Banoffee Potstickers / Dumplings Crazy Good!

I'm a huge fan of potstickers/ dumplings and also of breakfast and brunch buffets with friends!

so here's my attempt to a new sweet version of this asian delicacy.

The recipe I created is both for visionary and taste bud delight!

sweet, striped dumpling sheets with cocoa and tumeric, hide a melting filling of

banana, oats and toffee sauce *nom nom*

the potstickers are good to make in advance - and even great to store in the freezer!

they will be the highlight of every fancy breakfast of brunch buffet - and soooooo hard to resist!

Traditional dumpling sheets mostly provide consistency in this recipe they also come with a slight sweet- spicy touch and chocolateflavour to enhance the banana toffee filling.

They turned out CRAZY GOOD!

recipe for about 20 potstickers ( serves 3 , or 6 on a buffet )

yellow dumpling dough:

• 100g all purpose flour ( 3,6 oz)
• 1 tbsp confectioners sugar
• 1 tsp tumeric powder
• 1 tsp vanilla sugar
• ~50ml hot water (2oz) ( ca. 65°C / 150°F)
• cornstarch for rolling out
• 2 tbsp oil for cooking

brown dumpling dough:

• 100g all purpose flour ( 3,6 oz)
• 1 tbsp confectioners sugar
• 1 tbsp cocoa
• 1 tsp vanilla sugar
• ~50ml hot water ( 2oz) ( ca. 65°C /150°F)

toffee sauce

• 105g sugar (3,7oz)
• 30ml water (1 oz)
• 25g butter (0,95)
• 85ml heavy cream (2,8oz)
• 1 pinch of salt

Banoffee filling:

• 50g oatmeal (1,75oz)
• ~50ml hot milk (1,75oz)
• 1 banana
• 3-4 tbsp previous made toffeesauce
• 2 tbsp coconut flakes (optional)

Tools needed:

• frying pan with lid
• rolling pin
• sharp knife
• bowls
• thin spatula

for the tumeric ( yellow) part of the dumpling sheets, combine first all dry ingredients:

• 100g all purpose flour ( 3,6 oz)
• 1 tbsp confectioners sugar
• 1 tsp tumeric powder
• 1 tsp vanilla sugar

then add ~50ml hot water (2oz) ( ca. 65°C / 150°F) while stirring, then start to knead the dough.

knead until the dough is lean and feels firm like f.ex. pastadough - it shouldn't be too loose and not stick to the surface too much.

cover in clingfoil and set aside for at least 30minutes.

for the chocolate ( brown) part of the dumpling sheets, combine first all dry ingredients:

• 100g all purpose flour ( 3,6 oz)
• 1 tbsp confectioners sugar
• 1 tbsp cocoa powder
• 1 tsp vanilla sugar

then add ~50ml hot water (2oz) ( ca. 65°C / 150°F) while stirring, then start to knead the dough.

knead until the dough is lean and feels firm like f.ex. pastadough - it shouldn't be too loose and not stick to the surface too much.

cover in clingfoil and set aside for at least 30minutes.

after 30minutes roll both doughs into sausages with about 4cm (1,57") thickness

then use the rolling pin and roll the brown sausage to a rectangular shape about 12cm(4,72") wide

brush some water onto the brown dough and roll it around the yellow dough.

roll the combined dough sausage to an even shape and cover with clingfoil

let set another 15 minutes.

MOLTEN SUGAR IS EXTREMELY HOT - do not even think about licking any spoons while cooking!!! you will burn yourself badly!

with that said we're gonna make some toffee sauce *nom nom*

combine

• 105g sugar (3,7oz)
• 30ml water (1 oz)

in a (steel) pot and stirr with a wooden spoon, until it starts boiling.

when boiling, lower temperature to medium heat , remove the spoon and don't stirr anymore.

use a brush with water, and brush along the pots insidewalls until all sugarcrystals are gone.

let boil until the bubbles get bigger and the colour starts to change into a light golden brown (see pictures for reference) - be careful not to burn the sugar! ( it takes about 10minutes until colour starts to change)

remove the pot from heat and add 25g butter (0,95oz) and stirr until dissolved

add

• 85ml heavy cream (2,8oz)
• 1 pinch of salt

and your delicious toffee sauce is ready!

set aside and let cool.

blend 50g oatmeal (1,75oz) with ~50ml hot milk (1,75oz)

peel the banana and chop it into small pieces

sprinkle the banana pieces with a tbsp lemon juice

combine banana, oatmeal and 4 tbsp of the previous made toffee sauce.

Optional add 2 tbsp coconutflakes – for a nice structure and additional flavour.

Time to get the sheets in shape!

Sprinkle your workspace lightly with cornstarch

get your dough sausage and cut the uneven ends.

Cut slices about 5mm (0,2“) thick ( or 20 slices)

Make sure your workspace is evenly covered with cornstarch – nothing will stick then.

roll out to circles of 8cm (3,15“) in diameter with the rolling pin

the sheets should be around 1mm (0,04“) thick

cover the slices with clingfoil to prevent them from drying out.

If your circles are a little uneven, use something with 8cm (3,15“) diameter, to cut out nice even circles – the result will be nicer.

Proceed until all sheets are done

take a sheet on your left hand

brush on some water on the edges with your finger

place a generous teaspoon of filling on the middle of the sheet

Now there is are lots of ways to fold the dumplings nicely, you can make it easy for you and just press

edge to edge tightly together, or try to give it a more traditional crease look.

Thats how i do it:

• fold in half and pinch together in the very middle.
• with your index finger and thumb, grab the half facing towards you, and slightly push it towards the middle to create a crease ( you only fold one side of the dumpling)
• pinch in place ( see the pictures to see how every crease is made )
• proceed to the edge

now do the same just in opposite direction.

It's a little tricky the first 5 dumplings but then you'll get the hang of it.

I hope you give it a try!

NOW THE POTSTICKERS CAN BE STORED IN THE FREEZER FOR FUTURE BREAKFAST SINS!

NOTE: if you're not sure if the frying pan you intend to use will work properly - try it with only a few postickers at first - it would be a shame if all would get burned or really stick to hard to the pan ... its important to know how evenly the pan distributes heat.

I'm using a cast iron pan with a lid from another pot - works brilliantly!

also you can choose to steam them instead.

with that in mind:

Heat some oil in a frying pan

when hot, add the potstickers and lower temperature to medium ( leave some space, so they won't stick to each other)

Check if the potstickers darken underneath

when nicely roasted, add around 100ml (3,38oz) water and instantly close the lid

Wait until water is almost fully evaporated ( takes about 4 minutes )

then open the lid, make sure remaining water cooks away and let fry a short moment, to get a nice crust.

carefully lift the potstickers ( now you know why they are called potstickers :P) with help of a thin spatula out of the pan.

Now the delicious banoffee potstickers are ready to serve!

Serve the banoffee potstickers with the toffee sauce and get thrilled!

I prepared these crazy good potstickers for a brunch last week and people got totally wild about them – it was a great success!

The cool thing is to make many ahead and store in the freezer - if you want some, just put them frozen into the frying pan and cook as usual - sooo good!

A few ideas for future banoffee potstickers are:

• chopped salted peanuts
• saltflakes in the toffee sauce
• chia seeds
• maple sirup

Still reading? - get your tush in the kitchen! Let me know how you liked them!