Potstickers
2 1/2 c Vital wheat gluten flour
1/4 c Spelt flour or whole wheat flour
2 c Water; cold
10 c Broth
1/2 c Dry white wine
1/4 c Soy sauce
Nutritional yeast
Garlic
Ginger
Filling:
5 lg Carrots
3/4 c Dried shiitake mushrooms; rehydrated
8 Scallions; trimmed and cut into 2" pieces
2 ts Salt
2 tb Rice wine
1 tb Corn starch
1 ts White pepper
1 1/2 c Cabbage; finely shredded
Skins:
3 c Unbleached flour
1 1/2 c Water; boiling
Dipping Sauce:
1/4 c Soy sauce
1/3 c Rice vinegar
1 Scallion; chopped fine
1 ts Fresh ginger; grated
Small amount of sugar; if desired
This is hard to make from regular flour, but if you buy the (more
expensive) de-starched wheat gluten, it's practically foolproof.
Having found the Long Life Vegi House while I was in CA last week,
and experienced the joys of potstickers made with faux meat (gluten)
I made a low-fat version of these last night. This looks like a
phenomenal amount of work but it only took about 1-1/2 hours total.
Of course, that may seem like a phenomenal amount of time to some.
Mix until a dense dough forms, adding more gluten flour if the blob
feels wet. Knead for a few minutes, but don't fold over. If you fold
the blob after most of the water is absorbed, the parts won't stick
together, and the gluten will fall apart when you slice it. Slice the
gluten into about 10 chunks, after letting it rest for a few minutes.
Boil for approximately 1 hour in a large pot, starting with about
10 cups of broth made of water plus 1/2 cup dry white wine,
1/4 cup soy sauce, nutritional yeast, garlic, and ginger. The gluten
will puff up so leave space at the top of the pot. Let cool. Properly
made gluten will un-puff and become fairly dense.
On to the potstickers.
Filling:
In a food processor, chop carrots, shiitake mushrooms, scallions,
2 ts salt, 2 tb rice wine, 1 tb corn starch, nd 1 ts white pepper.
Put this mixture in a large bowl and add 1-1/2 cups finely shredded
cabbage. Press the liquid out of about 1/2 of your batch of gluten,
and cut the chunks into smaller pieces. Put these in the food
processor and whirl until the gluten is similar in texture to cooked
ground meat. (This worked beautifully for me with the batch of gluten
I made last night, but results may vary). Add this to the filling
mixture.
Skins:
This is straight from the Betty Crocker LeeAnn Chin chinese cookbook.
Mix 3 cups unbleached flour with 1-1/2 cups boiling water to make a
soft dough and knead 5 minutes. This is sticky dough, you will need
to add some extra flour but don't add too much as it needs to be
soft. Basically it's a dough-handling nightmare but once you make a
few mistakes your potstickers will start looking normal and the thick
yummy noodle skins will be well worth the trouble. Divide the dough
into 1" diameter balls. Take each ball, roll it out to about 4" in
diameter, put a blob of filling in the middle, pinch several pleats
in the edge on one side, and fold the other side over. The sticky
dough sticks together much better than prefab skins, so you won't
have to worry about the potstickers opening up. Place finished
potstickers on a floured plate (very important to flour).
Put a layer of large cabbage leaves in a bamboo steamer and lay
potstickers on top. They will stick to the moist leaves, but not as
much as they would to the steamer. Steam until skins become
translucent.
You will probably need 2 batches of skins for the amount of filling.
One today and one tomorrow...
Dipping Sauce:
Mix soy sauce, rice vinegar, chopped scallion, ginger, and sugar, if
using, and let stand for a while, then dip...
From: Cynthia J. Gibas <
[email protected]>
Date: Tue, 21 Feb 95 13:26:58 CST
