Giant Cabbage Shiitake Mushroom Steam Fried Potsticker Dumpling

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_001

My mum has been suggesting for me to make a giant dumpling for a while now, and she was just showing me on Skype how to fold it, but sadly I always have trouble understanding directions. I’m the type of person who needs to visually see it, to get how to do something. So words don’t effect me as much as pictures.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_002

I guess that’s also why I’ve been so persistent in keeping step by step instructions on this site, because I know if I was browsing a site and just saw directions, it literally makes my head spin and I can’t physically “get” what the instructions mean, unless I read it 10 times.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_003

So a giant dumpling is great because it takes less time to do, and it’s even easier to cook. You can steam them, or fry them. I chose to fry them as I kind of have this obsession with fried dumpling skins, but I do recommend you to try steaming them too. It would probably take about 15 minutes of steaming to cook them.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_004

You may end up with some left over filling, which you can put in the frying pan, cook for another 5 minutes and serve with rice. This is what I love to do with any left over filling. Sometimes with making these, it’s very hard to keep the ratio accurate, so it’s always good to be able to use them in other ways.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_005

Giant Cabbage Shiitake Mushroom Steam Fried Potsticker Dumpling

Filling
1 tablespoon extra light olive oil
1 small yellow onion
1 clove garlic
1 tablespoon water
1-1/2 bundle sweet potato vermicelli, pre-soaked
1 stick tofu skin, pre-soaked
3 dried shiitake mushrooms, pre-soaked
2 fresh shiitake mushrooms
3 cups green cabbage
1/2 cup frozen corn
1 tablespoon cornstarch
1 tablespoon white cooking wine
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon Himalayan/sea salt
1/8 ground ginger powder
A pinch of red pepper flakes
2 scallions

Dough
4 cups all purpose flour
1 1/4 cup water
2 tablespoons extra light olive oil
1 teaspoon Himalayan/sea salt

Frying (per batch of 3)
2 tablespoon extra light olive oil
1/4 cup water

Be sure you’ve soaked the sweet potato vermicelli, tofu skin and dried shiitake mushrooms for long enough until they’re all soft. Usually 4-5 hours is recommended.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_006

Filling: Dice the yellow onion and garlic into small pieces and place it in the frying pan with a tablespoon of extra light olive oil and a tablespoon of water. Turn the heat on medium high (5-6) and stir and cook the onions for about 20 minutes until they’re sort of golden.

Meanwhile, dice the cabbage finely and keep it in a separate bowl. Measure the corn and allow it to defrost.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_007

Dice the tofu skin, shiitake mushrooms (fresh and dry) into small cubes and set them aside in a bowl.

Put the soft sweet potato vermicelli in a saucepan of boiling water (should be enough to cover all the noodles) and boil for a total of 10 minutes until the noodles are very soft. Drain out all the water and use a scissors to cut them into small bits.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_008

Once the onion is cooked for 20 minutes, add the tofu skin, and both shiitake mushrooms. Mix in and stir for a minute, then add the cabbage and corn, along with the cornstarch, cooking wine, sesame oil, sesame seeds, garlic powder, onion powder, salt and ginger powder. Cook for a final 2 minutes, mixing all the spices and everything evenly. Turn the heat off, dice the scallions into small pieces and add it in and stir around. Spoon the filling into a large bowl.

Dough: Mix the flour, water, olive oil in a large bowl and knead until the dough is nice and elastic, and very smooth. Cover the bowl with another bowl or lid, and grab a piece of dough. The size really depends on how big you want the dumplings. I grabbed enough to fit in my palm, which made pretty big dumplings.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_009

Shape the piece of dough into a circle and place it on a floured wooden surface. Use a rolling pin to flatten it into a big flat circle.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_010

Scoop a lot of the filling in the centre (as much as you can fill) and fold the wrapper in half from one side to the other, pinching it firmly with your fingers and sealing off the dumpling.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_011

Use both hands to pleat the wrapper together by folding it into a “z” shape, and pinching it tightly.

Continue pleating all the edges together until you get a nice zigzag type of shape. Place the finished dumpling on a flat surface. I recommend you to make three large dumplings at one, cook it, then make more.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_012

Frying: After making three dumplings which should fill a frying pan, place them on the frying pan, leaving some space between each. Add two tablespoons of extra light olive oil and 1/4 cup water.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_013

Put a lid on the frying pan and let it cook on medium high (5-6) for about 10 minutes. Then, take the lid off, and turn it down to medium-medium high (4-5) and cook for 10 minutes until the bottom has turned golden browned. Be sure to move them around with a flat spatula so the bottom doesn’t stick. At this stage, you can either take it off the stove and eat it, or flip them over and fry both sides for another 3-5 minutes or so so all sides can turn golden.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_014

Note: You can use dipping sauces such as a combination of dark vinegar, soy sauce, spicy sauce and so on to make it tastier. If you have left over filling, feel free to put it in the frying pan for 5 more minutes (just to cook the cabbage and mushrooms a little more) and serve with rice.

Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_015

Giant Cabbage Shiitake Mushroom Steam Fried Potsticker Dumpling
Serves: 3
 

Ingredients
Filling
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 1 tablespoon water
  • 1-1/2 bundle sweet potato vermicelli, pre-soaked
  • 1 stick tofu skin, pre-soaked
  • 3 dried shiitake mushrooms, pre-soaked
  • 2 fresh shiitake mushrooms
  • 3 cups green cabbage
  • ½ cup frozen corn
  • 1 tablespoon cornstarch
  • 1 tablespoon white cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon Himalayan/sea salt
  • ⅛ ground ginger powder
  • A pinch of red pepper flakes
  • 2 scallions
Dough
  • 4 cups all purpose flour
  • 1¼ cup water
  • 2 tablespoons extra light olive oil
  • 1 teaspoon Himalayan/sea salt
Frying (per batch of 3)
  • 2 tablespoon extra light olive oil
  • ¼ cup water

Instructions
  1. Be sure you’ve soaked the sweet potato vermicelli, tofu skin and dried shiitake mushrooms for long enough until they’re all soft. Usually 4-5 hours is recommended.
  2. Filling: Dice the yellow onion and garlic into small pieces and place it in the frying pan with a tablespoon of extra light olive oil and a tablespoon of water. Turn the heat on medium high (5-6) and stir and cook the onions for about 20 minutes until they’re sort of golden.
  3. Meanwhile, dice the cabbage finely and keep it in a separate bowl. Measure the corn and allow it to defrost.
  4. Dice the tofu skin, shiitake mushrooms (fresh and dry) into small cubes and set them aside in a bowl.
  5. Put the soft sweet potato vermicelli in a saucepan of boiling water (should be enough to cover all the noodles) and boil for a total of 10 minutes until the noodles are very soft. Drain out all the water and use a scissors to cut them into small bits.
  6. Once the onion is cooked for 20 minutes, add the tofu skin, and both shiitake mushrooms. Mix in and stir for a minute, then add the cabbage and corn, along with the cornstarch, cooking wine, sesame oil, sesame seeds, garlic powder, onion powder, salt and ginger powder. Cook for a final 2 minutes, mixing all the spices and everything evenly. Turn the heat off, dice the scallions into small pieces and add it in and stir around. Spoon the filling into a large bowl.
  7. Dough: Mix the flour, water, olive oil in a large bowl and knead until the dough is nice and elastic, and very smooth. Cover the bowl with another bowl or lid, and grab a piece of dough. The size really depends on how big you want the dumplings. I grabbed enough to fit in my palm, which made pretty big dumplings.
  8. Shape the piece of dough into a circle and place it on a floured wooden surface. Use a rolling pin to flatten it into a big flat circle.
  9. Scoop a lot of the filling in the centre (as much as you can fill) and fold the wrapper in half from one side to the other, pinching it firmly with your fingers and sealing off the dumpling.
  10. Use both hands to pleat the wrapper together by folding it into a “z” shape, and pinching it tightly.
  11. Continue pleating all the edges together until you get a nice zigzag type of shape. Place the finished dumpling on a flat surface. I recommend you to make three large dumplings at one, cook it, then make more.
  12. Frying: After making three dumplings which should fill a frying pan, place them on the frying pan, leaving some space between each. Add two tablespoons of extra light olive oil and ¼ cup water.
  13. Put a lid on the frying pan and let it cook on medium high (5-6) for about 10 minutes. Then, take the lid off, and turn it down to medium-medium high (4-5) and cook for 10 minutes until the bottom has turned golden browned. Be sure to move them around with a flat spatula so the bottom doesn’t stick. At this stage, you can either take it off the stove and eat it, or flip them over and fry both sides for another 3-5 minutes or so so all sides can turn golden.


Giant_Cabbage_Shiitake_Mushroom_Steam_Fried_Potsticker_Dumpling_Recipe_016

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>