Yield: 50 servings
|¾ cup||Warm water|
|¾ pounds||Lean pork, ground|
|2 teaspoons||MSG (optional)|
|6 tablespoons||Soy sauce|
|6 tablespoons||Sesame oil|
|1 \N||Egg; beaten|
|1½ cup||Chopped green onions|
|2 \N||1/2\" pieces gingerroot (or more), minced|
|2½ cup||Chopped Chinese cabbage|
To make dough, mix flour with water and egg. Stir to mix well and knead until soft dough is formed. Let stand 30 minutes before using.
To make filling, mix pork with small amount of water to make paste.
Add MSG, salt, soy sauce, sesame oil, green onions, gingerroot and cabbage.
To make potstickers, roll dumpling dough into long roll about 1 inch in diameter and cut into 50 pieces. Flatten each piece with palm of hand and roll into thin, round pancake about 3 to 4 inches in diameter. Place about 2 tablespoons cabbage filling in center of each dough round. Fold over to form semicircle. Pinch edges together to form crimped edge. Heat large skillet until drop of water sizzles in it. Add 2 teaspoons oil and heat. Place batch of dumplings, without overlapping, in skillet. Cook over medium heat until bottoms are golden. Reduce heat and add ⅔ cup water. Cover and cook until water has evaporated. Drain any remaining liquid from pan. Place serving plate over pan and invert so dumplings are served fried side up.
Repeat frying and steaming until all potstickers are cooked. Serve at once.
Note: For miniature hors d'oeuvres, cut dough into 60 to 70 pieces to form 2- to 3-inch circles.
Created by: Honolulu Mandarin, Honolulu.
(C) 1992 The Los Angeles Times
From: Karen Mintzias Date: 09-26-94