If all goes according to plan, I am spending today baking Christmas cookies with my…
Making homemade peking ravioli – or potstickers – or dumplings – they go by many names – has been on my list of things to do for a long time. I’ve been reading about them on food blogs for quite a while and I was intrigued. I was also pretty certain that anything I could make would be better than the frozen ones from the grocery store or even the ones I was getting from my local Chinese take out place. I was a little intimidated by the process – there seemed to be a lot of steps – but I figured I could handle it. I also figured it would be a lot more fun with a friend so I asked Jo-Ann to make them with me. She’s always up for a challenge and we’re both always up for something delicious to eat and it was the perfect thing to do on a cold Friday night.
We made the dough from scratch. Truthfully, we tried to find potsticker wrappers so that we could skip this step but the Asian market I used to go to is closed now and none of our local grocery stores – even Whole Foods – had them. It really wasn’t that difficult. As Jo-Ann said, it’s flour and hot water, how hard could it be?
While the dough rested we mixed up the filling. We cobbled together a few recipes and created a mixture of ground pork, chopped up shrimp, fresh ginger, scallions, sricacha sauce and seasonings.
It was fast to assemble and then we set it aside so that we could roll out the dough. That was sticky business and required a fair amount of flour but we soon had lots of little nuggets of dough, flattened and ready to be filled.
I won’t brag about our pleating and folding abilities as I think you can see they were pretty haphazard. Jo-Ann is convinced we could get jobs at a Chinese restaurant making these things but I think the quality control people might have something to say about our technique.
You know what, though? Neither one of us gave a lick what they looked like once we had panfried/steamed them and tasted them. Oh my goodness. The pork and shrimp with the ginger was fantastic. They were juicy and the dumpling dough was tender and, while we did share that plate with Dale, Hannah and her friend Joe, we did so grudgingly.
We will definitely be making these babies again!