Yield: 48 servings
|1¼ cup||flour; plus extra,|
|1 \N||; for rolling|
|½ pounds||napa cabbage; shredded|
|4.00 ounce||ground pork|
|2.00 tablespoon||minced green onions|
|2.00 teaspoon||minced ginger|
|½ teaspoon||dry sherry|
|1½ teaspoon||soy sauce; plus 1/2 cup|
|1½ teaspoon||dark sesame oil; plus 1 tablespoon|
|1.00 teaspoon||chili oil|
|1.00 teaspoon||minced garlic|
|3.00 tablespoon||vegetable oil|
Make potsticker dough: Divide flour into 2 separate bowls. Bring ½ cup water to a boil, measure out ¼ cup plus 2 tablespoons water and stir into 1 bowl to form a dough. Stir ¼ cup cold water into second bowl to form a soft dough. Combine both doughs and knead together until they are smooth, about 15 minutes. Cover with a damp towel and let stand 15 minutes. Make filling: In a large pot of boiling salted water, cook Napa cabbage just until wilted, about 1 minute. Drain in a colander, refresh under cold running water and squeeze dry. In a food processor combine cabbage, pork, 1 tablespoon of green onions, ginger, sherry, 1½ teaspoons soy sauce, 1 ½ teaspoons sesame oil and salt; process just until combined. Remove to a bowl, cover and refrigerate 30 minutes. Make potstickers: On lightly-floured work surface divide dough into 4 parts. Roll each part into a long thin rope, ½-inch in diameter. Cut each rope into 12 pieces. Roll each piece between your palms to form a smooth ball. Sprinkle lightly with flour and use a small rolling pin to flatten into 3-inch pancakes.
Spoon about 1 teaspoon filling into center of each pancake, fold over in a half moon shape, and seal with water. Repeat until all dumplings are filled. Make dipping sauce: In a small bowl combine remaining tablespoon green onion, ½ cup soy sauce, 1 tablespoon sesame oil, chili oil and garlic until blended. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add as many dumplings as will fit in skillet without touching and brown bottoms 1 to 2 minutes. All at once, add enough cold water to cover bottom of pan, cover immediately and bring to a boil. Cook until tops of dumplings are waxy and cooked through, about 5 minutes. Water will evaporate (if some water remains, drain water), heat and continue cooking until bottoms of dumplings are brown and crisp, about 2 minutes; keep warm.
Repeat with remaining dumplings. Serve immediately with dipping sauce. This recipe yields 48 dumplings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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