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 \N | Egg white |
| 1 teaspoon | Salt |
| 1 tablespoon | Corn starch |
| 2 \N | 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