So I made an attempt at some gyoza-style dumplings/potstickers which was basically a disaster, and I would like some opinions.
I didn't follow a recipe (first mistake I guess) but I read A LOT and just kind of judged it. So I threw some glutinous rice flour in a bowl, mixed in some salt, and then poured in just boiled water a little at a time, mixing hard with a wooden spoon. When it was cool enough I started to knead it for a while but it was very sticky so I had to add quite a bit more flour. I let it rest for about 30 minutes. They seemed fine though when I formed them with the filling inside. (Big and ugly but hey, first time!)
I fried the bottoms and then threw in about half a cup of water and put on the lid. When I checked on them after a few minutes they had all puffed up drastically and had started to come apart. The "gyoza fins" on top had disappeared and they were very, very gloopy. A few of them didn't burst, fortunately.
Anyway, why? My theory is that I added too much flour so when I put the water in the pan all the extra flour soaked it up. If this is the case, how do I handle them in the forming stage without them sticking to my hands and tearing etc?
The filling was perfect, definitely not too much moisture there.
Sorry for the long-winded message, I hope some dumpling experts out there can enlighten me!
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.