or Connect
New Posts  All Forums:Forum Nav:

chinese dumplings

post #1 of 8
Thread Starter 
So I came across a solid recipe for dumpling casings. I have pork belly duck rabbit and some beef strip in the freezer. Any suggestions on what I should for the filling of my dumpling/potsticker.

Thanks
post #2 of 8
I usually see them with a ground pork/Asian veggie mixture. I dunno how well the pork belly would work, but the rabbit actually sounds interesting... Maybe some ginger, pepper flake, garlic, scallions? Pretty standard stuff
post #3 of 8
Thread Starter 
Pot stickers need fat content so they don't dry out and burn. So maybe 65% rabbit and 35% pork belly with some ginger and veg?
post #4 of 8
Ginger scallions garlic soy rice wine sesame oil are standard goodies. Rehydrated shitaki mushrooms and water chestnuts for texture. A bit of corn starch to bind. Pork rabbit shrimp and beef all good. Not too fine a grind on the forcemeat. People seem to enjoy this style of pot sticker.
post #5 of 8
Thread Starter 
Thanks guy. More suggestions welcome.
post #6 of 8

Can you give us the recipe for the dumpling casings?

Have you tried them yet?

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
post #7 of 8
Thread Starter 
super simple;

2 cups all-purpose flour
1/2 cup warm water
flour for worksurface

Mix in your mixer or robo coup. Cut and create balls 1 1/2". Then roll out individual balls to 4" round. While doing this you want you out side edge to be half the thickness of the centre so when you finally stuff your dumpling/potstickers the casings are even everywhere.

Recipe yeilds 40 pieces
post #8 of 8
Thread Starter 
if you guys have problems with that recipe let me know I can give you the site which has the extended version.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs