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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Garlic chives smell more pungent than they taste and are wonderful when cooked. (Keep them wrapped well in your refrigerator.) Ingredients:
1 3/4 to 2 cups all-purpose flour |
3/4 cup boiling-hot water |
1/4 lb ground beef chuck (1/2 cup) |
1 1/2 tablespoons soy sauce |
1 tablespoon asian sesame oil |
1 tablespoon peanut oil |
1 tablespoon minced peeled fresh ginger |
1 teaspoon chinese sweet bean paste |
2 cups finely chopped yellow or green garlic chives (6 oz) |
1 tablespoon peanut oil |
1/3 cup warm water |
Directions:
1. Make dough: Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
2. Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
3. Make filling while dough stands: Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
4. Form and fry dumplings: Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
5. Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
6. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
7. Cooks' note: Dumplings can be formed 4 hours ahead. Chill in 1 layer, not touching, on wax-paper-lined tray, loosely but completely covered with plastic wrap.
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