INGREDIENTS

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 1/2 Fat;
1/2 Other Carbohydrates
Recipe by: Iris Lee Tsai
Converted by MM_Buster v2.0n.

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