| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 4 doz. |
| 4 |
c |
Sifted all purpose flour |
| 1 |
c |
Warm water + 2 tbsp |
| 1 |
lb |
Ground pork; fresh |
| 1 |
pk |
Chopped spinach; frzn (10 oz) |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Sesame oil |
| 1 1/4 |
ts |
Salt |
| 3 |
tb |
Green onions; minced |
| 3 |
tb |
Ginger;fresh; minced |
| 3 |
tb |
Chinese parsley (cilentro) minced |
| 2 |
tb |
Light soy sauce |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Vinegar |
INSTRUCTIONS
DOUGH
FILLING
DIP
TO MAKE DOUGH: Mix flour with warm water and knead for 10 to 15
minutes. There is no need to add any flour on the board as you knead
because the dough should be at a perfect consistency. Let dough rest for 20
minutes while you make the filling. TO MAKE FILLING: Partially thaw
spinach and lightly squeeze out liquid (leave some liquid with the
spinach). Mix with rest of ingredients. WRAPPING: Divide dough
into 4 parts. Roll each part out to about 12 inches in length and divide
into 12 balls. Roll each ball into 3 inch round flat discs and drop 1
tbsp. of filling in center. Fold the dough over the filling, pinching
together just the top to make a half circle. On the side nearest you,
form 2 to 3 pleats on each side and pinch them to meet the opposite side to
seal. COOKING: Heat 2 tbsp. of oil in a
12 inch heavy skillet over medium high heat. Lightly brown Pot
Stickers until golden on the bottom, pour 1 cup water into the skillet and
cover immediately. Cook over medium heat until most of the liquid is
absorbed. Uncover and continue cooking until liquid is completely absorbed
and the Pot Stickers are golden brown on the bottom. Serve with dip.
Another good dip is chili oil. DO AHEAD NOTES: Wrap and freeze them.
Cook just before serving. Pot Stickers turn out even better when the
freezing process gives the filling additional moisture, making them
juicier and tastier! Add 5-7 more minutes to cooking time if frozen.
COMMENTS: To prevent Pot Stickers from actually sticking to the bottom of
the pan, it is best to use either a Teflon, a heavy bottom commercial
aluminum, a cast iron or a well seasoned steel skillet. Source: "Dim
Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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