a very light golden brown.
Add the remaining 3/4 cups of vegetable broth to pan, cover and cook for bout 5 min or until the liquid has evaporated. turn heat to medium low and brown for 1-2 more minutes until the bottom is a crisp golden brown.
SHARE EAT AND SAVOR !
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