Chinese Dumplings (Potstickers)

[=Mark]

Chinese Dumplings (Potstickers)

• 
  

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
  

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.

Keywords: Appetizer, Pork, Chinese, Hot and Spicy

( RG259 )