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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I'm addicted to Leann Chin's potstickers, so I was really pleased to find this recipe! Makes about 48. Ingredients:
2 cups all purpose flour |
1 cup boiling water |
8 ounces 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 |
1/4 cup soy sauce |
1 tsp sesame oil |
2 - 4 tablespoons vegetable oil |
Directions:
1. Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
2. In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.
3. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
4. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
5. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
6. 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.
7. 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.
8. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
9. 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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