Dumplings with Potatoes and Cucumbers
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
10
Description
This recipe was shared by Sarah Smith, a chef at a popular American restaurant.
Ingredients
- Corn Starch - 8.8 oz
- Potato protein - 2.5 oz
- Vegetable Oil - 1 fl oz
- Cucumbers - 1.1 oz
- Potato - 1.1 oz
- Onion - ½ heads
- Kung Pao Sauce - 1 fl oz
- Dried Turkey - 1 tablespoon
- Sodium glutamate - a pinch
- Sugar - 1 tablespoon
- Salt - a pinch
- Cilantro - 0.7 oz
Step by Step guide
Step 1
Pour 400 ml of water into a saucepan or pot, place it on the heat, bring it to a boil, turn off the heat, and let it sit for 2 minutes. The starch will be dissolved in this water.
Step 2
In a bowl, combine 160 grams of wheat and potato starch, then pour in hot water. This mixture of starches will give the dough elasticity, chewiness, and fluffiness.
Step 3
Mix the dough with a wooden spoon until everything combines into a sticky, cohesive mass.
Step 4
When everything turns into a more or less uniform ball, place it on a wooden board and flatten it with your palm or a pastry spatula. In the center, sprinkle 90 grams of wheat starch, fold the dough over it like an envelope, and continue kneading the dough by hand.
Step 5
When the dough becomes relatively smooth, add 20 ml of vegetable oil. This is necessary to bind the ingredients together more tightly and to ensure that the dough stretches evenly without tearing.
Step 6
Continue kneading the dough until it becomes almost glossy and elastic, similar to polymer clay or modeling dough. Once ready, cover the dough with plastic wrap.
Step 7
The next step is optional. You can color part of the dough to make the dumplings more visually appealing. Take a piece of dough weighing 50 grams and set the rest aside under plastic wrap. Place plastic wrap on a board, then add the dough, followed by 20 ml of food coloring. You can use commercial food coloring, beet juice, or squid ink. Knead the dough with the coloring thoroughly to ensure it is evenly colored.
Step 8
The finished colored dough should also be wrapped in plastic wrap to prevent it from drying out.
Step 9
Then tear off 50 grams of the white dough and roll it into a log. After that, take the next 50 grams, and so on. It's better to roll it with your hands without gloves to better feel the texture.
Step 10
Roll the colored dough into a log as well. Then, cut both logs into portions. You will need 10 grams of dough for each dim sum. Flatten the pieces of dough, placing the yellow on top of the white, slightly shifting it towards the edge, and stretch the dough with a flat knife from the center to the edges.
Step 11
It should turn out like this: a translucent dough in two colors, with the size of the circle being the same as the inner part of your palm.
Step 12
Now for the filling. Cut the cucumber lengthwise into four sections and remove the seeds, as the center of the cucumber is too watery. Chop the remaining part into small cubes.
Step 13
Cut 1 raw potato into cubes of the same size. The small dice is necessary to prevent the filling from tearing the delicate dough; larger pieces may not fit into the dough. In a skillet, heat 30 ml of vegetable oil, and sauté half a head of onion until golden brown. Then remove the onion and fry the potato in the oil for 3 minutes, stirring constantly.
Step 14
Add soy sauce to the sautéed potatoes and stir.
Step 15
Then add the cucumber, a spoonful of dry chicken broth, a small pinch of monosodium glutamate, a pinch of salt, and a tablespoon of sugar. Additionally, you need to add a mixture of hot water and potato starch, literally 1 or 2 tablespoons, to make the filling sticky. The proportions are: for 1 part starch, use 2.5 parts hot water. Finally, add finely chopped cilantro and mix everything together.
Step 16
In one dim sum, use 10 grams of dough and 18 grams of filling. Place the filling in the center of the circle.
Step 17
To keep the colorful spot on top, start pinching the dumpling from the white edge. Fold the circle in half and begin to gather the dough into pleats from one side, sticking them to the opposite edge.
Step 18
The dumpling will be slightly curved, as one side will have all the pleats while the other side will be smooth. Once you reach the end, leave a small opening. The filling in a properly sealed dumpling should barely peek out from the opening but should not spill out. You should end up with 10 to 12 pleats in total.
Step 19
Vegetable dumplings steam very quickly, in about 2.5 minutes. At home, you can prepare them in a bamboo steamer (just place it over a pot of boiling water) or in a regular steamer. You can judge the cooking time by eye: when the dough becomes translucent, they are ready.
Step 20
Before serving, brush the dim sum with vegetable oil to give them a nice shine.
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