Tofu and Shrimp Potstickers 豆腐虾仁煎饺

【Tofu and Shrimp Potstickers】
by MaomaoMom

Chinese people love dumplings. This is another delicious and healthy potsticker dish. I made this dish for dinner as requested by my son Maomao. I used boiling water to make a hot-water dough for the wrapper – using boiling water makes the dough softer and less chewy. Yes, you would not believe that I used tofu and shrimp to make this delicious and flavorful filling. These pan fried dumplings are very crispy at the bottom and tender soft on the top. Yummy!

豆腐虾仁煎饺F1 Tofu and Shrimp Potstickers 豆腐虾仁煎饺
Meal type: appetizer, breakfast, lunch, dinner
Prepare time: 1.5 hours
Cook time: 10 minutes
Level: Medium
Serves: 6 servings

Ingredients:

Filling:
1) 200g frozen peeled and deveined white shrimp;
2) 2 pieces tofu (350g);
3) 2 tsp corn starch, ¾-1 tsp salt, 1/4 tsp chicken broth mix, 1/6 tsp white pepper powder, 2 tsp sesame oil, 2 tbsp freshly and finely chopped green onion, 1 tsp freshly minced ginger;

Wrappers:
4) 1.25 cups unsifted all purpose flour (200g);
5) 1/2 hot boiling water (120g), 4 tsp cold water, 1 tsp corn oil;

Others:
6) 2×1 tbsp corn oil, 2×3/4 cup water;

Directions:

1: Filling: Rinse shrimps with cold water, drain and dice (Picture 1). Rinse tofu with cold water and then dice (Picture 2). Combine all ingredients of Ingredient 1) to 3) in a medium bowl (Picture 3), with a spoon, stir gently to just mix (Picture 5), set aside.

豆腐虾仁煎饺1 Tofu and Shrimp Potstickers 豆腐虾仁煎饺

2: Dough: Measure out flour into a medium sized bowl. Slowly stir in boiling water and continue to stir with chopsticks until it is well combined (Picture 6). Rinse one hand with cold water, add 4 tsp cold water and knead to form dough. Add 1 tsp corn oil and continue kneading until the dough is smooth, about a minute (Picture 6). Cover with a damp cloth and let it stand for 20 minutes.

3: Wrappers: On a floured working surface, shape the rested dough into a log about 1 inch diameter. Cut into 18 equal sized portions (Picture 7). Press with your palm to flatten them. Roll out each disc into an 11-12 cm circle (Picture 10).

豆腐虾仁煎饺2 Tofu and Shrimp Potstickers 豆腐虾仁煎饺

4: Dumplings: Place 1-1.5 tablespoon filling in the middle of a wrapper (Picture 8). Starting from the right side, fold slightly the back to form 7 pleats. Press the front against the back to seal (Picture 9). Refer to this video Making dumplings for how to fold the shrimp dumpling. Repeat with the remaining dough and filling.
5: Cooking: In a nonstick sauté pan, heat 1 tbsp corn oil over high heat. Place 8-10 dumplings in the pan (Picture 10). Add 3/4 cup water and cover the lid (Picture 11). This allows the dumplings to steam and cook through. Cook for 5-7 minutes or until all the water evaporates. Reduce to medium heat, remove the lid and cook for another 3-4 minutes until the bottoms are golden brown and crispy (Picture 12).
6: Serve warm. Yummy!!

豆腐虾仁煎饺F2 Tofu and Shrimp Potstickers 豆腐虾仁煎饺

Tips: Uncooked dumplings can be placed on a baking sheet and to freeze. Then store them in a freezer in airtight containers for up to 4 months. They can be taken out of freezer and pan fried right away following the above Step 5.

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13 Responses to Tofu and Shrimp Potstickers 豆腐虾仁煎饺

  1. 五味 says:

    好嘞,谢谢毛毛妈!

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