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Meats, Grains, Vegetables Chinese Appetizers, Chinese, Usenet 2 Dozen

INGREDIENTS

2 c Flour, all-purpose
1/2 c Water
1/2 lb Pork, ground
1/2 Chinese, Napa
cabbage cored
and chopped
1 Green onion
coarsely chopped
2 Ginger, fresh
thumb-sized slices
minced
2 Water chestnuts
chopped
1 t Salt
1/2 t Sugar
1 pn White pepper
1 t Sesame oil
TO COOK
5 T Vegetable oil
1 c Water
Hot chili oil
Red rice vinegar
Soy sauce

INSTRUCTIONS

In a bowl, combine flour and water, mixing to form a ball. Remove to a
floured board and knead with your palm for about 3 minutes. Shape  into
a ball, cover with a damp towel, and let stand for about 10  minutes.
Make the filling by combining the filling ingredients above.
Refrigerate until ready to use.  To shape and assemble, knead dough for
about 3 minutes. Roll into a  cylinder that is about 1 inch in
diameter. Cut off the ends, then cut  into about 24 pieces, each about
3/4-inch wide. With the cut side up,  press the dough down with your
palm to flatten. Use a rolling pin to  make pancakes about 2 1/2 - 3
inches in diameter. (They get quite  thin; that's what you want.)
Spoon about 1 tablespoon of filling into the center of each pancake.
Fold the dough over to make a half circle and pleat the edges firmly
together.  To pan-fry, heat cast-iron or other heavy-bottom skillet
over moderate  heat. Add about 3 T oil, swirling to coat bottom. (Watch
out, it  sizzles quite a bit. Don't get burned!) When oil is hot, place
potstickers, seam side up, in skillet and agitate (shake) for 30
seconds. Pour in water, cover and gently boil over moderate heat for  7
to 8 minutes. When oil and water start to sizzle, add remaining 2 T
oil. Tip skillet to distribute oil evenly; watch carefully  (uncovered)
to prevent sticking. When bottoms are brown (usually  several minutes
later), remove from heat and carefully lift out  potstickers with
spatula.  To serve, turn potstickers over (dark side up) and arrange on
serving  platter. Combine chili oil, vinegar and soy sauce in
proportions to  suit your taste and offer sauce for dipping.
Alternatively, cut up a  hot chili pepper into red rice vinegar.  :
Continued in Part 2  : Copyright (C) 1986 USENET Community Trust  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1530
Calories From Fat: 937
Total Fat: 105g
Cholesterol: 101.4mg
Sodium: 2781mg
Potassium: 938.2mg
Carbohydrates: 108.3g
Fiber: 9.2g
Sugar: 3.8g
Protein: 38.9g


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