Could it be that my brain is now part-rhubarb? I wouldn’t doubt it really. I have to admit that although I’ve made many dishes with rhubarb by now, they are all savory. I can’t help it if that sour stalk is so good.
Had I been more prepared, I really would have loved to make the filling with pork and shrimp, but I wasn’t. In fact, I was late for the Daring Cooks’ Challenge deadline last Sunday. After all the talk about it online, I built up a gargantuan craving for it, hence, this:
I’ve made potstickers before but failed miserably with the pleating. Now…thanks to Jen’s recipe with detailed photos, they now closely resemble the real thing! I love it! I couldn’t help but admire my handiwork. Haha.
I did follow our challenge’s dough recipe proportions and the rest are all mine. It was very, very good. If you don’t have rhubarb, just add a little more meat and 1 tbsp lemon juice.
I’ll post a more organized recipe tomorrow, including the PDF download. I just wanted to share this quickly for those of you who have been waiting for it since I posted a mobile photo. :-)
- 250 g all purpose flour (I used unbleached)
- 113 g warm water
Preparation (How I made it)
- In a medium bowl, place the flour and add half of the water. Stir with a spoon. Continue to add the remaining water little by little, probably by teaspoons.
- Continue to mix into a cohesive ball by hand. Place on your clean counter that’s been sprinkled with flour to prevent sticking, and knead for 10 minutes.
- Place back inside the bowl and cover with a damp cloth for 15 minutes.
- After 15 minutes, shape dough into a shallow dome and cut into 1 1/2-inch thick slices. Leave one slice on the counter and place the others back into the bowl and cover with the damp towel. Slice the strip into 3/4 inch pieces and shape and flatten down with your palm into small discs. Place each disk on the counter and flatten further with your rolling pin. Continue with the rest of the dough. Be careful about putting the dough on top of each other. I made the time-consuming mistake of not putting enough flour between wrappers and my hard work went back to square one of being one big dough.
Filling the wrappers
- Put a wrapper on the palm of your hand and drop a tablespoon of filling at the center. Fold the wrapper in half and press firmly to attach the top-center portion.
- From the center, start pleating the single side of the wrapper (not both) but scrunching farther side on top of the previous pleat. Continue until you almost reach the end and you get a small teardrop-shaped hole. Simply tuck in the bottom of the ‘teardrop’ into the pointed top end of the teardrop. Each dumpling will look like the semi-circular women’s purses.
Beef Rhubarb Filling
- 200 g ground beef (or other meat/s of your choice)
- 1/3 cup yellow onion, chopped
- 1/3 cup rhubarb, chopped
- 1/3 cup button mushrooms, chopped (sauted in med heat for 2 mins to let the juices out
- 1/3 cup celery, chopped
- 1/3 cup carrot, chopped
- 1 tbsp soy sauce
- 1/4 tsp fresh ground pepper
- 4 stalks of green onion, chopped
In a small saucepan, saute onion, rhubarb and celery for 3 minutes in medium-high heat. Set aside and let it cool before mixing with all the other ingredients.
On a frying pan with vegetable oil in high heat, cook the dumplings until the bottoms are golden brown in color. Add 1/2 cup water and cover. Let it cook until the water is almost gone. Remove the lid and let it cook for another 2 minutes.
Optional Dip: You can mix soy sauce, white vinegar with a smashed garlic. Very simple.