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.
Yields about 48 potstickers.
Ingredients:
·
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
Preparation:
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.
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.
