The earthiness of aged soybean paste known as miso blended with velvety potatoes brings a depth of flavor to this decadent appetizer from the far east. Diced Kimchi lends a touch of spice and the slightly salty and citrusy taste of the dipping sauce elevates this humble dish into something extraordinary.
10.5 ounces (300 grams) All Purpose Flour
¼ teaspoon Kosher Salt
2/3 cup Boiling Water
1/3 cup Ice Water
Miso Potato Filling
2 pounds Russet Potatoes, Peeled, 2-inch Dice
½ cup Shiro Miso (White Miso)
¼ cup Unsalted Butter
¼ cup Heavy Cream
¼ cup Parmesan, grated
2 tablespoons Furikake Seasoning
2 tablespoons Chives, chopped
White Truffle-Shoyu Dipping Sauce
¼ cup White Soy or Golden Tamari
¼ cup Water
1 tablespoon Yuzu Juice
½ teaspoon White Truffle Oil
¼ cup Scallions (Green Onions), chopped
2 tablespoons White Sesame Seeds
2 tablespoons Black Sesame Seeds
Prep Time: 80min | Cook Time: 7min
In a large bowl measure out the flour and the salt, mix together to combine.
Add the boiling water and stir quickly until combined. Add in the ice-cold water and stir until a dough is formed. Begin to knead the dough together until it is a smooth ball (about 5-7 minutes). Allow the dough to rest in a bowl covered with a damp towel and plastic wrap for 20 minutes. Meanwhile prepare the filling and dipping sauce.
For the dipping sauce, combine all the ingredients together and set aside until ready to use.
For the filling steam or boil the potatoes until tender (approx. 20 minutes), drain and pass the potatoes through a ricer or food mill. Combine the warm potatoes with the Miso, butter, heavy cream, parmesan, furikake seasoning and chives. Transfer the filling to a pastry bag fitted with a round ½” tip.
Divide the dough in half, keeping the other half covered. Roll the dough into a log about 1-1/4 inch in diameter. Using a bench scraper or a knife cut the log into 20 pieces, repeat with the other half giving you a total of 40 pieces. Roll each piece in your hands to form a ball and smash the ball in between your hands to create a disc. Using a small rolling pin roll the flattened disc into a circle about 3 inches in diameter.
Place a small amount of filling in each wrapper and fold/pleat the edges of the dumplings to seal.
Heat a non-stick skillet over medium-high heat. Add in a little vegetable oil and place your pot stickers in the pan allow them to cook for about 2 minutes. While the dumplings are browning, get a ¼ cup of water and the lid for the pan ready. Add in the water and immediately cover with the lid.
The dumplings should steam for 2-3 minutes then remove the lid and let the moisture evaporate. The starch from the water will reduce and allow the pot stickers to get even more caramelized and crispy.
Turn the heat off and remove the pot stickers. Serve immediately with the dipping sauce.
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