Potato shredded dumplings are a delicious and flavorful traditional Chinese dish. They have an exquisite appearance, resembling small, delicate ingots. The dumpling skin is thin and the filling is tender, smooth, and wrapped around fine potato shreds. The texture is delightful, with a soft and chewy outer layer and a juicy and tender filling that leaves a lasting impression.Not only are potato shredded dumplings tasty, but they also have high nutritional value. They contain abundant protein, carbohydrates, fiber, as well as various vitamins and minerals. They provide sufficient energy and nutrients for the body.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 30 min | 30 min | 11 | Tender and juicy | Moderate |
| Potato | 300g |
| Sichuan peppercorn | 3g |
| Minced garlic | 5g |
| Light soy sauce | 5g |
| Rice vinegar | 3g |
| Green pepper | 10g |
| Green onion | 5g |
| Scallion | 5g |
| Dumpling wrapper | 300g |
| Sesame oil | 3g |
| Carrot | 50g |
Steps:
1.Prepare several fresh potatoes. Start by peeling and washing the potatoes to ensure a clean surface. Then, slice the potatoes into thin and even slices. Stack the potato slices together and cut them into matchstick-sized shreds. This cutting technique will result in finer and better-textured potato shreds. Rinse the cut potato shreds gently in water to remove surface starch and impurities. Then, lift the potato shreds out of the water and gently squeeze to remove excess moisture. Set aside.
2.Heat a small amount of oil in a pan over medium heat. Once the oil is hot, add a few Sichuan peppercorns to release their fragrance. Remove the Sichuan peppercorns from the pan. Pour in a small amount of sesame oil and minced garlic, quickly stir-frying for a few seconds to release the aroma of the garlic. Cut a carrot into shreds of the same thickness as the potato shreds and add them together to the pan. Turn the heat to high and stir-fry quickly, ensuring even heating of the potato and carrot shreds. Next, pour in a suitable amount of light soy sauce and rice vinegar, stirring evenly to allow the seasoning to fully penetrate the potato and carrot shreds. This adds flavor and enhances the texture. Cut a green pepper into shreds and add it to the pan, continuing to stir-fry until the green bell pepper shreds are well mixed with the other ingredients. Once thoroughly stir-fried, transfer the cooked potato filling to a plate and set aside.
3.Prepare an appropriate amount of green onions and scallions. Chop them into small pieces to mix well with the potato filling. Add the chopped green onions and scallions to the cooked potato filling. Use chopsticks to mix thoroughly, ensuring that the green onions and scallions are well incorporated into the filling. Continue mixing to ensure even distribution of flavors.
4.Purchase a bag of dumpling wrappers from the supermarket. Take one wrapper and place a portion of the filling in the center. Fold the wrapper in half to form a semicircular dumpling. Use your fingers to pinch the edges of the dumpling tightly to prevent the filling from leaking out. You can also create decorative pleats along the edge of the dumpling for aesthetic purposes. Be careful not to exert too much force to avoid breaking the dumpling. Repeat the process with the remaining filling and wrappers, placing the finished dumplings on a cutting board or tray for later use.
5.Pour water into a pot and bring it to a boil over high heat. Once the water is boiling, carefully place the prepared dumplings into the pot. Pay attention to the placement of the dumplings to avoid sticking or sinking together. After adding the dumplings, gently stir them with a spatula to prevent sticking or sinking. Be mindful of the heat to avoid rupturing the dumplings. When the dumplings float to the surface, you can add a small amount of cold water to control the cooking time. Be cautious about the amount of water added to ensure the desired texture of the dumplings. Once the water boils again, reduce the heat to low and simmer until the dumpling skins become translucent and the filling is thoroughly cooked.
6.Select a suitable-sized plate and use a colander to lift the dumplings out of the hot water. Handle them gently to avoid excessive force that may cause them to break. Give the colander a slight shake to remove any excess water. Carefully arrange the lifted dumplings on the plate. You can arrange them in a circular, straight line, or spiral pattern to enhance visual appeal. Maintain space between the dumplings to prevent them from squeezing or sticking together. Once all the dumplings are arranged, you can place your preferred seasonings or dipping sauces on one side of the plate for easy access. This not only preserves the integrity of the dumplings but also enhances the overall presentation of the dish.
Tips:
1.Choose potatoes with smooth skin and a fine texture. This will ensure a better mouthfeel after shredding. Avoid using potatoes that are too old or have blemishes on the skin.
2.Cut the potatoes into thin shreds while maintaining a consistent thickness. This will allow for even heat distribution during cooking. You can use a shredder or a knife to cut them.
3.The shredded potatoes may contain excess moisture, which can make the dumpling filling too wet. To avoid this, you can gently squeeze the shredded potatoes to remove any excess water. Wrap the potatoes in a clean cloth or cheesecloth and gently squeeze.
Potato shredded dumplings are a classic homemade dish. The dumpling skin is soft and chewy, while the potato filling is perfectly cooked and juicy. This dish is easy to learn and doesn’t require complex techniques or tools; just basic cooking utensils and ingredients are needed. Potato shredded dumplings are not only delicious but also highly nutritious, as they contain ample starch, protein, vitamin C, fiber, and other nutrients, providing sufficient energy and nutrition for the body.