Thursday, January 26, 2012

Chinese Dumplings: Potstickers

Kung hei Fat choi!!

I know it’s kind of late but you know it’s better late than never! Lol!
Sorry for the long silence. I was sick lately. But hey don’t worry im recovering now.
Well Christmas is over, New Year, then 3 kings then the traditional Chinese New Year. I am not a Chinese by the way. I just enjoy their culture and their food! It’s so delicious!!
Well last Monday was holiday here due to Chinese New Year. Fortunately hubby brought home a Chinese fried dumpling which was superb! I remember my good friend who loves to cook this food.
I emailed here for the recipe to here I’d like to share it with you guys!

Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.

Yields about 48 potstickers.

·         Dumpling Dough
·         2 cups all purpose flour
·         1 cup boiling water
·         Filling:
·         8 ounces celery cabbage (Napa cabbage)
·         3 tsp salt, divided
·         1 pound lean ground pork
·         1/4 cup finely chopped green onions, with tops
·         1 TB white wine
·         1 tsp cornstarch
·         1 tsp sesame oil
·         Dash white pepper
·         Dipping Sauce:
·         1/4 cup soy sauce
·         1 tsp sesame oil
·         Other:
·         2 - 4 tablespoons vegetable oil

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.


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