INGREDIENTS

INSTRUCTIONS

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.  The
Modern Art of Chinese Cooking Barbara Tropp  Posted to MM-Recipes
Digest V4 #140 by Wes King  <kingman@mindspring.com> on May 20, 1997

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