Asian Mushroom Potstickers

I love dumplings.

I love the Czech fruit dumplings my grandmother makes, the Asian vegetable dumplings my mom and I inhale, and the Tibetan potato “momo” I have every time I visit home.

Despite my dumpling adoration, up until earlier this year I never attempted to make dumplings because I assumed it was a long and tedious process. To my surprise, dumpling making isn’t hard at all, and it’s especially nice because any leftovers can be freezed and used for easy meals.

I’ve still got ways to go before I master all the dumpling recipes I intend to (I think Czech fruit dumplings are up next), but I think I’ve got this mushroom potsticker recipe down. These dumplings are super simple to make, yet incredibly flavorful and delicious. I encourage anybody, regardless of cooking experience, to try this recipe out.

Asian Mushrooms Potstickers 

Dumpling Dough

Adapted from here.

• 240 g flour*
• ½ cup boiling water
• ½ tsp salt

1. Add the salt to the boiling water, and stir into the flour. Knead the dough for 10 minutes, or until smooth. (For more detailed instructions, see here.)
2. Pat the dough into a log, wrap in plastic wrap, and set aside in the fridge to rest for at least an hour.

*This equals 2 cups of flour, but unless you have a feel for how much water to add, I would weigh it out if possible. I halved the recipe and used 60 g spelt flour, 50 g all purpose flour, and 10 g vital wheat gluten, but when I made it with 120 g all purpose flour, the dough was easier to handle.

Mushroom Potsticker Filling

Adapted from here.

In a pan, sautee until the water is mainly evaporated:

• 1 ½ cups diced white mushrooms
• ½ cup diced shiitake mushrooms*
• 1 tsp oil
• 1/8 tsp salt

Add, and cook another 2 minutes:

• 2 cloves garlic, diced

Take off heat and stir in:

• 2 tbsp minced green onions
• 1 tbsp minced garlic
• ½ tsp sesame oil
•  ½ tsp soy sauce
• (optional:  ½ tsp chili oil)

Assembling the potstickers:

1. Cut the dough into 40 equally sized pieces (mine were 9g each), and roll into thin circles.
2. Add dumpling filling to the middle, making sure the filling doesn’t touch the edges of the dough (the oil in the filling will prevent the sides from properly sealing).
3. Fold the dough over the filling, and pinch the edges to trap the filling. The edges shouldn’t have a visible seam. Crimp the edges if desired.
4. Set aside, covering with plastic wrap, as you prepare more dumplings. Either cook immediately, or place in a tupperware and freeze.

Cooking the potstickers:

See here for an in depth instructions on cooking potstickers. They are also good when boiled in broth.

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Zucchini, Peas, and Tuna Pasta

I’m currently learning a new skill, and it’s called: how to cook for one person and not waste any food.

I spent high school learning how to cook for myself, but I never really mastered the art of making the right amount of food, which is unfortunate because I’m not someone who’s particularly fond of leftovers.

Now that I’m living on my own and making my own meals (well, for the last two weeks, that is), I’m much more conscious of how much food to buy, and when food will expire.

Earlier this week I made mushroom potstickers, and was left with some extra dough. I decided to repurpose the dough as noodles, and create a sauce with whatever I had in the fridge. This ended up being some extra zucchini, fresh peas that I’ve been meaning to use up, canned tuna for protein, parmesan, and a sunny side up egg since I decided the dish wasn’t saucy enough.

This pasta was so, so good. I’m already ready to go buy more vegetables, just so I’ll have an excuse to make it again.

Zucchini, Peas, and Tuna Pasta

• 2-3 ounces pasta, dried or fresh
• 1 large zucchini, sliced into thin coins
• ¼ cup onion, diced
• ½ cup peas (I used a cup on account of having way too many peas, but I think half a cup would be more reasonable)
• 2 ounces tuna
• 1 tsp oil
• 1 tsp soy sauce (or salt, to taste)
• ½ tbs parmesan
• 1 egg

Cook pasta according to directions, and set aside.

Heat up oil at medium heat. Once hot, add the onion and sauteed for a minute, or until golden brown. Add the zucchini and continue cooking for about 5 minutes, or until the zucchini is soft, and its edges are somewhat golden. Add peas and continue cooking until they soften. Stir in soy sauce and tuna.

Add the pasta to the pan, sprinkle with the parmesan, and then set aside.

Cook the egg however you like it. Since the pasta doesn’t have a very “saucey” sauce, I made a sunny side up egg which I stirred into the pasta. The yolk coated the noodles, which was really delicious.