| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Appetizers, Chinese, Pot sticker |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
Unsifted flour |
| 1 |
tb |
Lard; * see note |
| 1 |
c |
Boiling water |
| 1 |
lb |
Ground pork |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Ginger; grated |
| 1/2 |
ts |
Ground white pepper |
| 1 |
tb |
Toasted sesame oil |
| 1 |
tb |
Green onion; chopped |
| 1/2 |
ts |
Sugar |
| 1 |
|
Egg white |
| 1 |
ts |
Salt |
| 1 |
tb |
Corn starch |
| 2 |
|
Cloves garlic; finely minced |
| 2 |
tb |
Waterchestnuts; finely chopped |
| 2 |
tb |
Bamboo shoots; finely chopped |
| 1 |
tb |
Garlic & chile paste |
| 1 |
c |
Cababge; finely chopped |
INSTRUCTIONS
DOUGH
FILLING
To Make the Dough:
1. Mix all the ingredients and knead thoroughly. Let rest on the counter
under a bowl for 20 Min.
To Make the Potstickers:
1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.
2. 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.
3. 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.)
4. 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.
5. 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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