| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Appetizers, Chinese, Pot sticker | 1 | Servings |
INGREDIENTS
| 1/2 | t | Salt |
| 2 1/2 | c | Unsifted flour |
| 1 | T | Lard, * see note |
| 1 | c | Boiling water |
| 1 | lb | Ground pork |
| 2 | T | Dry sherry |
| 2 | T | Soy sauce |
| 1 | t | Ginger, grated |
| 1/2 | t | Ground white pepper |
| 1 | T | Toasted sesame oil |
| 1 | T | Green onion, chopped |
| 1/2 | t | Sugar |
| 1 | Egg white | |
| 1 | t | Salt |
| 1 | T | Corn starch |
| 2 | Cloves garlic, finely minced | |
| 2 | T | Waterchestnuts, finely |
| chopped | ||
| 2 | T | Bamboo shoots, finely |
| 1 | T | Garlic & chile paste |
| 1 | c | Cababge, finely chopped |
INSTRUCTIONS
To Make the Dough: Mix all the ingredients and knead thoroughly. Let rest on the counter under a bowl for 20 Min. To Make the Potstickers: Break off about a teaspoon of the dough, and roll into a 3 inch circle. Place a teaspoon of the filling in the middle of the circle, and wet the edges of the circle with a little water. Seal into a half-moon shape, avoiding trapped air. Heat a saut pan with 2 tbs. peanut oil, and place the dumplings upright in the pan and cook on medium /high heat until bottoms become nicely browned (3-5 min.) Pour 1 cup chicken stock into the hot pan and immediately cover. Cook another 3 or 4 minutes, until most of the broth is absorbed. Serve immediately with a sauce made with 1/2 cup soy with a dash of ginger, scallion and a few drops of sesame oil for dipping. Notes: You can substitue margarine or butter for the lard if you wish. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3589
Calories From Fat: 2051
Total Fat: 228.2g
Cholesterol: 304mg
Sodium: 8975.4mg
Potassium: 2132.6mg
Carbohydrates: 272.9g
Fiber: 18.2g
Sugar: 5.8g
Protein: 98.2g