Shiitake, Bell Pepper and Vermicelli Potstickers
Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.
To make the wraps:
Add the flours, water, salt and oil in a large bowl, mix thoroughly, and knead the dough until smooth and not sticky. You can also use mixer. You may need to adjust the consistency by adding more flour or water.
Oil the bowl and dough, cover with a damp towel.
Allow the dough to rest for about 20 minutes.
(You can always buy the pre-made wraps in grocery store.)
To make the filling:
Put all the filling ingredients into a large mixing bowl, and stir until well combined.
Allow the mixture to stand for about 20 minutes to let the flavor combine together.
After the steps above:
Roll the dough on a lightly floured surface, using your hand to shape the dough into 15 inches long and 1 inch thick rope.
Then divide the dough into about 40 small doughs, then roll each small dough into a 3-inch diameter round wrap. To prevent the wraps stick together, make sure to separate them.
Then each wrap need about 1 to 2 teaspoons filling, depends on how big your wraps are.
Then fold the wrap into a dumpling, and make sure seal it very well.
Repeat the steps until finish all the ingredients.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until hot.
Add the dumplings one after another closely together. Turn the heat to medium-low or low to prevent the bottom from burning.
Let dumplings cook in the pan for about 5 minutes, lift up one or two with a spatula to see if the bottom is almost golden and starts becoming brown.
If so, drizzle about 4 tablespoons of water around the edges, cover the pan and let the steam cook the dumplings, about 4 minutes.
Drizzle another 4 tablespoons of water around the edges, cover the pan and continue cooking for another 3 to 4 minutes until the dumpings are puffed, look like a balloon.
Drizzle another 1 tablespoon of sesame oil over dumplings, cover and let cook for another 3 to 4 minutes until the dumplings are completely cooked.
Remove from the pan and let cool for at least a few minutes.
The steam from the dumpling when you bite into it is very hot, so make sure to cool them first.
Serve warm with dipping sauce.
For the dipping sauce:
Mix together all the sauce ingredients in a bowl.
You may need to adjust the seasoning by adding more vinegar and soy sauce. You can also add a bit hot pepper flakes if needed.
Put one or two tablespoons of dipping sauce in the individual dumpling serving bowl or plate and dip the dumplings into it.
Note: The dumplings are extremely hot when they are just out of the pan, be careful of the hot steam when you bite into it. Let them cool for about 5 minutes, or cut into half.