The idea for dumplings just kind of crept into my mind and gradually started to nag at me to give them a go. It’s funny how that happens. Must be the product if to much time reading other peoples’ food blogs..
|Tofu and Pumpkin Potstickers with Teriyaki Sauce|
I was particularly interested to try making the wrappers after a little research turned up that they were really as easy as flour and water! The filling I kind of free-styled myself using the normal seasonings, but instead of cabbage which often seems to come up in recipes I susbstituted pumpkin (mainly ‘cos I had some to use up, not an inspired choice).
You can make them before and steam them ready for warming through in a pan when you are ready to serve.
Pumpkin Tofu Potstickers with Teriyaki Dipping Sauce
(serves 4 as a starter or as an accompaniment to a main course)
For the Dumpling filling
1 tbs vegetable/groundnut oil
1 stick of celery
2 cups pumpkin
1 inch piece of ginger (minced)
2 Red chillies (minced)
2 tablespoons chopped coriander leaf
1 tbs soya sauce
1 tbs rice vinegar
For the Dumpling wrappers
1 ½ cups flour
½- ¾ cuup water
½ tsp salt
To make the filling
- chop the celery and pumpkin into ½ cm pieces
- Steam the pumpkin with a steamer or boil until just tender
- 2 Saute the clery in the oil and then add the chillies and ginger and stir a few times.
- Remove from heat and mix in all the other ingredients.
To make the dumpling-wrappers
- sift the flour with the salt
- add the water slowly gathering up to make a stiff dough. Kneed for five minutes until it becomes elastic.
- Separate the dough into about 6 pieces, and on a floured work surface flatten into discs with the back of your hand.
- Then roll each one out as thin as you can with a rolling pin; ensuring the dough and surface is well floured will help to get a thinner wrapper.
To assemble and cook the potstickers
- place 2 tablespoons of filling in the middle of each wrapper.
- With a brush or your finger brush the outside half of the circle nearest you with water.
- Fold the back half onto this moist front half (should stick) and crimp with a fork the edges.
- Line the inside of a steamer with cheesecloth and place the potstickers inside. Steam for roughly 8-10 minutes.
- Remove to a lightly oiled plate.
- When you are ready to serve place 2 tbs veg/groundnut oil in a non-stick frying pan and heat until pretty hot.
- Saute the pot-stickers for about a minute on each side until golden brown.
- Serve with the Teriyaki Sauce.
To make the Teriayki Sauce
½ cup soya sauce
½ cup water
¼ cup rice vinegar
2 tbs brown sugar or honey
1. place all ingredients in a pan and reduce over medium heat until thickened to desired consistency.