| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | China, Ham/pork | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour * |
| 1 | c | Water * |
| 2 | oz | Cabbage, 1/2 cup cooked and |
| chopped | ||
| 1/2 | lb | Lean ground pork |
| 1 | Green onion, chopped | |
| 1 | t | Chopped ginger |
| 1 | T | Tientsin Preserved Vegetable |
| rinsed and chopped | ||
| 2 | T | Oil |
| 1 | c | Chicken stock |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 1 | t | Thin soy sauce |
| 1 | t | Oyster sauce |
| 1 | t | White wine |
| Dash of pepper | ||
| 2 | t | Cornstarch |
| ts Thin soy sauce | ||
| ts Hot spiced oil | ||
| ts White Vinegar |
INSTRUCTIONS
~---------------------DIP--------------------------- Combine flour and cold water in large mixing bowl. Mix thoroughly to form dough. Cover with damp cloth; let stand for 20 minutes. * Cook cabbage 2 minutes in boiling water. Rinse in cold water, and drain. Squeeze dry of all excess moisture. Chop fine; set aside. Place the ground pork, chopped green onion, chopped ginger, and preserved vegetables together on chopping board. Mix and chop with the clever for approximately 15 strokes. Add "seasoning" and the cabbage to the pork mixture and mix thoroughly. After dough has set for 20 minutes, knead it for 1 minute and then form into 2 to 3 rolls, approximately 1-1/2 inch in diameter. Cut each roll of dough into slice 1-1/2 inch thick. With a small rolling pin, or heel of hand, flatten each piece of dough into a thin patty, 3 inch in diameter. Place 1/4 tablespoon of the pork mixture in the center of each patty. Fold in half, and seal the edges by pressing firmly together with your fingers. (Help ready-made skins to seal by applying egg white to the edges.) Set each pot sticker with the straight edge on a platter, pressing firmly so as to form a flat base. Each pot sticker should be made to stand upright, rather than allowed to rest flat on its side. Heat frying pan and add 2 tablespoon oil. On medium heat, pan-fry pot stickers. Cook on the base surface only. Pan-fry 2 minutes, until the base side is nicely browned. Add 1 cup chicken stock to the pot stickers. Cover and cook over medium heat for approximately 7 minutes, until most of the chicken stock is absorbed. Remove to platter. Mix thin soy sauce, hot spiced oil, and white vinegar to use as condiment for Pot Stickers. Pot sticker skins can be purchased at Chinese groceries. SOURCE: Chopstick, Cleaver and Wok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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