Mushroom and tofu pot sticker dumplings
By: Lorena Uriarte
Ingredients:
1 x 2 inch piece ginger, peeled
1 clove garlic, finely chopped
200 g Chinese cabbage, finely shredded
250 g silken tofu
50 g water chestnuts, chopped
50g dried shitake mushrooms, soaked in warm water for 10 minutes
100g mushrooms, finely chopped
1 carrot, grated
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon mushroom oyster sauce
2 teaspoons sesame oil
1 tablespoon Shao Hsing wine (or dry sherry)
2 packets gow gee pastry wrappers
2 cups water
2 tablespoons plain flour
2 tablespoons vegetable oil
Dipping sauce:
¼ cup soy sauce
1 teaspoon red wine vinegar
1 x 1 inch piece ginger, peeled and grated
1 chilli, thinly sliced (optional)
Method:
1. Combine the first list of ingredients in a food processor and pulse gently.
2. Lay out gow gee wrappers and brush edges with water.
3. Place a tablespoon of mix on each wrapper.
4. Fold into little parcels and place on a tray and set aside.
5. To make dipping sauce combine all ingredients and set aside.
6. Combine water and flour in a jug and set aside.
7. Heat 1 tablespoon oil in a large sauce pan with a well fitting lid.
8. Place as many dumplings in the pan as will fit snugly, cook 1 -2 minutes.
9. Add 1 cup water and flour mixture and cover immediately.
10. After 2-3 minutes remove lid and let the rest of the water evaporate and brown the bases.
Serve immediately with dipping sauce.
