Yield: 1 Servings
|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|
|1 \N||Egg white|
|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|
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