dumpling series
this is the second part of my three part series on sourdough discard dumplings!
- in the first part, i explain my formula and method for making dumpling wrappers using sourdough discard.
- in this part, i focus on shandong style dumpling wrapping technique (with a vegan filling recipe!), and how i like to pay fry them.
- the third part describes my formula and method for adding a pretty, extra crispy skirt on your pan fried dumplings with a sourdough discard slurry.
read them all together to re-create my sourdough dumplings, or mix and match with different techniques or store-bought items.
notes
this guide assumes you are beginning with a set of dumpling wrappers.
after wrapping your dumplings, you can freeze them for 3 months. i put dumplings on a well floured sheet pan and pop them into the freezer until firm before transferring them into a re-usable ziploc like container for longer term freezer storage.
easy vegan filling
vegan cabbage dumpling filling
formula
- 200 g firm tofu
- 200 g cabbage
- 10 g salt
- sesame oil
- soy sauce
method
- in a food processor, blend firm tofu until smooth, like the consistency of cream cheese. remove and transfer to large bowl.
- blend cabbage in food processor until cabbage is in fine chunks. then add to tofu, and mix until well combined into a cabbage-tofu paste.
- heat up a small amount of oil in a large skillet on medium – high. when sizzling, add cabbage-tofu mixture. add 10 g salt, and a drizzle of sesame oil and soy sauce to taste.
- cook for 3 – 4 minutes until cabbage changes color and any liquid has evaporated.
- let cool for at least 15 minutes before using.
shandong style wrapping method
to begin, hold a single wrapper flat in your open-facing left hand.
next, put a spoonful of filling inside the center of the wrapper. this photo shows a generous amount, but i would start off with less filling until you get a hang of it. you may need to pack your filling slightly.
after filling, pinch opposite sides together at the middle with your other hand so it looks kind of like a cannoli.
to close, we start at the left end of the dumpling.
start by tucking the filling in on the left side by poking it lightly inward. then, fold the dough at the tip inward slightly and firmly pinch shut.
continue firmly pinching upwards until you meet the center pinch. the dough can overlap at times but you don’t need to be precise with it.
when shut securely, repeat with the other side! give it an extra squeeze for closure.
when complete, set aside on a well floured surface, and repeat with the rest of your dumplings. freeze or cook them immediately.
pan frying potstickers
to cook, i usually pan fry or boil them. serious eats wrote up a great guide that approximates what my family does for both fresh and frozen homemade dumplings.
on medium to medium-high heat, heat up a thin layer of oil in a non-stick skillet. place as many dumplings as you can fit in sizzling skillet. fry until lightly golden, about 1 minute.
then, pour a thin layer of water, covering the bottom of the skillet. cover the lid immediately and cook for 5 minutes. remove cover and cook until bottoms are golden brown and water is completely evaporated.
Tried these today. Pan fry/steam. So good. I used purple cabbage instead , and some were overstuffed. But loved it. Gonna try other fillings. I have pictures. Don’t think I can post them though LOL