Thursday, February 11, 2010
Share great recipes..dragonflies..etc:)
I've often mentioned that this is where I am learning to cook and bake more than anywhere else..through the wonderful blogs and people we come across..
This week two charming blogs(more than charming..that sounds clichéd..MUCH more than charming..) that I follow.. taught the same thing in different ways..
Feast your eyes here at Mary's and here at Linda's to see beautiful photos..step by step instructions..links to recipes..and discover this delicious little recipe..Dumplings/Potstickers~
Mine made 16 following Linda's technique of rolling it out to a log shape then cutting 16 pieces..then flattening with the base of my 4 Cup Pyrex glass measuring cup in between 2 sheets of cling wrap..
Do not do what I did and make the wrappers the night before.. because the soft little warm dough is so tempting to play with, unless you have a better idea than I did of placing each wrapper in between small disks of wax paper..they will stick..you will have a heck of a time removing them and will have to resort to a little gizmo I have on hand to seal..No pretty fancy pleats here..just my pierogie/samosa..sealer..thank goodness it worked to make my wrappers look more presentable..
They make clean neat little pockets..
My filling was my usual filling with pork and spring green onions some sesame oil,ginger soya sauce and asian sweet chili sauce..I made her dipping sauce with less soya and a touch of orange juice concentrate..and some thinly sliced spring green onions~
I served it w/ One Perfect Bites Rice/ cabbage warm salad..and we had a feast.
I would love to say we had some leftover..but we ate the all!! Just the 2 of us..That says a LOT.
The Dough Recette~
10 ounces (2 cups) unbleached all-purpose flour
About 3/4 cup just-boiled water (see Note)
To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.
Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.
After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.
Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first. For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough. I typically wait no more than 2 minutes after boiling to use the water.
PLse read the whole article here..
The link provided by Linda~
Mary's cute little tortilla press would have been fun to try:)
You must go see both the girls superb photos..And learn from there first..I am here to tell you the recipe is great..I had tried homemade potsickers last year..the wrappings..to no avail..WE had once purchased Gyozas on a trip to the US at TJ"s.. NO comparison with all due respect~
I lightly sautéed mine..till they were golden..then added a bit of water..and a clear lid and steamed them until done..you can also par boil then crisp up..as my daughter did..I will try that too~
Merçi Les Filles~