Moslem-Style Pot Stickers

INGREDIENTS

INSTRUCTIONS

FILLING
DIPPING SAUCE
Filling: Chop the cabbage finely, sprinkle with 1/2 teaspoon kosher salt,
and toss well to combine. Let stand a little, then drain the liquid and
wring it out in cheesecloth to get rid of excess water.
Scatter the cabbage in a large bowl, add the beef or lamb, and sprinkle the
rest of the filling ingredients (through the orange peel) on top. Stir
briskly in one direction only until all is well blended, with chopsticks or
a fork, then throw the mixture lightly against the inside of the bowl a few
times to compact the mass. For the best flavor, cover airtight with plastic
wrap pressed directly on the surface and let stand half an hour at room
temperature.
Filling the dumplings: Line a baking sheet with no-stick parchment paper to
hold the finished dumplings (they don't call 'em pot-stickers for nothing).
Fill one wrapper at a time, keeping the remainder covered. Put two level
teaspoons of filling off-center in the wrapper (as though you were making
enchiladas, and nudge (or nudzh) it with your fingers into a half-moon
shape about 2" long. This makes the dumplings easier to seal. Fold the
wrapper exactly in half over the filling, pinching shut at the midpoint.
Beginning to the right of the midpoint, make three tiny pleats on the
*near* side of the wrapper only, folding the pleats *toward* the midpoint.
After each pleat, pinch the dough to join the far, unpleated side of the
wrapper. Pinch the extreme right corner of the arc closed. Now half the
dumpling is sealed.
Repeat the process to the left of the midpoint, aiming the pleats toward
the midpoint again. Pinch the left corner closed, then gently pinch all
along the arc to insure it is sealed and to thin the ridge of dough.
Pan-frying the dumplings: About 20 minutes before serving, mix the
ingredients for the dipping sauce, taste and adjust to your liking, and
place it in small individual dip dishes or saucers alongside each place
setting. Have two serving platters in a low oven to warm.
Heat the skillet over high heat until hot enough to evaporate a bead of
water on contact. Add enough oil to coat the bottom with a scant 1/2" of
oil, swirl the skillet to glaze it an inch up the sides, then adjust to
give an even layer of oil. Reduce the heat to medium. When the oil is hot
enough to foam a pinch of dry flour, pick up the dumplings by their tops
and quickly arrange them smooth side down in the pan, making concen- tric
rings. Crowd the dumplings a bit; this makes for prettier presen- tation
when you're through. Adjust the heat so they sizzle mildly.
Once the dumplings are in place, raise the heat slightly to bring them to a
good sizzle and brown the bottoms. Check underneath frequently, and when
the bottoms are evenly browned, give the stock mixture a stir and add
enough to come halfway up the side of the dumplings. Expect a great hiss
and cloud of steam when you add the stock.
Adjust the heat to maintain a simmer, and cover the pot. After about seven
minutes, lift the lid to peek inside the pot, and when the stock is almost
all absorbed by the dumplings, remove the lid. Lift one dumpling with a
spatula to check the bottom.  If it is not crisp enough to "clink" against
a fingernail, then continue to cook for a minute or so more. If there is
not enough oil left after steaming to crisp them, add a bit more oil from
the side of the pan and swirl to distribute it under the dumplings.
When the bottoms are crisp, turn off the heat, move the pan off the burner
and loosen the bottoms of the dumplings with the spatula. Invert them onto
the serving platter, bottoms up. Serve with the individual dishes of
dipping sauce.
Posted to MM-Recipes Digest V4 #140 by Wes King <kingman@mindspring.com> on
May 20, 1997

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