| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Eastwest2 | 1 | Servings | |
INGREDIENTS
| === PORK AND GINGER FILLING | ||
| === | ||
| 2 | c | Chopped napa cabbage |
| 1/2 | T | Salt |
| 1/2 | lb | Ground pork -, not lean |
| pork the fat | ||
| Is good for juicy and | ||
| flavorful dumplings | ||
| 2 | T | Minced ginger |
| 1 1/2 | T | Minced garlic |
| 2 | T | Thin soy sauce |
| 3 | T | Sesame oil |
| 1 | Egg | |
| 1 | c | Chicken stock or water – |
| to 2 cups | ||
| === HOT WATER DOUGH === | ||
| 4 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1 1/2 | c | Boiling water -, to 1 3/4 |
| cups | ||
| === SPICY SOY DIPPING SAUCE | ||
| 1/3 | c | Thin soy sauce |
| 1/3 | c | Rice wine vinegar |
| 1/3 | c | Sliced scallions |
| 1 | t | Sesame oil |
| 1 | T | Sambal |
| 1 | Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning. For the Hot Water Dough: In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4-cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. Making The Dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up. Cooking The Dumplings: In a hot saute pan coated well with oil, place pot stickers flat-side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl. For Plating: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side. This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B18) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 2325 Calories (kcal); 55g Total Fat; (21% calories from fat); 58g Protein; 393g Carbohydrate; 187mg Cholesterol; 4333mg Sodium Food Exchanges: 25 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 9 Recipe by: Iris Lee Tsai Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2957
Calories From Fat: 915
Total Fat: 107g
Cholesterol: 263.5mg
Sodium: 9631.1mg
Potassium: 2022.2mg
Carbohydrates: 441g
Fiber: 15.9g
Sugar: 4.7g
Protein: 81.4g