Black Truffle & Homemade
Gnocchi Recipe
Gnocchi Recipe
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The Recipe
Ingredients
Makes about 48 dumplings
Dumpling Dough (or use store-bought dumpling wrappers):
2 ½ cups unbleached all-purpose flour
¾ cup warm tap water
Dumpling Dough (or use store-bought dumpling wrappers):
2 ½ cups unbleached all-purpose flour
¾ cup warm tap water
Filling
1 pound ground pork, preferably Kurobuta pork (or other type that’s not too lean)
2 ½ cups, loosely packed, finely chopped Chinese cabbage
1 stalk green onions, finely chopped
1 teaspoon minced ginger
2 tablespoons soy sauce
¼ teaspoon ground white pepper, optional
1 teaspoon sesame oil
2 ½ cups, loosely packed, finely chopped Chinese cabbage
1 stalk green onions, finely chopped
1 teaspoon minced ginger
2 tablespoons soy sauce
¼ teaspoon ground white pepper, optional
1 teaspoon sesame oil
Instructions
(1)
For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.
(2)
For the filling: Combine all the filling ingredients in a bowl and mix well.
(3)
To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.
(4)
Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.
(5)
To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.
