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!

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.

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).

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!!

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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