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Chinese: Pot Stickers

Source of Recipe


Hsiao-Ching Chou






List of Ingredients



• 2 cups flour, plus more if needed
  
• 1 cup lukewarm water
  
• 2 cups ground pork
  
• 2 cups Napa (Chinese) cabbage, minced
  
• 1 stalk scallion, minced
  
• 1 tsp fresh gingerroot, minced
  
• 2 Tbsp soy sauce
  
• 1/4 tsp white pepper
  
• 1 tsp sesame oil
  
• Vegetable oil
  






Instructions



1. In a large mixing bowl, combine flour and water. Mix until a dough forms. Work into a ball. Cover with a damp towel and set aside.
   
   
2. Combine pork, Chinese cabbage, scallion and ginger in a food processor and pulse until well blended. Scrape filling mixture into a mixing bowl. Add soy sauce, white pepper and sesame oil. Mix well.
   
   
3. Divide ball of dough into fourths. Roll one section into a log about 5 inches long and 1/2-inch in diameter. Cut log into 9 or 10 pieces. Dust with flour as needed. Roll each piece into a ball, then press it into a silver dollar-sized disk.
   
   
4. With a rolling pin (mini rolling pins work best), roll each disk into a round about 2 inches across. Place a dollop of filling, about a teaspoonful, in the center of the wrapper. Fold the round so you get a half-moon shape. On the curved edge, pinch the sides together at the midpoint. Hold your thumb and index finger at the midpoint. With your other index finger, push the point of the half moon toward the midpoint and pinch to seal. Pinch the remaining fold to seal. Repeat with the other side, switching hands. Repeat steps for each of the remaining dough sections.
   
   
5. Heat a skillet over medium-high heat. Add about 3 tablespoons vegetable oil to skillet (enough to coat the bottom with about 1/8-inch of oil). Place dumplings in skillet, flat side to the bottom. Brush off any loose flour before placing the dumplings in the skillet. This helps prevent burning.
   
   
6. With the lid in hand, add 1/2 cup water to skillet and quickly cover, as there will be splattering from the water meeting the hot oil. Cook until the bottoms are golden brown, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Once all the water has boiled off, the pot stickers should be ready. Remove the skillet from the heat. Lift the pot stickers out with a spatula. Serve on individual plates or family style.
   
   Serve with a selection of condiments: soy sauce, vinegar, minced fresh garlic, minced scallions, chili sauce. You can combine any or all of these to taste.
   
   Makes about 40.