Pot stickers (kuo teh)

Yield: 1 Servings

Measure Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 4 doz.
4 cups Sifted all purpose flour
1 cup Warm water + 2 tbsp
1 pounds Ground pork; fresh
1 pack Chopped spinach; frzn (10 oz)
1 tablespoon Light soy sauce
1 tablespoon Sherry
1 tablespoon Sesame oil
1¼ teaspoon Salt
3 tablespoons Green onions; minced
3 tablespoons Ginger;fresh; minced
3 tablespoons Chinese parsley (cilentro) minced
2 tablespoons Light soy sauce
1 teaspoon Sesame oil
1 tablespoon Vinegar

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@...>

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