Dumplings with pangasius
January 24, 2023
Recipes Dumplings with pangasius
- 2 1/4 cups flour, plus more for kneading and rolling
- 1 cup boiling water
- 12 ounces of pangasius, roughly chopped and chilled
- 1 tablespoon ice water
- 4 tablespoons cold butter, cubed
- 2 tablespoons mirin (rice cooking wine)
- 1 tablespoon sesame oil
- 1 Tbsp fresh ginger, grated or finely minced
- 1 small garlic clove, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup finely chopped garlic chives or scallions
- Put flour into a medium bowl. Add boiling water and stir until combined. Cover with plastic and let rest at room temperature for 30 minutes.
- Once the dough is hydrated and cool enough to handle, knead until very smooth, 5 to 10 minutes. Work in just enough flour so the dough is not sticky. Cover and rest at room temperature for 30 more minutes.
- Add the pangasius to a food processor and pulse until finely chopped. Add 1 tablespoon ice water and continue to pulse to a paste.
- Add the cold butter, mirin, sesame oil, ginger, garlic, soy sauce, salt, and pepper. Pulse to combine thoroughly.
- Transfer to a bowl and fold in garlic chives. Cover and refrigerate 1 hour to let the flavors come together.
- Form dough into a long rope and cut into 36 even pieces. Flatten the pieces of dough into circles and roll out to about 3 1/2 inches in diameter, with the edges of the dough thinner than the center.
- Wet the edges, place a small amount of filling in the middle, and fold in half and crimp or pleat to seal.
- Place dumplings in a steamer on high, leaving a little space in between, and steam for 5 to 7 minutes.