Yield: 1 Servings

Measure Ingredient
2 cups Flour
1 cup Water

(from a recipe for Chinese "pot stickers" by Chris Kent of DEC's Western Research Lab):

In a bowl, combine flour and water, mixing to form a ball. Remove to floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 3 minutes.

To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about ¾ inch wide.

With the cut side up, press the dough down with your palm to flatten. Use a rolling pin (or your hand, as I did) to make pancakes about 2½ - 3 inches in diameter. They should be quite thin to allow complete cooking but thick enough to pick up without breaking.

Place a date or apricot in the center of each pancake and top it with 1 tbsp of filling. Fold over to make a half-circle and pinch together the edges firmly.

Steam for about 5-7 minutes on top and bottom, or however you would normally steam dumplings; serve hot. Makes about 20-24.

You can freeze the unused dough, but be careful - it sticks to itself.

I imagine these dumplings would be much more impressive if made by someone who was competent to fold them :-); however, this doesn't affect the taste.

Note that I use no fat, salt, or additional sugar.

Posted to by jbuhler@... (Jeremy Daniel Buhler) on Nov 21, 1993.

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