INGREDIENTS

INSTRUCTIONS

WRAPPERS
FILLING
TO FRY
SOY VINEGAR CHILE SAUCE
Put flour into a food processor fitted with a metal blade. As soon as water
comes to a boil, with the machine running, pour down the feed tube in a
steady stream. Process until dough forms a rough ball and pulls away from
sides, about 30 seconds. Turn out onto a work surface. Flour lightly and
knead until dough no longer feels sticky and has a firm, smooth
consistency, about 2 minutes. Cover and let rest while preparing filling.
Put half the cabbage leaves in a food processor. Pulse 4-5 times to a
coarse mince. Remove. Process remaining cabbage in same manner. Wrap
cabbage in a towel and squeeze out as much liquid as possible. You should
have about 1 1/4 cups. Set aside.
With processor running, drop ginger, green onions and cilantro down feed
tube; process until finely minced, about 15 seconds. Add salt, white
pepper, sugar, soy sauce, wine, sesame oil and cornstarch; pulse to mix.
Add pork; process until finely ground, about 20 seconds. Return cabbage to
processor; pulse to mix. Do not puree. Remove to a bowl, cover and
refrigerate.
Dust dough with flour. Knead 2-3 minute,s or until smooth. Roll out to an
1/8" thick sheet. Cut out 4" rounds; keep covered.
Put 1 tb filling in center of a round. Bring sides of round up over filling
and pinch edge of top of arc to seal. On curved rim of near side, make 3
small pleats to the left of center; make 3 pleats in the opposite direction
along the other side. Pinch pleated side together with unpleated side to
enclose filling to make a 1/2" flat border on top. Set dumpling on flat
surface with its pleated side facing away from you. Put both thumbs on the
smooth side pushing filling forward away from you while pulling ends toward
you to form a pouch or belly. Gently flatten dumpling's bottom to create a
platform. Set on a tray, cover and refrigerate, or freeze until ready to
cook. Repeat, making remaining dumplings.
Heat a 9" nonstick skillet over medium-high heat. Add oil and arrange 8-10
dumplings platform side down in skillet, touching each other in a spiral
fashion. Fry until bottoms are browned and crusty, about 1 minute. (Lift
one to check.)
Add enough diluted chicken stock to come halfway up dumplings; bring to a
boil. Reduce to a low boil and cover; cook until liquid has been reduced
(about 7 minutes.) Gently shake pan from time to time. Pan should not be
dry before cooking time is up; therefore, add water if it reduces too
quickly. Remove cover and nudge with a spatula to loosen dumplings.
Increase heat to high, and fry until pan is dry and dumpling bottoms are
crisp, about 30 seconds. Invert a 8-9" flat plate over potstickers an turn
pan upside down. Repeat with remaining dumplings.
Combine dipping sauce ingredients together, stir once or twice and serve
with dumplings.
Per serving: 275 calories, 12 g protein, 32 g carbohydrate, 10 g fat, 2 g
saturated fat, 25 mg cholesterol, 385 mg sodium, 2 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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