Sunday, June 14, 2009

Daring Cooks: Potstickers and dumplings!

This month the Daring Cooks tried their second recipe, and I have to say I had so much fun with it! Jen from Use Real Butter was our host, and she picked an authentic Chinese recipe for us to try. Potstickers are something I love to eat out (who doesn't!), but I had not yet tried them at home. Even if I'd been inspired to try them, I have a feeling I would have picked up pre-made wrappers. Making potstickers was a challenge in terms of the time it took, but the process was enjoyable, and the results were so authentic and addictive! The recipe made a TON, so I am pleased to now have some extras in the freezer waiting for a rainy (or busy) day.

If you're looking for a fun weekend activity, give these a try! Just budget your time accordingly, or invite lots of helpers, because it does take a while to get everything chopped, rolled, pleated, etc. If you want some helpful advice, check out Jen's original potsticker post at Use Real Butter. Also go to the Daring Kitchen website to see pictures of everyone's creations, and while you're at it go ahead and join our group!

See how I did the pleats?

For my potstickers I made two batches of Jen's dough. I did a batch of potstickers with her shrimp filling, which was fantastic! I also made a vegetarian version, which I've listed below. It was not as flavorful as I'd hoped, but they were still good. I think next time I'd skip the tofu and just add more veggies. See what you think.



Vegetarian Potstickers with Mushrooms and Tofu
From Jolinda Hackett on about.com

Ingredients:
· 2 tbsp olive oil
· 1 block tofu, well pressed, and crumbled
· 1/2 cup shiitake mushrooms, diced small
· 1/2 cup Napa cabbage, diced small
· 1/2 tsp minced fresh ginger
· 2 cloves garlic, minced
· 3 scallions, diced
· 2 tbsp soy sauce
· 1 tsp sesame oil
· dash red pepper flakes (optional)
· 2 tbsp chopped fresh cilantro (optional)

Preparation:
Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine.

Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. Stir in the fresh cilantro.


5 comments:

Jen Yu said...

You know, I've been looking at people's potstickers all day and I am still getting hungry when I see them. Fantastic work on your pleats and your final potstickers. Love the browned bottoms. What a terrific effort! A+ :)

zoe said...

Yum!! Very pretty pleats too!

Chris said...

Oh...freezing them...good idea! Ha! Like a little piglet, I (and the Hubs) ate half the batch Sunday night and I ate the rest for lunch today. :)
Great job on the pleating by the way!

Sarah said...

Oh, I should just join Daring Cooks already. I've been meaning to try out pot stickers and this would have been the perfect excuse.
Yours look so pretty!

Amanda said...

These potstickers look fantastic! I'm so sad I missed this challenge; everyone's potstickers look sooo tasty. :)