The September Recipes to Rival Challenge was Chinese Dumplings! Life has gotten in my way of late, so I apologise for the delay in posting. I made them a few weeks back, though.
I have NEVER made anything like this before... no ravioli or anything. I thought they came together well! I dont know that I would regularly go through the effort, but they were easier than expected too.
Some of the other posters had issues with the dough. I saw mine going that way (and I had no chopsticks to stir with too) and dumped it right in the Kitchenaid and let it do all the work! My dough came together perfectly, and my hands and shoulders were saved from all the kneading - win win! I loved how elastic the dough became... very neat! I ended up sticking the dough in hte fridge for a couple days after I made it due to time constraints and it didnt seem to be an issue at all. I followed the given recipe for both the filling and the dipping sauce.
I dont have a steamer, though (and these would NOT have worked in a metal steamer basket like the tamales did!!) so instead I pan-fried them in oil for a couple minutes to brown, then added in a cup of broth and let them steam away. YUM! We both really liked this dish!
Prep Time: 20 min,
Cook Time: 20 min,
4 large shiitake mushrooms
1/2 garlic clove
8 ounces shrimp, peeled and deveined
6 ounces ground turkey
2 teaspoons soy sauce
1 teaspoon dark sesame oil
3 dashes of hot red-pepper sauce
24 dumpling wrappers (see recipe below)
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon honey
1/2 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger
1. Coat a steamer basket with a non stick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems; cut the caps into quarters.
2. In a food processor, combine the mushroom caps, scallions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium bowl and stir in the turkey, soy sauce, oil, and red-pepper sauce.
3. Place 1 tablespoon of the shrimp mixture in the center of each dumpling wrapper. Dampen the edges with water, the fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover, and steam for 15 minutes.
4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger. Serve the dumplings hot with the dipping sauce.Personalize it!
For a different flavor, use ground pork in place of the ground turkey. You can also drop a pinch of chopped scallions into the dipping sauce if you like
HOT WATER DOUGH:
4 cups all-purpose flour
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.