Email to Stella      

Ethnic: Chinese Dumplings (Potstickers)

Source of Recipe

Mark


List of Ingredients

Dough:
1/2 tsp salt
2-1/2 c unsifted flour
1 T lard, chopped fine (OK, I use margarine!)
1 c boiling water

Filling:
1 lb ground pork
2 T dry sherry
2 T soy sauce
1 tsp grated ginger
1/2 tsp groud white pepper
1 T toasted sesame oil
1 T chopped green onion
1/2 tsp sugar
1 egg white
1 tsp salt
1 T corn starch
2 cloves garlic, finely minced >
2 T finely chopped water chestnuts
2 T finely chopped bamboo shoots
1 T (or more) garlic & red chile paste
1 c finely chopped cabbage with moisture squeezed out




Recipe

Mix all the Dough ingredients and knead thoroughly. Let rest on the counter under a bowl for 20 Min.


Combine all filling ingredients and mix into a bowl.


1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.


2. Place a teaspoon of the filling in the middle of the circle, and wet the edges of the circle with a little water. Seal into a half-moon shape, avoiding trapped air.


3. Heat a saute pan with 2 tbsp peanut oil, and place the dumplings upright in the pan and cook on medium /high heat until bottoms become nicely browned (3-5 min.)


4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook another 3 or 4 minutes, until most of the broth is absorbed.


5. Serve immediately with a sauce made with 1/2 cup soy with a dash of ginger, scallion and a few drops of sesame oil for dipping.