Tip:
Highlight text to annotate it
X
One of my most favourite things in the whole world to eat are dumplings.
I literally could live off them.
But making them yourself, they just taste so much better.
So I'm going to show you how to make a really simple dumpling dough
that I'm going to use
for chicken, lemongrass and coriander pot sticker dumplings.
I've got two cups of plain flour,
I've got one cup of hot water and a teaspoon of salt.
I'm just going to add in the salt to the water
and just give it a little stir to dissolve it.
And then start adding my water to the flour.
Now, generally, I would add three quarters of a cup of that water
just to see how the flour reacts to the water
and if you need to add more water or add more flour,
just depending on if the dough is too wet or too dry.
So the dough's come together.
Now it's time to get your hands in there
and just give the dough a little bit of a feel
because we want to see if it's too sticky or if it's too dry.
Now, this is feeling a little bit sticky, to be honest.
So I might just put a little bit of flour on my clean surface
and then as I knead, it's going to just get a little bit more dry.
So when you're working with dough,
it is always important to trust your instincts.
If it's a little bit too wet and sticky,
then do add some more flour.
Or if you think it's too dry, then add a little bit more water.
So I want to knead this dough for a good five minutes.
I'm going to develop the gluten.
We're looking for the dough to become really nice and soft and smooth.
So this is starting to look really good.
It's really smooth and really soft.
And if you push down on it, the dough is bouncing back to shape.
So this dough is ready to go.
I'm gonna just take a little ball off the dough
and just work one at a time.
Now, I want to ensure that this doesn't dry out,
so I've got some cling wrap...
..just to keep that...
..from drying out.
So I've got one ball.
I'm just going to flatten this out with a rolling pin.
Now, if it is a little bit sticky, just do flour up your bench.
I'm just going to get this a little bit thinner.
We want the wrapper to be a few millimetres thin.
OK.
Now, these do have to be perfect circles,
so you're going to need either a large scone cutter
or you can use the base of a large glass or even of a bowl
and use that to cut out your circles.
If you're going to make all the wrappers at once,
do cling wrap them because you don't want them to dry out.
I've already made my filling for the pot sticker dumplings.
It's a mixture of chicken mince with coriander and lemongrass
and a few other bits and pieces.
And you can find that recipe on the Coles website.
Or you can be experimental and make up your own.
So grab your wrapper and just place it in the palm of your hand.
And then take about a tablespoon or so of filling
and place it in the middle of the wrapper.
Now, we are going to be folding this up into a half moon shape,
so you can sort of press the filling into a half sort of oval shape.
So it's probably good to have some water on hand.
You just trace around the edge of the wrapper
and it's probably a good idea to have a tea towel as well.
So push the filling down onto the side
and we're just going to pinch it into a half moon shape.
So just pinch that together
so you've sort of got an oval.
And then I'm going to press the sides together
just to make it look a little bit more visually appealing.
Now, there's plenty of ways and different ways
that you can make your dumplings.
So I'm not going to pretend that this is the only way out there,
but a little way that I like to do it is just using your thumb,
you sort of fold back the dough onto itself.
It's pretty simple and it looks pretty
and that's ready to just go straight into the steamer.
These have been steaming for seven minutes.
Now, I'm going to heat up my fry pan
because these special pot sticker dumplings
have one side that's been steamed and one side that's been fried.
I'm just going to add just a little bit of vegetable oil to our pan.
So you can see that these have slightly expanded a little bit
in the cooking process.
And the skins have become a little bit translucent.
So these, I'm going to place them on one side to fry.
So you want these to crisp up and become nice and golden,
so it should take around about two minutes on one side.
I can guarantee that these tasty little pot sticker dumplings
will not last for long.
So I encourage you to get into the kitchen and make a few
for your family and friends.
Now, you can serve these with soy sauce.
And you can be creative with the filling.
Pork and prawn is a good one.
But also chicken, lemongrass and coriander is great.
Now, you can find this recipe on coles.com.au
and they're perfect for a shared banquet or even Chinese New Year.