Potsticker Dumplings
Do you always order the dumplings when out? Me too!
But when I can't get out, I don't want to settle for shop bought when making my own is so easy!
These are such a crowd pleaser, and once you've mastered the folding then you've got the perfect side dish to any Asian inspired meal.
Serving Size 4 dumplings
Servings 2
- Amount Per Serving
- Calories 273
- % Daily Value *
- Total Fat 9.8g16%
- Total Carbohydrate 31.9g11%
- Dietary Fiber 2.8g12%
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Add the flour to a large bowl.
Using a fork to mix, slowly add in the water until it forms a dough. The dough should be slightly tacky but not sticky.
On a floured surface, knead the dough for 5 minutes until smooth. Place it back in the bowl, cover with a damp cloth and allow to rest for 20 minutes.
While your dough in resting, combine the rest of the ingredients to form the filling and set aside.
Once your dough is ready, knead again on a floured surface for 10 minutes.
By hand, roll the dough into a log shape and slice into 8 equal balls. They should be roughly 13g.
Roll the dough into ball shapes, and then with a rolling pin flatten into pancakes about 10cm in diameter.
Arrange the flattened dough on a floured baking tray and cover with a damp cloth. This prevents them from drying out.
Add about 2 tsps of filling to the round and fold in half. Dampen the edges and use a fork to create the pleats.
Transfer to a floured tray and keep covered with a damp cloth while making the rest of the dumplings.
To cook, heat a large lidded pot until it is very hot.
Add in the olive oil and place the dumplings in on their side to lightly brown them.
This should take approx 2 minutes.
Once lightly browned, add the water and place the lid on tightly.
Cook for 12 minutes until the water is absorbed, checking halfway through and adding more if needed.
When the 12 minutes is over, uncover and allow to cook for a further 1.5 minutes.
To serve, remove from the pan with a slotted spoon and serve with some soy sauce for dipping!
Ingredients
Directions
Add the flour to a large bowl.
Using a fork to mix, slowly add in the water until it forms a dough. The dough should be slightly tacky but not sticky.
On a floured surface, knead the dough for 5 minutes until smooth. Place it back in the bowl, cover with a damp cloth and allow to rest for 20 minutes.
While your dough in resting, combine the rest of the ingredients to form the filling and set aside.
Once your dough is ready, knead again on a floured surface for 10 minutes.
By hand, roll the dough into a log shape and slice into 8 equal balls. They should be roughly 13g.
Roll the dough into ball shapes, and then with a rolling pin flatten into pancakes about 10cm in diameter.
Arrange the flattened dough on a floured baking tray and cover with a damp cloth. This prevents them from drying out.
Add about 2 tsps of filling to the round and fold in half. Dampen the edges and use a fork to create the pleats.
Transfer to a floured tray and keep covered with a damp cloth while making the rest of the dumplings.
To cook, heat a large lidded pot until it is very hot.
Add in the olive oil and place the dumplings in on their side to lightly brown them.
This should take approx 2 minutes.
Once lightly browned, add the water and place the lid on tightly.
Cook for 12 minutes until the water is absorbed, checking halfway through and adding more if needed.
When the 12 minutes is over, uncover and allow to cook for a further 1.5 minutes.
To serve, remove from the pan with a slotted spoon and serve with some soy sauce for dipping!