Potstickers #4

Yield: 1 Servings

Measure Ingredient
½ teaspoon Salt
2½ cup Unsifted flour
1 tablespoon Lard; * see note
1 cup Boiling water
1 pounds Ground pork
2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Ginger; grated
½ teaspoon Ground white pepper
1 tablespoon Toasted sesame oil
1 tablespoon Green onion; chopped
½ teaspoon Sugar
1 Egg white
1 teaspoon Salt
1 tablespoon Corn starch
2 Cloves garlic; finely minced
2 tablespoons Waterchestnuts; finely chopped
2 tablespoons Bamboo shoots; finely chopped
1 tablespoon Garlic & chile paste
1 cup Cababge; finely chopped

DOUGH

FILLING

To Make the Dough:

1. Mix all the ingredients and knead thoroughly. Let rest on the counter under a bowl for 20 Min.

To Make the Potstickers:

1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.

2. Place a teaspoon of the filling in the middle of the circle, and wet the edges of the circle with a little water. Seal into a half-moon shape, avoiding trapped air.

3. Heat a saut‚ pan with 2 tbs. peanut oil, and place the dumplings upright in the pan and cook on medium /high heat until bottoms become nicely browned (3-5 min.)

4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook another 3 or 4 minutes, until most of the broth is absorbed.

5. Serve immediately with a sauce made with ½ cup soy with a dash of ginger, scallion and a few drops of sesame oil for dipping.

Notes: You can substitue margarine or butter for the lard if you wish.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@...> on Nov 09, 1997

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