Pot stickers (kuo teh) part 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
Directions
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. Continued in Part 2.